Avocado has evolved in so many ways in our kitchens. This fruit is enjoyed beyond sushi, salad or guacamole. You now see it in deviled eggs, smoothies and even ice cream. Ice cream?! Yes my dear, ice cream. Why not?
If you have made homemade ice cream in the past, you probably used egg yolks. Egg yolks are mostly fat and protein, and when fat freezes it becomes thick and creamy as opposed to water which becomes crystals. Here is a faster, healthier fat option to ice cream. Meet the avocado coconut popsicle. It’s delicious and beyond gourmet!
Place the shell-less pistachios in a ziplock bag and either use a rolling pin to crush it or meat tenderizer. The result should dust like unless you prefer a nice crunch
Add all the ingredients (except the pistachios and condensed milk) in the blender and puree on high speed. Until it looks like:
Pour into your popsicle mold, use a chopstick or the handle of a spoon to ensure you don’t have any air pockets. Securely put the popsicle handles on and freeze for 4 to 6 hours
In order to remove the popsicles, run the mold under warm water (don’t allow water near the handles) and gently pull the popsicle out. While it’s a little moist, gently roll the popsicle into the pistachio dust
If it’s melting, place back into the freezer for a few minutes. If not, drizzle the condensed milk over it, place on a cutting board and re-freeze until ready to enjoy.
Until next time… XO
Hola! I’m a New York native who relocated to sunny Miami in 2008 where I attended Le Cordon Bleu College of Culinary Arts. I’m a millennial of Dominican/Spanish descent who enjoys cooking, dancing and time with my husband, son and our two little furry ones. I LOVE to create new recipes and I'm passionate about bringing my world travels and life experiences into my kitchen. Yum!
This looks amazing!
Thanks! Feel free to change the pistachios for almonds or walnuts. I personally just love pistachios