Cut the ripe avocados in half, remove the pits, and scoop out the flesh with a spoon.
In a blender, add avocado flesh, ripe banana, canned coconut milk, maple syrup, and vanilla extract.
Blend on high speed until creamy and smooth.
Divide the avocado ice-cream mixture into popsicle molds. Place a popsicle stick in the center of each and freeze overnight.
Low-carb keto: swap maple syrup for sugar-free syrup. Remove the banana. Coconut-free - swap coconut milk for any plant-based milk you like: almond milk, oat milk, or soy milk.Storage:Store the popsicles in an airtight container in the freezer for up to 3 months.