Creamy Avocado Ice Pops with a Rich Chocolate Shell Recipe
Introduction
Avocado Ice Pops with Chocolate Shell are a refreshing and creamy treat perfect for warm days. The smooth avocado base combines beautifully with a crisp chocolate coating for a delightful contrast in texture and flavor.
Ingredients
- 2 ripe avocados
- 1 cup milk
- 2 tablespoons honey
- 1 cup chocolate chips or chopped chocolate
Instructions
- Step 1: In a blender, combine the avocado flesh, milk, and honey. Blend until smooth and creamy.
- Step 2: Pour the mixture into ice pop molds and freeze for at least 4 hours, or until completely solid.
- Step 3: Melt the chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently.
- Step 4: Remove the ice pops from the molds and quickly dip each one into the melted chocolate to coat the surface.
- Step 5: Place the chocolate-coated ice pops on a parchment-lined tray and return to the freezer for a few minutes to set the shell.
- Step 6: Serve immediately or keep frozen until ready to enjoy.
Tips & Variations
- Use coconut milk instead of regular milk for a dairy-free version with a subtle tropical flavor.
- Add a pinch of sea salt to the melted chocolate for a sweet and salty twist.
- Incorporate a splash of lime juice in the avocado blend to brighten the flavor and prevent browning.
Storage
Store the avocado ice pops in an airtight container or wrapped individually in the freezer for up to two weeks. To re-harden the chocolate shell after a few minutes of melting, simply return the pops to the freezer for a short time before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen avocado instead of fresh?
Yes, frozen avocado works well and can actually help speed up the freezing process. Just thaw slightly before blending to ensure smooth texture.
What type of chocolate is best for the shell?
Semi-sweet or dark chocolate melts nicely and provides a rich contrast to the creamy pops. Avoid milk chocolate if you prefer a less sweet coating.
PrintCreamy Avocado Ice Pops with a Rich Chocolate Shell Recipe
These Avocado Ice Pops with Chocolate Shell are a creamy, refreshing treat that combines the smooth, buttery texture of ripe avocados with the natural sweetness of honey and milk. After freezing the blended mixture into popsicles, they are dipped in melted chocolate to create a crunchy, indulgent shell. Perfect for a healthy dessert or a cool summer snack, these ice pops offer a delightful balance of rich and sweet flavors with a satisfying chocolate coating.
- Prep Time: 10 minutes
- Cook Time: 6 hours (freezing time)
- Total Time: 6 hours 10 minutes
- Yield: 6 ice pops 1x
- Category: Dessert
- Method: Freezing and Dipping
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Ice Pops
- 2 ripe avocados
- 1 cup milk (dairy or plant-based)
- 2 tablespoons honey
For the Chocolate Shell
- 1 cup chocolate chips or chopped chocolate
Instructions
- Prepare the Avocado Mixture: Cut the ripe avocados in half, remove the pits, and scoop the flesh into a blender. Add milk and honey to the blender. Blend on high speed until the mixture is smooth and creamy, ensuring there are no lumps.
- Freeze the Pops: Pour the blended avocado mixture evenly into popsicle molds. Insert sticks and place the molds in the freezer. Freeze for at least 4-6 hours or until the pops are completely solidified.
- Melt the Chocolate: In a microwave-safe bowl or using a double boiler, melt the chocolate chips or chopped chocolate until smooth. Stir frequently to prevent burning.
- Dip the Frozen Pops: Remove the popsicles from the molds. Quickly dip each frozen pop into the melted chocolate, coating it completely. The chocolate will harden immediately upon contact with the cold pop, forming a crisp shell.
- Set the Chocolate Shell: Place the chocolate-coated pops on a parchment-lined tray and return to the freezer briefly if needed to ensure the chocolate shell solidifies completely. Serve immediately or keep frozen until ready to enjoy.
Notes
- You can substitute the honey with maple syrup or agave nectar for a vegan option.
- Use full-fat milk or a creamy plant-based milk like coconut milk for richer results.
- For an extra crunch, sprinkle crushed nuts or sea salt on the chocolate before it sets.
- Make sure the ice pops are fully frozen before dipping into chocolate to avoid melting.
- Store extra pops in an airtight container in the freezer for up to one week.
Keywords: Avocado ice pops, chocolate shell, healthy dessert, frozen treats, avocado popsicle
