Avocado Milk Ice Pops
Ingredients
- 400 grams avocado flesh
- 500 ml UHT milk
- 120 grams granulated sugar
- 1/2 teaspoon salt
- 20 grams cornstarch
- 50 ml water
Preparation
Mix the UHT milk, granulated sugar, and salt together until well combined, then boil over low heat while stirring continuously until it becomes foamy.
Add the cornstarch dissolved in 50 ml of water and stir until the mixture thickens, then turn off the heat and allow the steam to dissipate.
Add the avocado flesh, with part mashed with a fork and the other part blended until smooth, and mix everything together with the milk mixture.
Pour the mixture into ice lolly molds.
Place in the freezer until completely frozen.
Serve the frozen treats.
Tips
Use only the avocado flesh and do not include the seed or skin.
Do not boil the avocado as it will become bitter.
You can substitute the milk with coconut milk or add condensed milk to adjust to your taste.
The cornstarch helps to make the ice smooth and prevents it from becoming hard and crystalline like ice cubes.
This recipe yields approximately 18 ice mambo pops using standard lolly molds.
