Creamy 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
Scale
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
