Food / 14.06.2016

Honestly Healthy’s Avocado Pops

By Chantelle Pattemore
Ditch the '99 cones and pick up one of these avocado pops instead

HONESTLY HEALTHY IN A HURRY by Natasha Corrett. Hodder & Stoughton Publishers 2016.

The perfect antidote for a healthy frozen summer sweet treat, Honestly Healthy’s Natasha Corrett has hit the spot with these beautiful avocado pops. ‘I used to love those Mini Milk ice lollies when I was younger and thought it would be fun to create a healthier, dairy-free option that kids [and adults!] are going to love,’ she says.

Read: more deliciously dairy free ice cream recipes

If you’re short on time, this is an ideal recipe for you, too. ‘These pops are probably one of the quickest ice-creams you can make – it’s just a case of blend and freeze,’ Corrett states. ‘I love that we’ve got some nutrition via the avocado in there, too. If you don’t have ice-lolly moulds, just freeze the mixture in a lidded plastic container and serve as ice-cream.’

Makes 4 pops


2 ripe avocados, peeled and stones removed
Juice of ½ lemon
60ml agave syrup
60g coconut oil, melted
¼ tsp vanilla extract
1 tbsp cashew butter or other nut butter
125ml almond milk
Chopped pistachios, for dipping

For the white chocolate topping (optional):

60g raw cacao butter
90g coconut cream (or the creamy top of a tin of coconut milk)
30g agave syrup

1 Put all of the ingredients (apart from the pistachios) for the avocado pops into a high-speed blender and blitz until velvety smooth.
2 Transfer to ice-lolly moulds and freeze for 2-3 hours until fully set.
3 If you want to add the white chocolate topping to the ice pops, blitz all the ingredients for it in your blender.
4 Spoon over the lollies and dip them into the chopped nuts. Eat right away, or return to the freezer to set and enjoy later (you’ll need to try and stand them up if you do this!).


© Natasha Corrett. Recipe from Honestly Healthy In A Hurry (Hodder & Stoughton, £25).

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