This year will be my first summer in Texas. I’ve always heard it gets unbearably hot, but figured it couldn’t be that bad since so many people still live here! Well, its only mid May and the temperatures are already exceeding the hottest summer days in Ottawa. I’m starting to get a little nervous. When it gets this hot out, all I want to eat are frozen treats. Ice cream, popsicles, smoothies, even frozen fruit… you name it, I want it!
My mind was blown when I finally discovered frozen banana ice cream. In two days I’ve already eaten through two batches of vegan cake batter ice cream. Completely out of bananas, I was on a frozen treat rampage looking for a fruit or vegetable that I could freeze. When I raided my produce drawer, I began to get discouraged. Then I looked over at Greg, the avocado loving Californian, who was about to make a sandwich.
That’s when it hit me, avocados! I grabbed the avocado out of his hands (something you never want to do to a Californian, they get cranky), and threw it in the food processor. I added some coconut milk, vanilla, agave nectar and matcha powder and pulsed it until a smooth pudding formed.
I was unsure if it would react the same way as bananas, so I put half in a container in the freezer as an experiment and divided the rest between two glasses. I’ve been on the hunt for popsicle moulds to no avail. I had no idea they were so hard to find! I’ve seen many popsicle machines, but I wasn’t about to waste money on a useless gadget. So I used glasses from my cupboard instead, which worked just as well.
I also didn’t have popsicle sticks so I hunted through the kitchen to find something equivalent. I had a choice between wooden BBQ skewers or paper straws. For aesthetic purposes I went with the straws. Popsicle sticks would be more ideal, but you gotta work with what you have.
After everything froze, I took the popsicles and the container out of the freezer. The mixture in the container was rock solid, so I discovered avocados do not work the same way as bananas. Live and learn.
The popsicles on the other hand were fantastic! The avocados and coconut milk made them so creamy and I loved the added flavor of green tea that the matcha powder provided. These popsicles are vegan, gluten free, and contain no refined sugar. That’s a lot more than what most store bought popsicles can say!
Is the heat making you crave frozen treats, or are you still dreaming of summer?
Creamy Green Tea Avocado Popsicles
- 3 avocados
- 1 14 oz. can coconut milk
- 1 tsp. pure vanilla extract
- 2 tbsp. matcha powder
- 2 tbsp. agave nectar
In a food processor, pulse avocados and coconut milk until smooth.
Add vanilla extract, matcha powder, and agave and pulse until combined.
Divide mixture between four popsicle moulds and place in the freezer until frozen.
Serve frozen, on a bed of ice to stay cold.
*Note: If you don’t have popsicle moulds, you can pour the mixture between four glasses and place a popsicle stick or a solid straw in the center.
Yield 4 popsicles