I love making ice cream. Not only because it’s Summer, a time when everyone craves for ice cream, but it’s also the hubby’s first love. No one can separate him and ice cream and he would eat them for breakfast, lunch, and dinner. And his love for ice cream has challenged me to make my own. However, I will tell you a little secret.
As much as I love making ice cream, I flunk in popsicles making. I know, right? Not sure why, although I had followed the exact recipe and methods but I always failed. But today, I’m proud to say that I have mastered popsicles. Well, sorta.
Avocados are in season and I’ve been seeing them everywhere I go so I always have a few of them at home. Other than enjoying them for breakfast, I’m turning them into popsicles. I added coffee in the ingredients and drizzle it with dark chocolates right before serving. The result… avocado popsicle for breakfast!
…and BTW, it’s POPSICLE WEEK! Billy from Wit and Vinegar is rounding up tons of awesome bloggers from all over the world to share their favorite frozen treats on sticks. So, be sure you check them all out!
- 3 med-size ripe avocados
- 1 cup milk
- 5 tbs condensed milk
- 1 cup coffee (I add 1 cup water + 2 tsp ground coffee)
- Melted chocolate, optional
- Combine all the ingredients in a blender and pop in popsicles mold.
- Freeze for 6 hours or overnight.
- Drizzle with melted chocolate when ready to serve.