These Avocado Mint Chocolate Chip Popsicles are one of my favorite treats to keep stocked in the freezer. Avocado and coconut cream create a rich, creamy base, while Medjool date paste adds sweetness. Fresh mint and dark chocolate give them that classic mint chocolate chip flavor my whole family loves!
You only need a blender and a set of popsicle molds to make them. You can also freeze the mixture in a container and turn it into no-churn avocado ice cream when you want something scoopable. Both options are delicious, so the freezer gets to do most of the work either way!
Before You Get Started
- Chill the coconut cream overnight. This gives the thick cream time to separate from the coconut water. You’ll only use the solid cream from the top of each can.
- Choose ripe avocados. They should give slightly when pressed and have bright green flesh inside. Skip avocados with large brown areas or a stringy texture since their flavor may be more noticeable after blending.
- Make the date paste first. It needs about 10 to 15 minutes to cool before going into the blender. You can also make it up to seven days ahead and keep it refrigerated in a sealed container.
- Use a culinary peppermint product. Peppermint extract is easy to find and measure. Food-grade peppermint oil also works, but it is much more concentrated. Check the label carefully and do not use a product intended only for aromatherapy.
- Check the size of your popsicle molds. This recipe makes about ten 3-ounce popsicles. Larger molds will give you fewer pops and may need a little more time in the freezer.
What You Need to Make Avocado Mint Chocolate Chip Popsicles
- Avocados: Use two medium ripe avocados. They give the popsicles their thick, creamy texture and naturally green color!
- Coconut cream: Refrigerate two 13.5-ounce cans overnight and scoop out the solid cream. Coconut cream is thicker than full-fat coconut milk, which helps prevent an icy texture. Be sure you are buying unsweetened coconut cream, not sweetened cream of coconut.
- Medjool date paste: Six Medjool dates are softened in water and blended into a smooth paste. It adds sweetness and a mild caramel-like flavor that works so well with the mint and chocolate.
- Fresh mint: Remove any thick stems before measuring. About ⅓ ounce, or ½ loosely packed cup, gives the popsicles a fresh mint flavor.
- Peppermint extract: A small amount boosts the mint flavor so it does not disappear once frozen. You can use four drops of food-grade peppermint oil instead.
- Dark chocolate chips: Mini chocolate chips or finely chopped dark chocolate are much easier to bite when frozen. Use dairy-free chocolate chips if you need the popsicles to be completely dairy-free!
How to Make Avocado Mint Chocolate Chip Popsicles
Make the Medjool Date Paste
Add the pitted dates and water to a small saucepan. Cover the pan and boil the dates for 10 minutes.
Let them cool for 10 to 15 minutes, then transfer the dates to a food processor with ¼ cup of the cooking liquid. Blend until smooth, stopping to scrape down the sides as needed.
Prepare the Coconut Cream
Open the chilled cans without shaking them first. Scoop the thick coconut cream into a high-powered blender or food processor.
You will have coconut water left in the cans, but there is no need to toss it! Save it for smoothies, oatmeal, or chia pudding.
Blend the Popsicle Mixture
Add the avocado, cooled date paste, fresh mint, and peppermint extract to the blender.
Blend until the mixture is completely smooth. Stop and scrape down the sides once or twice so you do not end up with any hidden avocado pieces clinging to the blender.
Add the Chocolate
Fold the mini chocolate chips into the mixture by hand.
Tempting as it may be to let the blender handle one more job, blending the chocolate into the base will change the color and leave you without those little chocolate pieces in each bite.
Fill the Popsicle Molds
Spoon or pour the mixture into the molds, leaving a little room at the top.
The mixture is fairly thick, so gently tap the molds against the counter to help it settle and remove any trapped air pockets.
Freeze Until Firm
Insert the popsicle sticks and place the molds on a level surface in the freezer. Freeze for at least six hours. Overnight is even better, especially if your molds are on the larger side.
To release a popsicle, run the outside of the mold under warm water for about 10 seconds. Gently pull once the edges start to loosen.
How to Make No-Churn Avocado Ice Cream
More in the mood for a bowl of ice cream? Use the same blended mixture to make an easy no-churn version!
Pour the mixture into a shallow freezer-safe container lined with parchment paper. Fold in the chocolate chips and spread the mixture into an even layer.
Freeze for about three hours. Stir the mixture every 30 minutes during the first two hours. This breaks up larger ice crystals and helps give the ice cream a smoother texture.
Serve it once it is firm enough to scoop. If you freeze it overnight, let the container sit at room temperature for 15 to 20 minutes before digging in.
The top may lose some of its bright green color during storage. Press parchment paper or plastic wrap directly against the surface before covering the container to help slow down browning.
Variations and Substitutions
- Use chopped chocolate: Finely chop a dark chocolate bar if you do not have mini chocolate chips. Small pieces are much easier to bite once frozen.
- Try cacao nibs: Cacao nibs add plenty of crunch and a deeper chocolate flavor with less sweetness.
- Make plain mint popsicles: Leave out the chocolate for a smooth and creamy mint avocado pop.
- Add a chocolate drizzle: Drizzle melted dark chocolate over the frozen popsicles, then place them back in the freezer until the chocolate is firm. It sets quickly, so have everything ready!
