California Avocado Ice Pops with Chocolate Magic Shell Recipe
Cool down with these creamy California Avocado Ice Pops topped with a decadent chocolate magic shell. A refreshing and indulgent treat for hot summer days!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 6-8 ice pops 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the ice pops:
- 1 cup water
- 1/2 cup sugar
- 2 small soft-ripe California Avocados, halved, peeled and pitted
- Pinch of kosher salt
- 2 tablespoons fresh lime juice
For the chocolate magic shell:
- 7 ounces bittersweet chocolate, chopped
- 2 tablespoons coconut oil
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the ice pops: In a saucepan, boil water and sugar. Let cool. Blend avocados, sugar syrup, and salt until smooth. Add lime juice and blend. Pour mixture into molds, add sticks, and freeze.
- Make the chocolate magic shell: Melt chocolate over simmering water. Stir in coconut oil and vanilla until smooth. Let cool.
- Serve: Drizzle frozen ice pops with chocolate magic shell. Enjoy!
Notes
- You can customize the ice pops by adding chopped nuts or sprinkles before the chocolate shell sets.
- Store any leftover magic shell in an airtight container at room temperature.
Nutrition
- Serving Size: 1 ice pop
- Calories: 180
- Sugar: 13g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: California Avocado, Ice Pops, Chocolate Magic Shell, Summer Treat
