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Default Avocado Ice Pops /Paletas De Aguacate

Recipe: Paletas De Aguacate (Avocado Ice Pops)

While Americans expect to find avocado in salads and spicy dips, it actually is a fruit and is treated as such throughout Latin America. Its creamy texture and fattiness make it a perfect base for smoothies and ice cream. And for those who are vegan or lactose-intolerant, these treats are most often dairy-free. These avocado pops might sound unusual, but give them a try. An entire continent can't be wrong. This recipe is adapted from Paletas: Authentic recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas by Fany Gerson (Ten Speed Press, 2011). Note that you don't need ice-pop molds to make this recipe.
Paletas De Aguacate (Avocado Ice Pops)
Michele Kayal for NPR

Makes 8 to 10 pops

1 cup water

1/2 cup sugar

2 small ripe avocados

Pinch salt

2 tablespoons freshly squeezed lime juice

Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar is dissolved. Let cool to room temperature.

Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender or food processor, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.

If using ice-pop molds, divide the mixture among the molds and freeze until solid, about 5 hours. If using glasses or paper cups, freeze until the pops begin to set, 1 1/2 to 2 hours, then insert the sticks and freeze until solid, an additional 4 or 5 hours.
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