These avocado popsicles are 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 fatty acids. It’s a delicious vegan mint ice cream with a crunchy dark chocolate shell.
I love this time of the year, avocados are back in the 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 ripen all at the same time. Consequently, you have a fairly small time frame to make the most of it.
So instead of eating tons of homemade guacamole, you can make avocado popsicles!
What Are Avocado Popsicles?
Avocado popsicles are 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!
How To Make Avocado Popsicles
You will never believe that the lovely color of this avocado ice cream comes naturally from ripe avocados.
In fact, this recipe contains only 5 wholesome ingredients that are all vegan and sugar-free for a delicious healthy summer treat.
- Ripe avocado– Avocados are the key ingredient to making 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.
Storing Avocado Popsicles
This frozen avocado pop 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 pops in a large batch or box, it tends to freeze like ice, creates crystals, and becomes very difficult to scoop.
I recommend avocado popsicle shapes to enjoy all the smooth, creamy textures of this mint avocado ice cream.
Frequently Asked Questions
Yes, these are keto avocado popsicles with only 3.1 grams of net carbs per serving.
They are low carb and perfect for people on a keto diet.
Yes, these can be used as teething food for babies. If you make this recipe for kids, use maple syrup instead of sugar-free sweeteners.
They have a smooth texture and can be made in small batches.
Enjoy the frozen treat and don’t forget to Pin the recipe below to save it for later!
Your friend, Carine
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- Cut the ripe avocados in half, remove the pits, 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 of 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 in a medium-sized saucepan over 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 the 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 for up to 3 months.