Avocado-Lime Popsicles

Ariela sent me this recipe, I don’t know, probably months ago, upon the announcement that I had procured a set of popsicle molds for my birthday and desperately wanted new recipes to try them out on. We finally got around to making them last week, and I’m a little bummed we hadn’t done so sooner. Who knew whipped and frozen avocado was nature’s version of ice cream?

It’s true! After adding a little homemade simple syrup and a dash of lime juice, it freezes into the smoothest of smooth ice creams! Ariela and I could hardly wait the alloted five hours of freezing (seriously? These popsicle molds hold about two tablespoons of liquid) and instead dug in with our spoons after an hour and were awarded with creamy softserve. Only later that night did I finally have one off the stick.

This is arguably the easiest way to eat an entire avocado without even knowing it. I downed about 3/4 of one in twenty minutes, only to do the calculations in the aftermath of my indulgence. Certainly well worth it!

My skin is going to be beautiful next week.

AVOCADO LIME POPSICLES

(via FoodRepublic.com)

1 cup water
1/2 cup sugar
2 small ripe avocados
pinch of salt
2 tablespoons freshly squeezed lime juice
Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature
Cut the avocados in half, remove the pit and scoop the flesh into a food processor along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
Divide the mixture among the molds, snap on the lids and freeze until solid, about 5 hours.

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