Creamy Avocado Paleta Ice Pops
A creamy milk base becomes a smooth frozen dessert with healthy fats, while avocado pieces add a fresh contrast in texture. Lemon, vanilla, and cinnamon sharpen the flavor, and staged freezing helps the pops keep their shape.
Heat the milk (240 g) with stevia (95 g total; 50 g) and sea salt (1 g) over medium heat, stirring constantly until the stevia dissolves, then heat for 5 more minutes.
Pour the base into a bowl, add cream 35% fat (180 g), stevia (24 g), lemon (10 g total; 5 g), and vanilla (1 g). Mix until smooth and chill in the refrigerator for 15 minutes.
Fill the molds with the creamy mixture to about 2.5 cm and freeze for 30 minutes.
Cut the avocado (110 g) into cubes for 5 minutes. At the same time, heat the water (60 g), stevia (21 g), lemon (5 g), and cinnamon (1 g) over medium heat for 5 minutes until evenly sweet. Remove from the heat, add the avocado, and let it stand for 15 minutes.
Distribute the avocado pieces among the molds, cover with the remaining cream, close the lids, and insert the sticks.
Freeze the ice pops for at least 4 hours until fully set.
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