Kitchen Confidence

Fudgy Vegan Ice Pops with a Secret Ingredient

June 25, 2015

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.

Feeling inspired? Submit a non-dairy frozen dessert recipe to our latest contest.

What other ways do you eat avocados for dessert? Tell us your ways in the comments!

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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Writing and cooking in Brooklyn.