Avocado paletas (ice pops) are easy to make, healthy & so creamy and tasty. Dairy free & refined sugar free, they're a frozen treat to enjoy guilt-free!
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One of the things I love about visiting different places is how even familiar things can take on a new form. Take ice cream and ice pops (ice lollies), for example. A gelato in Italy will not be quite the same as the ice cream from your local store. Mexican frozen treats, however, are I think some of the most interesting and diverse.
These avocado paletas might seem a bit unusual, but the avocado gives such a wonderful creaminess to this delicious frozen treat.
One of the things I remember well from my first visit to Mexico was going to a lovely small town in the hills near Cuernavaca. They had a beautiful old monastery and buzzing market, but what anyone in the know made time for was one particular ice cream shop.
It had a huge collection of flavors, a good 40 on display and I know they rotated some. Some were more familiar, or at least recognizable like watermelon sorbet, but others more unusual like a four cheese ice cream and sorbets with chili in them.
What are paletas?
Paletas, Mexican ice pops, come in just as many flavors as their ice cream. In general, paletas are either water or milk based. The water ones are usually packed with fruit, like mango paletas, sometimes smooth or sometimes with chunks, and they might be spiced up with a little chili. Milk-based varieties usually use condensed milk and can be things like 'arroz con leche' (rice pudding) or mocha.
In both cases, as well as the range of flavors, what makes them different from your more typical Western ice pops/lollies is the ingredients are nearly always all-natural and relatively healthy. No weird artificial colors and flavors here.
How to make avocado paletas
Avocado paletas are a classic flavor, although there is a little variety in how they're made. Some use water, others coconut milk and/or condensed milk. I've gone for a relatively typical but also healthier version with avocado, coconut milk, a little lime juice and honey.
All you do is:
- Whizz everything up in the blender.
- Pour the mixture into your moulds.
- Freeze until solid.
I used only a small amount of honey so they weren't overly sweet, but you can add a bit more if you prefer it sweeter. Certainly as we had went down well with my little one (and we enjoyed them too).
It might seem obvious when you think about it, but the avocado gives such a smooth, creamy texture, as well as a lovely color, that makes these avocado ice pops so good. The coconut and little bit of lime help add to the tropical feel as well.
These avocado paletas are definitely not what you might be use to in your typical popsicle, but I'd argue they're a whole lot better. All natural ingredients, easy to make, pretty healthy and tasty - hopefully that's enough reasons to give them a try and fingers crossed you'll agree!
Looking for more frozen treats? Try these!
- Strawberry coconut popsicles
- Watermelon sorbet
- Grilled pineapple ice cream
- Roasted strawberry ice cream (no churn)
- Plus get more summer recipes from grilling and salads to cool drinks in the archives.
I use a reusable popsicle mold to make these (affiliate link).
Avocado paletas (Mexican avocado ice pops)
- 2 avocados ripe, peeled and stone removed
- 1 cup coconut milk 240ml (see notes)
- 2 tbsp honey or more to taste (can use agave syrup if prefer)
- ½ lime juice ie from ½ lime
- 2 tbsp water , as needed, if it seems a little thick
- Put everything in a blender and blend until smooth. Add a little more honey if you prefer a bit sweeter and add a little water if it seems a bit too thick.
- Pour into popsicle moulds, add sticks and freeze until frozen solid (a good 2 hours or more).
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See all the other Mexican-inspired dishes being shared today:
- Papusas de Queso from A Day in the Life on the Farm
- Mexican Restaurant Rice from Palatable Pastime
- Posole de Camarones (Shrimp and Hominy Stew) from Culinary Adventures with Camilla
- Enchiladas to Feed a Crowd from Tip Garden
- Mexican Street Corn Barley Salad from Cooking With Carlee
- Conchas (Mexican Sweet Bread) from Amy's Cooking Adventures
- Churro French Toast from Jolene's Recipe Journal
- Beef Tacos from Books n' Cooks
- Easy Stuffed Portabella Mushrooms, Mexican Style from Feeding Big
- One Pan Chicken Enchilada Rice Bake from Hezzi-D's Books and Cooks
- Mexican Strawberry Cheesecake Chimichangas from All that's Jas
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