My mind has been on frozen treats lately. Ice cream, popsicles, shave ice, shakes — you name it. And with temperatures on the rise, all I can think about are recipes for my ice cream maker and popsicle molds (a discount four-pack I found in the Target clearance aisle). While I’m a fan of the tried and true chocolate and vanilla flavors, I wanted to mix things up a bit using avocado. After discovering my surprising love for avocado cheesecake and having a taste of avocado Twinkies last year, I started doing research for avocado ice cream and popsicles.
Avocados are naturally creamy on their own, but by just adding a little milk, cream and sugar, they transforms into surprisingly easy desserts that can either be poured into into popsicle molds or made into ice cream with an ice cream maker. The choice is yours on how you prefer to eat it: from a spoon or on a stick. Each of the four servings is half an avocado – a big plus if you’re an avocado fiend like me. The only hard part is not drinking the avocado mixture before it’s completely set.
Avocado Ice Cream/Popsicles
2 medium-sized ripe avocados
Squeeze of lemon juice
3/4 cup whole milk
1/2 cup cream
1/2 cup sugar (add more sugar if necessary to fit your taste)
In a blender, add peeled and pitted avocados, lemon juice, milk, cream and sugar.
Blend until avocado is broken up.
For popsicles: pour into popsicle molds and freeze until firm (about 6 hours).
For ice cream: Refrigerate mixture for approximately an hour or until thoroughly chilled. When cold, pour into ice cream maker and use according to manufacturer’s directions.