With one long, steady stroke I cut the pebbly-skinned avocado around its pit. I twisted the two pear-shaped halves with my hands and pulled them apart then tapped the sharp edge of my knife gently on the pit to remove it. I sliced its yellow and green flesh into thick half moons and placed them in a glass bowl. With the tines of a fork, I mashed the creamy pulp, added some milk and sugar, then whisked everything together into a smooth, sweet puree.

This is how we eat avocados back home. Carved out of their dark green and purple-tinged skins, simply sliced or mashed but always lavished with evaporated milk and sugar. It is a very simple, very satisfying himagas to cap a good meal. Avocados are botanically classified as a fruit and Filipinos rightfully regard them so. Filipinos do not cook with them like Mexicans and Americans do. In the summertime, ice cream carts peddle avocado ice cream in the streets while families, including mine, freeze homemade versions in long, tube-like plastic bags.

I dipped my finger into the bowl one last time before I poured the puree into the popsicle molds. I licked it clean and, as much as I embarrassed to admit, dipped it again. And again. The blissful blend of avocado, milk, and sugar tasted so creamy. So good. It tasted like the sweet summers of home.


Avocado Ice Pops Recipe, makes 8 to 12 popsicles

2 medium to large avocados
1 tablespoon calamansi or lemon juice
1 cup milk
1 cup heavy cream
1/2 cup sugar

Cut and pit the avocados. Cut the flesh into slices with a knife or scoop it out with a spoon. Place avocado, calamansi juice, milk, cream, and sugar in a blender to puree. The lime helps keep the avocado green and enhances its flavor. Alternatively, place avocado in a bowl and mash with a fork. Add calamansi juice, milk, cream, and sugar and whisk together until smooth.

If using conventional molds, divide the mixture among the molds. Snap on the lid and freeze until solid, about 4 hours. If using glasses, cups, or other unconventional molds, freeze until the pops are beginning to set, about 2 hours, then insert the sticks and freeze until solid. If using an instant ice pop maker, follow the manufacturer’s instructions.

The mixture can also be used to make avocado ice cream. Freeze the puree in ice cream maker according to the manufacturer’s instructions.


Avocado Ice Pops

Avocado Ice Pops

  • Lulu_gelato

    Now I have to go to Williams Sonoma to buy the ice-cream thingy makers.  LOL!  I will definitely try this!!!!!  Thanks for sharing as always!  Cheers, Lulu

  • http://www.gtkhoury.blogspot.com/ Mary Grace Khoury

    I want to make this very very soon! =)

  • http://blog.junbelen.com/ Jun Belen

    I got my popsicle molds from Amazon and they’re great. But popsicle molds are a great reason to make a trip to Williams Sonoma!  Enjoy, Lulu!

  • Joel

    Wow, I need to try these. They just look so soft and silky and creamy!

  • http://samanthafoodgeek.com/ Samantha

    Holy Moly this looks good! In fact it looked so good that I quickly whipped up a batch with the kid this evening before we had dinner. Oh my…it’s even tasty as a smoothie! The kid polished off a cup as a drink because he didn’t want to wait for a popsicle! Amazing and easy. This recipe is a keeper. Thanks Jun!

  • Ann Mah

    I love the idea of avocado as a dessert. What a perfect, simple summer treat!

  • Kaitlin

    How wonderful! I have 2 avocados in te fridge that I have been trying to find an “unconventional” use for. This post is so timely! I can always count on your blog for inspiration. Thanks so much! Have you ever made them with chunks of fruit added?

  • http://blog.junbelen.com/ Jun Belen

    Thank you, Kaitlin.  I’ve added sweetened red mung beans once before like this other popular Filipino popsicle – http://goo.gl/RfSGe.  I’ve seen people add strips of chewy young coconut, too but I’ve never made it with other fruits.

  • http://blog.junbelen.com/ Jun Belen

    My first taste of avocados in California many, many years ago was in a grilled chicken sandwich.  There were slices of avocados sandwiched between the chicken and slices of tomatoes.  It was the first time I had avocados not as a dessert but as part of a savory meal.

  • http://blog.junbelen.com/ Jun Belen

    I’m glad you enjoyed it, Samantha! It’s one of those treats that are so simple to make.

  • Rowena

    Thank you Ill try these with my niece for sure it will be a big hit for her

  • T-inski

    Fingerlicking good…I’ll serve this tonight as a dessert at the BBQ. I am sure it will be a first for all my guests and I am impatiened to see their reaction!

