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Avocado Popsicles
www.theconsciousplantkitchen.comThese avocado popsicles are creamy, smooth avocado ice cream popsicles made with 5 simple ingredients and perfect to use the ripe avocados sitting in your kitchen counter.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/avocado-popsicles/ or scan the QR code here ➡️
Servings: 8 popsicles
Calories: 170.1kcal
Ingredients
- 2 large Ripe Avocados
- 1 can Coconut Milk (14 oz)
- 1 large Banana
- ⅓ cup Maple Syrup
- 1 teaspoon Vanilla extract
Chocolate shell - optional
- 1 teaspoon Coconut Oil
- ½ cup Dairy-Free Dark Chocolate Chips
Instructions
- 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.
Equipment
Notes
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.
Nutrition
Serving: 1popsicle | Calories: 170.1kcal | Carbohydrates: 14.6g | Protein: 2g | Fat: 12.6g | Saturated Fat: 4.2g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.4g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 34.3mg | Potassium: 383.8mg | Fiber: 5g | Sugar: 5.1g | Vitamin A: 88.5IU | Vitamin B12: 0.03µg | Vitamin C: 6.5mg | Calcium: 14.9mg | Iron: 1.6mg | Magnesium: 44.2mg | Phosphorus: 63.7mg | Zinc: 0.7mg