California Avocado Frozen Pops with Berry Swirls

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 California Avocado Frozen Pops with Berry Swirls

These easy California Avocado Pops with Berry Swirls are a refreshing sweet treat for all ages!


Serves: 6
  ripe, Fresh California Avocados, peeled and pitted
1 1/2  cups  coconut milk
1/2  cup  powdered sugar
tsp.  vanilla extract
cup  frozen raspberries, or frozen blackberries

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. In a blender or food processor, combine avocados, coconut milk, sugar and vanilla extract.
  2. Blend until smooth and remove about two-thirds of the mixture to a bowl.
  3. Add the berries to the remaining one-third of the mixture in the blender and blend until smooth. If it is too thick to blend, add another tablespoon of coconut milk.
  4. Drop small spoonfuls of the avocado mixture and berry mixture in an alternating pattern into 3-oz. ice pop molds.
  5. Tap the molds firmly on the counter to release as many air bubbles as possible.
  6. Press wooden ice pop sticks about two-thirds of the way into each popsicle.
  7. Freeze overnight.
  8. To release the pops from the mold, run hot water over the outside of the molds and tug gently on the stick until they release.

Serving Suggestion: Make a batch ahead to have these treats ready in the freezer for the family throughout the week.

Beverage Pairing: A fruit-infused water is a light, refreshing pairing with these flavorful pops.

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Carolyn Ketchum

Carolyn Ketchum is the writer, photographer and evil mastermind behind All Day I Dream About Food, a low carb and gluten-free food blog. Since its inception in 2010, ADIDAF has grown to be one of the most popular low carb sites on the web. With over one million page views per month, it has a devoted following among dieters, diabetics, celiacs, and those simply trying to live a healthier lifestyle. Carolyn’s recipes and photography have been featured in Women’s Health,, The Huffington Post, Diabetic Living, Redbook, and Shape Magazine, among others. Her mission is to prove to the world that special diets need not be boring or restrictive and that low carb and gluten-free dishes can be as good as or better than their conventional counterparts. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment.

Carolyn is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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