  • http://ediblesnapshots.blogspot.ca/ Row

    Avocados with milk and sugar, and avocado popsicles… that’s how I enjoyed avocados as a child.  I always associated them with dessert and years passed before I discovered that most Canadians used them in savoury dishes.  I will be sure to make this recipe at least once before the summer is over.  Thank you. :)

  • http://www.facebook.com/profile.php?id=1010538521 ‘Orange Avelino’

    I just made avocado ice cream myself last weekend. Instead of milk, i used sourcream. It was very good. I’m sure this is a good recipe too and a quicker way to enjoy the avocados sans the ice cream maker. My husband and i were just discussing about avocados as a dessert. We Filipinos know it as only for dessert haha. I am working on a recipe for avocado cake too. Oh and btw, i am making your pork binagoongan tomorrow, i will be pretty sleepless tonight thinking about it.

  • Mandi

    I have a friend from Equador and she converted me to avocado smoothies. Being from Nevada, I generally fall into the savory category, but oh, how I love her smoothies. I’ve never been able to duplicate them myself. I will absolutely be trying this out. Thanks!

  • http://www.gtkhoury.blogspot.com/ Mary Grace Khoury

    I’m so excited to eat these later.. my first batch is freezing at this moment! =)

  • lea


  • http://blog.junbelen.com/ Jun Belen

    I hope you enjoyed it, Grace!

  • http://blog.junbelen.com/ Jun Belen

    Avocado ice cream with sourcream sounds delicious! I need to try that soon.  And please share your recipe for avocado cake when you get it nailed down.  Are you making something like a chiffon cake?

  • http://blog.junbelen.com/ Jun Belen

    Mandi, thank you for writing.  Think of the these popsicles as frozen smoothies — more like a creamsicle because the avocados are so creamy. So good!

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  • http://www.facebook.com/profile.php?id=1010538521 ‘Orange Avelino’

    Will sure share it as soon as i get to it, hopefully this weekend. I was thinking of making 2 types, 1, a pretty straightforward no frills avocado sort of pound cake and 2, a genoise type with layers of avocado cream. Will let you know as soon as i have made it. I have no blog though but i do have a snap guide page when i have the time to document and share the stuff i make. 

    I am now in search too for molds for the ice pops, i want to make the buco red mung bean pop you posted! oh how i miss that! 

  • http://twitter.com/IndonesiaEats indonesiaeats.com

    Love everything with avocado!  I should clean up my freezer and make a room if I want to make these.  Looking so good!  Now I’m also imagining coffee avocado shake with chocolate condensed milk over.


  • http://blog.junbelen.com/ Jun Belen

    Pepy, thank you for writing and thank you for the shoutout on Twitter.  Coffee avocado shake? Now, that’s something I have never tried before.

  • http://blog.junbelen.com/ Jun Belen

    You are welcome, Lea.  I hope you’ll come back to try the other recipes.

  • PIA

    OMG brilliant. I love your blog! :)

  • Allison

    my aunt used to make us avocado with condensed milk and sugar whipped together and chilled. Great memories!

  • Pamela Heiligenthal @ Enobytes

    I never thought of using avocados for ice pops. What a unique way to use avocados!

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  • PS

    Yum! Reminds me of the avocado ice cream my parents used to make when I was little. I’m going to try this tomorrow. Whole Foods has a sale on organic avocados…

  • p0lst3r

    I was just walking through the wet market in Hong Kong and the ladies at the Pinoy store were selling Ice Candy from a cooler out the front (US$0.75 each). Not knowing what Ice Candy was I said I’d take one of each flavor – avocado and buko (young coconut). Oh wow, both so good! Eaten before I even thought to take a pic (will go back tomorrow). Served frozen in a tight little cylindrical bag (1.25″ x 8″) tied with a baby rubber band at top. Really want to make myself and knew I’d find the recipe on your blog – didn’t even bother to Google before coming here :-)

    Your version sounds a little more luxurious though. These ladies are selling on a budget so I would guess they had just avocado, condensed milk and water, as it was pretty light. I love your idea of adding some citrus and amping up the creaminess.

    I’ve always thought that Avocado in cake/dessert fell into the just-because-you-can-doesn’t-mean-you-should category but I’m totally converted now. It just felt like a regular fruit flavor.

    Will report back once I’ve made these.