Avocado Lime Ice Pops Food

AVOCADO ICE POPS

Steps:

• Bring water to a boil in a saucepan. Stir sugar into boiling water until dissolved. Remove from heat and allow to cool.
• Mash avocados with lime juice and sugar-water in a bowl until smooth. Stir mint through the avocado mixture. Pour into ice pop molds.
• Store in freezer until frozen solid, at least 3 hours.

FUDGY AVOCADO POPS

Steps:

• Combine the avocado, coconut milk, sweetened condensed milk, maple syrup, cocoa powder and vanilla extract in a blender and blend until smooth.
• Pour into 8 push-up pop molds, then cover and freeze until firm, at least 3 hours.

AVOCADO-LIME ICE POPS

Steps:

• Scoop avocado flesh into a blender; add mint, lime juice, simple syrup, and salt and purée until smooth. Divide among ice-pop molds and insert sticks. Freeze until solid, at least 2 hours.
• Do Ahead
• Ice pops can be made 1 week ahead. Keep frozen.

LAYERED WATERMELON ICE POPS

Steps:

• Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.
• Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes.
• Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
• After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.
• Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.
• Let sit at room temperature for about 5 minutes before unmolding.

PALETAS DE AGUACATE

Steps:

• 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 lengthwise. Remove the pit and scoop the flesh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
• If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer's instructions.

CREAMY AVO LOLLIES

Steps:

• Tip all the ingredients into a food processor and blitz until smooth. Taste and adjust the sweetness if necessary, then pour into lolly moulds and freeze overnight.