Avocado ice cream is fairly common in Mexico, so I decided to make avocado one of the flavors of paletas when I launched my company La Newyorkina (“the girl from New York”) at the Hester Street Fair in New York City’s Lower East Side. I was unsure of how people would receive them, but avocado paletas (paletas de aguacate, aguacate being the very cool Spanish word for avocado) rapidly became a customer and personal favorite!
An avocado ice pop may sound unusual, but it’s very tasty and has a luscious creamy texture without any dairy. The lime juice not only helps keep the paleta green, it also enhances the flavor of the avocados.
- 1 cup water
- 1/2 cup sugar
- 2 small ripe avocados
- pinch of salt
- 2 tablespoons freshly squeezed lime juice
- Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
- Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.
- If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (11/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions.