Avocado popsicles are creamy, refreshing, and surprisingly easy to make. Ripe avocado and full-fat coconut cream give them their smooth texture, while fresh lime juice and just a few mint leaves keep the flavor light and fresh. They’re dairy-free, sweetened without refined sugar, and everything comes together in one blender before going into the freezer.
I've been making these for years, and they never last long in my house. There's something about that buttery avocado combined with the brightness of lime that just works. The avocado makes them smooth and rich, while lime and a few mint leaves keep the flavor fresh and light. You don’t really taste “avocado” as much as you notice the creamy texture. I like making these when I have a perfectly ripe avocado that needs to be used, especially in summer.
And if you love homemade popsicles, my mango popsicles and kiwi popsicles are two more easy favorites to keep in the freezer.
Why You'll Love These Avocado Popsicles
- Luxuriously creamy texture: Ripe avocado blended with full-fat coconut cream creates a smooth, almost buttery consistency, no dairy required.
- Ready in 10 minutes: Blend, pour into molds, and freeze. The hands-on time is minimal; the freezer handles the rest.
- No refined sugar: Sweeten these with monk fruit or coconut sugar, depending on your preference. Both work well in the creamy avocado base.
- Dairy-free and paleo-friendly: Made without cream or condensed milk, just simple whole ingredients.
- Kid and adult approved: Subtly sweet, fresh, and a little unexpected in the best possible way.
- Perfect for making ahead: Keep a batch in the freezer for an easy summer treat whenever you want one.
Ingredients & Notes
- Ripe avocado: Use a ripe avocado that gives slightly when gently pressed. I prefer Hass avocados for their rich, creamy texture, which also works beautifully in my pineapple-avocado ice cream.
- Full-fat coconut cream: Use full-fat coconut cream rather than light coconut milk. It gives these popsicles a richer, smoother texture. If the cream and liquid have separated in the can, add both to the blender.
- Fresh lime juice: This balances the richness of the avocado and coconut cream and keeps the popsicles tasting fresh. I prefer freshly squeezed lime juice here because the flavor really comes through in such a simple recipe.
- Fresh lime zest: A little zest adds another layer of fresh lime flavor and gives the popsicles a brighter citrus finish. Zest the lime before juicing; it’s much easier that way.
- Coconut sugar or granulated monk fruit sweetener: I usually use coconut sugar, but a granulated monk fruit sweetener also works well. Coconut sugar gives the popsicles a slightly warmer flavor and deeper color, while monk fruit keeps them lighter.
- Fresh mint leaves: A few leaves are all you need. The mint should give these a subtle, cool finish rather than make them taste strongly of mint. Chocolate mint works beautifully here too if you grow it.
- Vanilla extract: Just a little rounds out the avocado, coconut, and citrus flavors and makes the popsicles taste a little more dessert-like.
- Sea salt: A small pinch helps bring out the sweetness and fresh citrus flavors. I use the same idea in my salty date and peanut butter nice cream.
How to Make Avocado Popsicles
Step One — Add the avocado, the whole can of coconut cream, the lime juice, lemon zest, sweetener, mint leaves, vanilla, and salt to a high-speed blender. Blend until completely smooth, scraping down the sides once if any avocado is clinging to them. Taste it before it goes anywhere, and add a little more sweetener or lime if it needs it. It should taste slightly sweeter and brighter than you want the finished popsicle to be.
Step Two — Divide the mixture between the cavities of your popsicle mold, leaving a little room at the top since it expands as it freezes. Tap the mold on the counter a few times to knock out air bubbles, put a stick in the center of each one, then seal and freeze. Three hours will get you a popsicle that holds together, but overnight gives you cleaner edges and a firmer bite.
Step Three — Take them out one at a time as you want them. With silicone molds, flex the sides and pull straight up on the stick. With rigid plastic molds, run the outside under warm water for a few seconds first. If it still resists, give it a few more seconds under the water rather than pulling harder.
Top Tips
- Use a perfectly ripe avocado: This makes the biggest difference in both flavor and texture. You want one that is soft enough to blend smoothly but not browned or overripe.
- Taste the mixture before freezing: Frozen desserts taste less sweet once frozen, so the base should taste slightly sweeter than you want the finished popsicle to be. Adjust the coconut sugar or monk fruit sweetener before pouring it into the molds.
- Don’t overdo the mint: A few leaves are enough. The mint should add a fresh finish behind the lime, not turn these into mint-flavored popsicles.
- Use full-fat coconut cream: This is what gives the popsicles their richer texture. Light coconut milk or refrigerated coconut milk will give you a much icier result.
- Let them freeze overnight if you can: Three hours is usually enough to set them, but I find they release more cleanly from the molds after a full night in the freezer.
Variations & Substitutions
- Sweeter version: Add 2 extra tablespoons of monk fruit sweetener or coconut sugar to the blend. Taste test as you go.
- Coconut milk instead of coconut cream: You can use full-fat coconut milk in a pinch, but the popsicles will be slightly less creamy and may have a lighter texture. Coconut cream is worth it here.
- No mint: If you're not a mint fan, simply leave it out. A small handful of fresh basil leaves is a surprisingly good substitute and adds a different kind of freshness.
Storage
Keep avocado popsicles in the freezer for up to 1 month, ideally in the mold with the lid on. Once unmolded, wrap each popsicle individually in parchment or store them in a zip-top freezer bag with as much air pressed out as possible.
Recipe FAQs
Not strongly. The avocado mostly adds richness and body, while the lime, coconut, and mint are more noticeable in the finished popsicles.
More Frozen Treats To Make Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Avocado Popsicles with Lime and Coconut Cream
Mariska RamondinoEquipment
Ingredients
- 1 ripe avocado, pitted and peeled about 200 grams
- 1 can full-fat coconut cream 13.5 fl ounces/400 ml
- 3 tablespoons fresh lime juice
- 2 teaspoons fresh lime zest
- ⅓ cup coconut sugar or granulated monk fruit sweetener (1:1 sugar replacement) plus 2 tablespoons for a sweeter taste
- 5 small mint leaves
- ¼ teaspoon vanilla extract
- 1 pinch of sea salt
Instructions
- In a high-speed blender, blend all ingredients until smooth.1 ripe avocado, pitted and peeled, 1 can full-fat coconut cream, 3 tablespoons fresh lime juice, 2 teaspoons fresh lime zest, ⅓ cup coconut sugar or granulated monk fruit sweetener (1:1 sugar replacement), 5 small mint leaves, ¼ teaspoon vanilla extract, 1 pinch of sea salt
- Divide the mixture evenly into a 6-cavity popsicle mold. Gently tap or shake the molds on the counter to settle the mixture and release any air bubbles.
- Insert a popsicle stick into the center of each mold. Seal the molds and place them in the freezer for at least 3 hours, though overnight is ideal for a firm, clean popsicle.
- When ready to enjoy, release one popsicle at a time from the mold. If using silicone molds, gently flex the sides to loosen. For standard molds, run the outside briefly under warm water for a few seconds.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
These naturally creamy avocado popsicles are a delicious healthy frozen treat and completely dairy-free and refined sugar-free. I hope you enjoy them as much as we do!