Sweet Avocado Ice Pops Recipe

Avocado ice cream is fairly common in Mexico, so I decided to make avocado one of the flavors of paletas when I launched my company La Newyorkina ("the girl from New York") at the Hester Street Fair in New York City's Lower East Side. I was unsure of how people would receive them, but avocado paletas (paletas de aguacate, aguacate being the very cool Spanish word for avocado) rapidly became a customer and personal favorite!

An avocado ice pop may sound unusual, but it's very tasty and has a luscious creamy texture without any dairy. The lime juice not only helps keep the paleta green, it also enhances the flavor of the avocados.

Reprinted with permission from Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice, & Aguas Frescas by Fany Gerson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Servings: 8 to 10 ice pops

Ingredients

1 cup water

1/2 cup sugar

2 small ripe avocados

pinch of salt

2 tablespoons freshly squeezed lime juice

Directions: 

1. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
2. Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
3. If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (11/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.

Level of Difficulty: 

Easy

Prep Time: 

25 minutes

Cooking Time: 

5 to 7 hours (in the freezer)