Avocado Popsicle Keto Vegan

This avocado popsicle recipe is easy to make in 5 minutes with only 5 ingredients. Bonus, it’s a keto vegan recipe, 100% sugar free and loaded with healthy omega-3 fat. A delicious vegan mint ice cream with crunchy dark chocolate shell.

Vegan avocado popsicles

I love this time of the year, avocados are back in store and I couldn’t resist buying a pack of 10 avocados from a local producer. Obviously, this is too much for our little family. Especially because avocados always ripe all at the same time. Consequently, you have a fairly small time frame to make the most of it. So after eating tons of homemade guacamole I had to come up with something else. So, avocado popsicle it is!

What’s an avocado popsicle?

An avocado popsicle is a creamy frozen vegan dessert made of ripe avocado, dairy-free milk and sweetener. You can make many avocado popsicle flavors like chocolate avocado, lime avocado or mint avocado. In this recipe I will provide the measurement for an avocado lime popsicle or avocado mint chocolate popsicle. Choose your favorite or make both!

Avocado lime ice cream

Avocado ice cream a keto vegan dessert

You will never believe that the lovely color of this avocado ice cream comes naturally from ripe avocados.

Keto avocado popsicle

In fact, this recipe contains only 5 wholesome ingredients that are all vegan, sugar-free for a delicious healthy summer treat.

  • Ripe avocado, this the key ingredient to make tasty avocado ice cream. If there are any black spots on the flesh, remove them to avoid a bitter flavor.
  • Coconut milk, I recommend full-fat canned coconut milk as packet coconut milk often has additives.
  • Sugar-free monk fruit syrup is a natural keto vegan sweetener that I love as I eat sugar free. However any other liquid sweetener will work well in this recipe. The best vegan unrefined liquid sweeteners are maple syrup or brown rice syrup.
  • Peppermint essence or lime juice the great thing about this avocado popsicle recipe is that you can create different flavors! Choose your favorite between mint or lime!
  • Dark chocolate the shell is delicious with the mint flavor. It is simply made of melted coconut oil and sugar-free chocolate chips but you can also use 70% vegan dark chocolate if you don’t watch the carbs and sugar.
Vegan Keto Avocado ice cream

Tips to store frozen avocado recipes

This frozen avocado recipe stores very well in the freezer if made in a popsicle mold. Avocado ice creams are usually non-churn ice cream. It means it doesn’t require an ice cream maker to make them. Therefore, if you freeze your avocado ice cream in large batch or box it tends to freeze like ice, creates crystals and it becomes very difficult to scoop. I recommend avocado popsicle shapes to enjoy all the smooth, creamy textures of this mint avocado ice cream.

Vegan Keto Popsicles with only 3 grams net carbs, easy 5 minutes and 5 ingredient recipe #ketovegan #veganpopsicles #avocadopopsicle #avocadorecipes #veganrecipes

Enjoy the frozen treat and don’t forget to Pin the recipe below to save it for later!


Your friend, Carine

Avocado popsicle

This avocado popsicle recipe is easy to make in 5 minutes with only 5 ingredients. A delicious easy gluten-free and vegan dessert for the mint ice cream lovers.
Prep Time: 10 mins
Freezing time: 8 hrs
Total Time: 8 hrs 10 mins
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: avocado popsicle
Servings: 6 popsicles
Calories: 223kcal
Author: Carine
4.88 from 16 votes


Chocolate shell


  • Cut, the ripe avocados in half, remove the stones and scoop out the flesh with a spoon.
  • Place the avocado flesh into a blender (or food processor with the ‘S’ blade attachment). Add the coconut milk, syrup of your choice, peppermint essence (or lime juice depending on the flavor you want to make)
  • Blend on high speed until creamy and smooth.
  • Taste the mixture and adjust the peppermint or lime juice flavor to your taste, adding more to enhance the flavor if desired.
  • Divide the avocado ice-cream mixture into 6 popsicle molds. Place a Popsicle stick in the center or each and-freeze overnight.
  • The next day, cover a plate with baking paper. Set aside and prepare the chocolate dipping sauce. Warm the coconut oil and dark chocolate on a medium-sized saucepan over a medium heat. Stir frequently until it is fully liquid. Set aside in a bowl.
  • Remove the popsicles from the freezer. Unmould them by quickly dipping the plastic molds into warm water for about 20 seconds, then pull the popsicle out of the mold.
  • Immediately dip a popsicles into the chocolate sauce. Hold it over the bowl for a few seconds, head down, to drain off any extra chocolate sauce — as the popsicles are frozen and the sauce is lukewarm the chocolate coating should form very quickly.
  • Place the popsicle onto the plate covered with baking paper. Repeat with the remaining popsicles and then place the plate in the-freezer for about 20 minutes until the chocolate coating hardens fully.
  • Store the popsicles in an airtight container in the-freezer up to 3 month.


Nutrition panel is for 1 popsicle using natural sugar-free vegan Monk fruit sweetener. Net carbs per ice cream is 3.1 grams (carbs takeaway fiber) 
Vegan sweetener: if you are not on vegan keto diet, I recommend to use healthy vegan unrefined liquid sweetener like maple syrup or brown rice syrup.
Vegan keto sweetener: Monk fruit syrup can be replaced by same amount of crystal erythritol


Serving: 1popsicle | Calories: 223kcal | Carbohydrates: 19.9g | Protein: 1.9g | Fat: 19.3g | Fiber: 16.8g | Sugar: 1.5g

Reader Interactions


    • Carine

      Thanks for trying the popsicles! I love to add chocolate chips to the mix too much faster than making the chocolate shell. Have a great time on the blog. Your friend, Carine.

  1. Cathe

    I cannot wait to try these. I did not see cocoa powder in the list of ingredients, but it is in the shell directions. How much cocoa powder?
    thank you,

    • Carine

      Sorry for that Cathe, you don’t need cocoa powder and I updated the recipe instruction to make it clear. I updated the recipe lately using a combo of coconut oil and dark chocolate to make the shell. It is much tastier and less bitter than cocoa powder. Enjoy the recipe, XOXO Carine.

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