- For this recipe you’ll need an ice lolly mould for 6 lollies, as well as 6 ice lolly sticks.
Avocado & Mint Chocolate Chip Ice Lollies
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| Servings: 6 Ice Pops |
Ice Pops
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Ingredients
- 1/2 avocado (peeled and core removed)
- 200 ml full fat coconut milk (from a can)
- 250 ml oat milk
- 2 tbsp agave syrup
- 1 tsp peppermint extract
- 100 g vegan chocolate chips
Ingredients
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Rate this recipe!
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Instructions
- Add the avocado, coconut milk, oat milk, agave syrup and peppermint extract to a blender or food processor and blend until smooth.
- Transfer the liquid to a measuring jug with a lip and stir in the chocolate chips.
- Carefully pour the liquid into the ice lolly moulds, using a spoon to push in some chocolate chips as you go. Then push a lolly stick halfway down into the middle of each mould.
- Transfer the lolly mould to a freezer and leave overnight.
- To serve, remove the lolly mould from the freezer and leave on a worktop for 5 - 10 minutes, or run the mould under warm water until you can pull the lollies out.