I have a story coming out in this week’s NUVO, about a new food cart in town that sells handmade popsicles (I love this company, by the way — they are making really amazing popsicles, use recyclable materials and are conscientious about giving back to the community — if you live in Indy and run across their cute retro-styled bicycle cart, give your support!).
They have a list of interesting, not-your-run-of-the-mill flavors, and one of them was avocado. When I saw it, I was immediately reminded of the avocado ice cream from David Lebovitz’s The Perfect Scoop — I made it a couple years ago, and then turned it into an avocado licuado con leche (Español for avocado milkshake) — resulting in an amazingly creamy and delightful summer drink. I immediately had in mind to figure out my own honey-sweetened version of an avocado pop.
I had a few duds before I found a winner. The losers all included dairy — I started with David’s ice cream recipe, which includes sour cream, and replaced it with yogurt. But it was a bit muddy in flavor, so I ended up ditching the milk and keeping it simple — just the avocado, honey, water, and lime juice. I love the results — very creamy, not-too-sweet, and a perfect refreshing and healthy afternoon treat.
Full disclaimer: this flavor is unusual. The avocado is very present, and I can see how it could mess with your head a little, being cold and sweet. These are not a favorite for my kids, they eat them about half the time, and the other half turn up their noses — but that’s fine by me, since it means a four-pack of pops lasts me more than just one afternoon.
If you’re looking for more homemade popsicle recipes, check these out:
Raspberry Sherbet Popsicles
Mango Popsicles
Chocolate-Coconut Popsicles
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Recipe: Avocado Popsicles
: makes about 4 pops, depending on mold size
Ingredients
- one ripe avocado, cut in half and pitted
- 2 Tbsp fresh lime juice
- 1/4 cup mild honey (can sub sugar)
- 1/2 cup water
Instructions
- Scoop the flesh out of the avocado into a blender. Add remaining ingredients and blend until very smooth.
- Spoon thick puree into popsicle molds. Freeze until firm. Run molds under cool water to easily loosen pops from molds.
Copyright © Katy Carter, 2012.
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{ 6 comments }
I’m gonna go on record now as saying I HAVE to try one of these when we come in June! Also, question about another post: I want to make some pickled red onions but I don’t like anything spicy… Do I have to use the peppercorns or can I leave them out?
the peppercorns don’t add much heat at all, so I’d include them if you have them — omit if you don’t.
When I read stuff like that, I just want to run to Kroger and find the most HFCS-loaded, fat-containing, made-using-unsustainable-practices sugar-high ice cream in existence. Avocado popsicles!!!! Why don’t you dip it in some cilantro sauce!
Kidding (sort of).
I love avocado! Avocado popsicles sound great to me!
THIS post is why I am subscribing! Well, and other posts too.
Yum, these look awesome! I’ve been making Thai Iced Tea Popsicles, a recipe I just posted recently, but as soon as I finish eating those, I want to try making these! : )