Ok ok ok so I'm honestly not sure whether most of you guys think an avocado ice pop sounds appealing or appalling, but Matt wore an avocado-green shirt for the occasion so the least you can do is hear us out. Thank you. They're good. Thanks for hearing us out on that one. Anyhow, we made these in celebration of Popsicle Week, which is a real thing.

Do you know about Popsicle week? It's basically just a week of people around the world eating Popsicles in slow motion (jk it's in regular motion, unfortunately) and it's all Billy's fault. He did this, he organizes it on his blog, he is to blame. Every Popsicle Week, some of the nation's brightest and most frozen food bloggers get together and throw some weird and delicious stuff into ice pop molds to create little frozen blocks of love. Last year we made French 75 ice pops that were actually super strong, and while they didn't freeze all that well because we put copious amounts of gin and brandy in them, by the time you're done eating it you'll probably be so lit you won't even remember the damn thing melted onto your Gucci shirt.

This year we've decided to go a different route and instead blended up one of our favorite green fruits with one of our favorite yellow fruits and coconut cream to create these vaguely Southeast Asian treats. When we lived in Vietnam for a hot, brief summer, we were double-fisting avocado and durian smoothies like nobody's business, because we're those kind of assholes who eat weird food things just to do it. But on the real, frozen sweet avocado is fucking bliss. It's creamy, and has this natural earthy flavor thing going on. It's so good you guys.

After our new green friends had enough time to completely freeze over, we gave each one a tender bath in white chocolate mostly because why the shit not and also because duh, and then we ate them. They're sweet and creamy, and even if you hate us for making an avocado dessert you should probably still try them because life is short and so am I and you made it through this entire post. Congrats! Recipe below, cuties.

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.

In a food processor or blender, blend all ingredients except the white chocolate until smooth and pour or spoon into an ice pop mold. 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. 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. 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, shit, drink it - or toss it into ice cube trays with toothpicks.

More Bitchin' Frozen Faves

Avocado + Banana Cream Pops