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Avocado & Mint Chocolate Chip Ice Lollies

Avocado & Mint Chocolate Chip Ice Lollies

Prep Time 10 mins
Servings 6 Ice Pops


  • 1/2 avocado, peeled + stone removed
  • 200 ml (6.8 fl.oz) full-fat tinned coconut milk
  • 250 ml (8.5 fl.oz) oat milk, (1 cup)
  • 2 tbsp maple syrup
  • 1 tsp peppermint extract
  • 100 g (3.5 oz) vegan chocolate chips


  • Add the avocado, coconut milk, oat milk, maple 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.