California Avocado Ice Pops are a cool and refreshing treat, made with just a few ingredients. Simply blend together ripe avocados, sugar syrup, lime juice and salt, and that’s it! Transfer to your favorite ice pop molds, and freeze until solid. We’re taking things to the next level here with zig-zags of a homemade dark chocolate magic shell. The dark chocolate really brings out the sweet fruitiness of the avocado. Cool off this summer with one of these rich, creamy pops!
In this recipe, California Avocados are the star attraction. Sugar syrup, made by boiling sugar and water together, brings the green, nutty flavor of the avocado firmly into the dessert realm. Lime juice and salt are added to make flavors pop, but the finished flavor is definitely on the sweet side.
Given that California Avocados are high in good fats, no additional dairy is needed for creaminess here, making these ice pops vegan! The texture is wonderfully smooth and creamy without the use of milk or cream.
The accompaniment to these verdant ice pops is homemade dark chocolate magic shell. Magic shell is a chocolate syrup that stays liquid at room temperature, but hardens as soon as it hits something cold. To make magic shell at home, you just need to melt together chocolate, coconut oil and a little vanilla extract. It’s that easy!
California Avocado Ice Pops with Chocolate Magic Shell Recipe
Adapted from Fany Gerson’s Paletas
For the ice pops:
1 cup water
1/2 cup sugar
2 small soft-ripe California Avocados, halved, peeled and pitted
Pinch of kosher salt
2 tablespoons fresh lime juice
For the chocolate magic shell:
7 ounces bittersweet chocolate, chopped
2 tablespoons coconut oil
1/4 teaspoon vanilla extract
- Bring water and sugar to a boil in a small saucepan over medium-high heat, stirring to dissolve the sugar. Take the pan off the heat and let cool to room temperature.
- Combine halved avocados, sugar syrup and salt in a blender, and blend until smooth, scraping down the sides as needed. Add the lime juice, and pulse a few times to combine. Pour the mixture into an ice pop mold, add sticks, and freeze until solid (about 5 hours). You’ll have enough for 6 to 8 ice pops depending on the mold.
- While the pops are freezing, make the magic shell. Melt chocolate in a small bowl set over a pan of simmering water. Stir in the coconut oil and vanilla extract until incorporated. Let cool before using. Store at room temperature.
- To serve, drizzle the cold pops with chocolate. As soon as the chocolate hits the cold pops, it will harden. Enjoy immediately!