This recipe started about 7 months ago in the dead of Miami winter. While most bloggers were creating recipes with apples and winter squash, I was making… popsicles.
But only by accident.
These yummy Avocado Creamsicles started out as a totally different dessert that went HORRIBLY WRONG. Like really, really wrong. So I thought, ‘Screw it, just freeze the custardy base in my new popsicle makers that my sister got me for Christmas.’ I knew they would be edible because the mixture itself tasted pretty good but I was really only hoping to keep my ingredients from being a total loss at that point. To my surprise, these suckers ended up being completely delicious!
I should have known because avocados make everything better. Salads, smoothies, 21DSD desserts, and even face creams. Ok, I made that last part up, but I bet someone, somewhere is smearing an avocado on their face at this exact moment.
And don’t even tell me you’re grossed out at the idea of avocados being in the same category as dessert, because they’re actually a fruit. #truestory
*Note, I use BPA-free Tovolo Groovy Ice Pop Molds. They are very sturdy, easy to fill, and I can store them individually after they freeze (instead of needing to find space for a full rack.) Each popsicle holds half a cup of liquid.