Here’s a creamy texture without dairy. These delicious Mexican avocado ice pops are adapted from My Sweet Mexico by Fany Gerson.
- 1 cup water
- ½ cup sugar
- 2 small, ripe avocados, pitted, peeled and mashed
- Pinch salt
- 2 tablespoons fresh lime juice
Heat the water and sugar in a saucepan, stirring until the mixture has boiled and the sugar has dissolved. Remove from heat and allow to cool to room temperature.
Place the avocado, cooled sugar syrup and salt in a blender and puree until smooth. Add lime juice and blend just enough to incorporate it.
Pour mixture into ice pop molds and freeze until solid. Makes about 8, depending upon the size of the molds.
The Mexican avocado revisited: Getting to know its sweet side