These avocado popsicles are creamy and make a delicious treat!! They’re made with avocado for the creamiest texture. These popsicles are great for summer, as a dessert, or if you’re serving Mexican food, they even make a fun addition to celebrations like Cinco de Mayo.
In Mexico and Central America, avocados are sometimes used in sweets.
This use certainly won’t seem strange to Filipino, Vietnamese and Indonesian people, who primarily enjoy the fruit over shaved ice with sweetened condensed milk or in milkshakes.
Native to Central America, avocados are one of many examples–including hot peppers, soursop, potatoes, jicama, squash, and many legumes–of how Mexican culinary culture spread to Asia through the important Acapulco-Manila clipper-ship trade route from the mid-16th to early 19th centuries.
Who Invented the Popsicle?
It took place on a rare chilly night in Oakland, California in 1905, when Frank Epperson left a cup filled with soda powder and water was left outside on a porch and it was frozen. The rest is, as they say, history.
In researching who invented the popsicle, I had to smile, because Frank Epperson was an 11-year-old boy!
Makes about 2 cups (6-8 ice pops)
1 cup chopped ripe avocado
1/3 cup sweetened condensed milk
3 Tbsp. freshly squeezed lime juice
2/3 cup water
3 Tbsp Extra-fin (fruit) sugar or granulated sugar
How to Make Avocado Ice Pops
1. Place avocado, condensed milk, lime juice, and a scant pinch of salt in a blender.
Stir together water and sugar until sugar is dissolved; add to blender.
Puree at medium-high speed.
2. Pour into molds, tapping them on work surface to remove any air pockets.
Insert sticks and freeze until solid, for at least 4 hours.
If you use an ice pop kit, follow the manufacturer’s instructions.
Excerpted from 200 best ice pop recipes by Andrew Chase © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.