I don’t know about you, but I cannot believe I’m living in England right now!
I honestly can never remember such a beautiful, sunny summer – every morning I’ve woken to clear blue skies, not a cloud in sight, with the birds chirping sweetly in the garden.
As well as the weather, it feels like living in a different country. There’s just the most amazing air of positivity when it’s sunny. Everyone is smiling, people are wearing their brightest, happiest clothes, and the quality of life is just that bit better.
Anyway, if this month hasn’t been ice cream season, then I don’t know when will be! So…let me introduce you to my latest Vita Coco recipe collaboration: these Key Lime Avocado Popsicles With Dark Chocolate.
Light, refreshing and super creamy, these zesty ice creams are made for a scorching hot day.
The rich avocados make the perfect replacement for cream or even cashews (hurrah – these are nut free!) in ice creams, and add a tonne of healthy fats which will help to give your skin, hair and hormones some TLC.
They also make these summery popsicles dairy-free, vegan gluten-free, and perfect for little ones – these are already tried, tested and loved by my boys!
One of my favourite additions to lime, or any citrus, is dark chocolate (you know me!), so I also enrobed these beauties with some chocolate. The chopped hazelnuts were added for some texture, but you can leave these off if you do want to keep it nut-free!
Or, you could go one step further and coat the whole thing in chocolate. Because, why not…?
If you feel like making a lemon ice cream, then don’t forget to check out my Blueberry Lemon Ice Creams!
Enjoy your summer sun!
Avocado Key Lime Popsicles With Dark Chocolate
- Makes 6 lollies / popsicles –
- 2 ripe avocados, pitted
- 4 tbsp coconut cream
- 8-12 tbsp Vita Coco coconut milk
- Juice 2-3 limes (to taste)
- Zest one lime
- 3 tbsp maple syrup or sweetener of choice
- 1 tsp vanilla paste
- Drop lime extract (optional)
- 1 tsp agar agar powder (optional, but helps create a creamier texture)
- To decorate –
- 80g dark chocolate
- 1 tbsp Vita Coco coconut oil
- 2 tbsp chopped hazelnuts
If using the agar agar, place 8 tbsp of coconut milk in a saucepan and heat until warm. Add the agar agar and whisk. Bring to the boil, then reduce the heat and simmer for a few minutes. Remove from the heat and allow to cool.
Place all ingredients into a blender and blitz until completely smooth, adding a splash of coconut milk if needed. Taste and adjust lime as desired – I like to add more! Pour into ice cream moulds and allow to set overnight.
Remove from the moulds, then melt your chocolate in a bain marie with the coconut oil. Stir smooth, then dunk each ice cream into the melted chocolate. Quickly sprinkle over the chopped hazelnuts, then lie on baking paper to firm up for around one minute. Eat immediately or place back in the freezer until ready to enjoy.