- Adjust the peppermint: Add extra peppermint extract â…› teaspoon at a time. A little goes a long way, and mint can move from refreshing to toothpaste surprisingly fast.
Helpful Tips
- Let the date paste cool. Adding hot date paste can soften the chilled coconut cream and make the mixture thinner.
- Blend longer than you think you need to. The smoother the base is now, the creamier the finished popsicles will be. Pieces of avocado and mint become much more noticeable once frozen.
- Use small chocolate pieces. Standard chocolate chips become very firm in the freezer. Mini chips or finely chopped chocolate give you a better chocolate-to-popsicle ratio in every bite.
- Layer in the chocolate. Add a little popsicle mixture to each mold, sprinkle in a few chocolate chips, and repeat. This helps keep the chocolate from gathering at one end.
- Tap out the air pockets. A few firm taps against the counter help the thick mixture settle evenly into the molds.
- Do not force the popsicles out. Warm the outside of the mold for a few seconds first. Pulling hard on the stick can leave the popsicle behind, which feels like a rather personal betrayal after six hours of waiting.
Storage Instructions
Once the popsicles are completely firm, remove them from the molds and wrap each one in parchment paper or plastic wrap. Place the wrapped popsicles in an airtight freezer container.
They will have their best flavor and texture within three weeks. They can generally stay frozen for up to four weeks, but homemade popsicles may become icier the longer they sit.
Store the no-churn ice cream in a tightly covered container with parchment paper or plastic wrap pressed against the surface. Let it soften on the counter for 15 to 20 minutes before scooping.
Try to avoid repeatedly thawing and refreezing it. That can create a harder, icier texture, and nobody asked the avocado ice cream to become a brick.
Frequently Asked Questions
Can I Use Frozen Avocado for Avocado Popsicles?
Yes! Frozen avocado works well because any texture changes will disappear once it is blended with the coconut cream.
Use plain frozen avocado with no seasoning or added ingredients. If your blender struggles with the frozen pieces, let them sit at room temperature for about five minutes first.
About 1â…“ cups of frozen avocado chunks can replace two medium fresh avocados.
Can I Make Popsicles Without a Popsicle Mold?
You can use small paper cups instead. Divide the mixture between the cups, leaving a little room at the top.
Cover each cup with foil, then push a wooden popsicle stick through the center. The foil helps keep the stick upright while the popsicles freeze.
Silicone muffin cups also work for making smaller frozen treats. Let them sit at room temperature for a few minutes before peeling the silicone away.
Why Do Frozen Popsicles Taste Less Sweet?
Cold temperatures can make sweetness taste less noticeable. The mixture may taste sweeter straight from the blender than it does once frozen.
Give the base a taste before filling the molds. If it needs more sweetness, blend in a little additional date paste. Add it gradually since too much sweetener can keep the popsicles from freezing firmly.
Why Did All the Chocolate Chips Sink?
Full-size chocolate chips are heavier and may sink before the mixture freezes. Mini chocolate chips or finely chopped chocolate are easier to distribute throughout the popsicles.
You can also refrigerate the blended base for 10 to 15 minutes before folding in the chocolate. For the most even distribution, alternate spoonfuls of the mixture with small pinches of chocolate as you fill the molds.
Avocado Mint Chocolate Chip Popsicles Recipe
Ingredients
Medjool Date Paste
- 6 pitted Medjool dates
- 2 cups filtered water
Avocado Mint Chocolate Chip Popsicles
- 2 medium ripe avocados pitted and peeled
- 2 13.5- ounce cans coconut cream refrigerated overnight
- 1 batch Medjool date paste
- ⅓ ounce fresh mint leaves about ½ loosely packed cup
- ½ teaspoon peppermint extract or 4 drops food-grade peppermint oil
- ½ cup mini dark chocolate chips dairy-free if needed
Instructions
Prepare the Medjool Date Paste
- Add the Medjool dates and water to a small saucepan. Cover and bring to a boil.
- Boil for 10 minutes. Remove the saucepan from the heat and let the dates cool for 10 to 15 minutes.
- Transfer the softened dates to a food processor with ¼ cup of the cooking liquid. Process until smooth, stopping to scrape down the sides as needed.
Make the Popsicles
- Open the chilled cans of coconut cream. Scoop the thick cream into a high-powered blender or food processor, leaving the coconut water in the cans.
- Add the avocados, date paste, mint leaves, and peppermint extract. Blend until completely smooth.
- Fold in the chocolate chips by hand.
- Divide the mixture among ten 3-ounce popsicle molds. Tap the molds against the counter to remove air pockets and insert the sticks.
- Freeze for at least six hours or overnight.
- Run the outside of each mold under warm water for about 10 seconds before gently removing the popsicle.
Notes
- Use unsweetened coconut cream, not sweetened cream of coconut.
- Food-grade peppermint oil is highly concentrated. Add no more than one extra drop at a time when adjusting the flavor.
- Save the unused coconut water for smoothies, oatmeal, or chia pudding.
- Popsicle molds vary in size, so your final yield may be different.
- Store leftover date paste in a sealed container in the refrigerator for up to seven days.
- Estimated nutrition per popsicle based on a yield of ten: 250 calories, 21 grams carbohydrate, 18 grams fat, 4 grams fiber, 3 grams protein, and 15 grams total sugar. Exact values depend on the brands used.
