Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: KatieQ whirls together avocados and cocoa for a creamy, fudgy ice pop.
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It happens to me more often than I can say: I buy a bag of rocky avocados, stick them on my kitchen counter next to the bananas, and wait for them to soften. In my hopeful, chronically optimistic mind, they will ripen one by one, at the same rate that I eat them. This does not happen. Instead, as though having coordinated it ahead of time, my avocados ripen all at once—and a batch of frantic guacamole (or a time-out in the fridge) is in order. The next time this happens, though, I will do as KatieQ instructs: Drop a couple of ripe avos into a blender with cocoa powder, maple syrup, dates, and coconut milk, and freeze in ice-pop molds for a creamy dessert that will impress vegans and non-vegans alike.