Avocado and banana cream pops

Creamy Avocado Ice Pops

Prep time: 5 min // Freeze time: 4 hours to overnight // Makes: 6 - 8


  • 2 medium avocados*
  • 1 medium banana*
  • 1 can (5.4 oz) coconut cream
  • 1/4 cup agave nectar (or honey, to taste)
  • 1/2 cup almond milk, coconut milk, or water
  • 8 oz white chocolate morsels.


  1. In a food processor or blender, blend all ingredients except the white chocolate until smooth and pour or spoon into an ice pop mold.
  2. Plunk some ice pop sticks into 'em and freeze them 4 hours to over night. Once they've frozen super solid, melt the white chocolate in the microwave - about one and a half minutes on high with stirring sessions every 30 seconds should do the trick.
  3. Stir the white chocolate vigorously to remove lumps and pour it into a heat proof, deep and thin cylindrical container (a cup) and let cool to almost room temperature.
  4. Remove ice pops from freezer and dip each one half way or whole way (?) into the chocolate. Either immediately eat or place back into the freezer until ready to serve.

Notes: Depending on the size of your avocados and banana, this recipe may vary slightly in how much it yields. If you have excess mix, drink it - or toss it into ice cube trays with toothpicks.

See full post Avocado + Banana Cream Pops at Probably This.

RELATED: Grown-up grapefruit popsicles

Grown-Up Grapefruit Popsicles

More from Probably This
Grapefruit + coconut shaved ice
Creamy sweet corn + blueberry ice pops (v/gf)
Peanut butter choco tacos

Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.