Print

California Avocado Ice Pops with Chocolate Magic Shell Recipe

California Avocado Ice Pops with Chocolate Magic Shell Recipe
Print Recipe

★★★★★

4.8 from 18 reviews

These California Avocado Ice Pops with a decadent Chocolate Magic Shell combine creamy avocado, refreshing lime, and a rich, crisp chocolate coating for a delightful frozen treat. Perfect for a healthy yet indulgent dessert on warm days, these ice pops offer a smooth texture and a satisfying crunch when dipped in the homemade chocolate shell.

Ingredients

Scale

Ice Pops

  • 1 cup water
  • 1/2 cup sugar
  • 2 small soft-ripe California avocados, halved, peeled, and pitted
  • Pinch of kosher salt
  • 2 tablespoons fresh lime juice

Chocolate Magic Shell

  • 7 ounces bittersweet chocolate, chopped
  • 2 tablespoons coconut oil
  • 1/4 teaspoon vanilla extract

Instructions

  1. Make Sugar Syrup: Bring 1 cup water and 1/2 cup sugar to a boil in a small saucepan over medium-high heat, stirring to dissolve the sugar completely. Remove from heat and let cool to room temperature.
  2. Blend Ice Pop Mixture: In a blender, combine the halved avocados, cooled sugar syrup, and a pinch of kosher salt. Blend until smooth, scraping down the sides as needed to ensure an even texture. Add 2 tablespoons fresh lime juice and pulse a few times to combine.
  3. Freeze Ice Pops: Pour the blended mixture into ice pop molds, insert sticks, and freeze until solid, approximately 5 hours. This recipe makes about 6 to 8 ice pops depending on mold size.
  4. Prepare Chocolate Magic Shell: While the ice pops are freezing, melt 7 ounces of chopped bittersweet chocolate in a small bowl set over a pan of simmering water (double boiler method). Stir in 2 tablespoons coconut oil and 1/4 teaspoon vanilla extract until fully incorporated. Allow the mixture to cool to room temperature and store at room temperature until ready to use.
  5. Serve: Remove the frozen pops from molds and immediately drizzle with the prepared chocolate magic shell. The chocolate will harden quickly upon contact with the cold pops, creating a crispy coating. Enjoy immediately for the best texture and flavor.

Notes

  • Use soft-ripe avocados for the creamiest texture in the ice pops.
  • If you don’t have kosher salt, use sea salt or regular table salt but adjust to taste.
  • You can substitute lime juice with lemon juice if preferable.
  • Store leftover chocolate shell at room temperature; it will solidify but re-melts easily.
  • Make sure the sugar syrup is fully cooled before blending it with the avocado to avoid melting the mixture.
  • For a dairy-free and vegan version, ensure the chocolate used is dairy-free and the coconut oil is pure.

Nutrition

Keywords: avocado ice pops, chocolate magic shell, frozen dessert, healthy ice pops, summer treat, avocado dessert

Find it online: https://thefoodrecipe.com/california-avocado-ice-pops-with-chocolate-magic-shell-recipe/