Avocado Blueberry Ice Pops
Packed with nutrient-dense and antioxidant-rich avocado, blueberries and coconut milk this creamy and decadent frozen dessert is a guilt-free indulgence. Use vegan chocolate chips for dairy-free and plant-based dietary needs.
Recipe provided by California Avocado Commission
Recipe provided by California Avocado Commission
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Avocado Blueberry Ice Pops
Prep Time15 Minutes
Servings10
0Ingredients
2 ripe California Avocados, seeded and peeled
1- 13.5-ounce can reduced fat coconut milk
3 tablespoons agave nectar
1 medium lemon, juiced
1/8 teaspoon salt
1/2 cup fresh or frozen blueberries
FOR THE TOPPING: 1/4 cup semi-sweet chocolate chips, melted
2 tablespoons crushed pistachios, optional
SPECIAL EQUIPMENT: 10 popsicle molds
10 popsicle sticks
Directions
- Blend all ingredients, except blueberries, in blender until smooth.
- Add blueberries and pulse briefly so that only some of the blueberries get blended but others remain whole. *If using fresh blueberries, be careful not to blend too much and breakdown the blueberries.
- Pour into popsicle mold, add popsicle sticks, and freeze overnight.
- Drizzle melted chocolate on top of the pops. Sprinkle nuts on top, if desired.
TIP: Try with any fresh berry or chunks of your favorite fruit.
15 minutes
Prep Time
0 minutes
Cook Time
10
Servings
Directions
- Blend all ingredients, except blueberries, in blender until smooth.
- Add blueberries and pulse briefly so that only some of the blueberries get blended but others remain whole. *If using fresh blueberries, be careful not to blend too much and breakdown the blueberries.
- Pour into popsicle mold, add popsicle sticks, and freeze overnight.
- Drizzle melted chocolate on top of the pops. Sprinkle nuts on top, if desired.
TIP: Try with any fresh berry or chunks of your favorite fruit.