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Avocado Fudgesicles are cold and creamy, without using dairy. They’re the perfect summer treat, and you can whip them up in just minutes!
Why You’ll Love Them
- They’re dairy-free. If you need to cut back on dairy, this is a great way to satisfy your sweet tooth, without real ice cream.
- Naturally sweet. These healthy fudgesicles are sweetened with maple syrup, so they don’t require any refined sugar.
- No coconut milk! I know a lot of dairy-free recipes call for coconut milk to achieve a creamy texture, but avocado provides a similar creaminess without the extra coconut flavor.
- They’re easy to prepare. Just add the ingredients to a blender, blend until smooth, and pour into an ice pop mold to freeze until firm.
- Allergy friendly. If you or a family member follows a special diet, these fudgesicles are vegan, paleo, gluten-free, and nut-free.
Plus, they taste amazing! My kids had a lot of patience while I took these photos, because they couldn’t wait to eat one.
How to Make Them
- Blend. Add the 5 ingredients to a blender, and blend until you have a chocolate pudding consistency. Adjust any flavors to taste, adding more cacao powder or maple syrup, as you like. (Avocado flavor will vary each time, so sometimes you need to make tweaks to hide a particularly strong flavored avocado.)
- Pour. Add the mixture into popsicle molds.
- Freeze. Place the popsicle mold in the freezer to set until firm, about 6 to 8 hours.
- Enjoy! Submerge the bottom of the popsicle mold in warm water for 20 to 30 seconds to remove the fudgesicles from the ice pop mold, and enjoy right away!
You’re basically making a more watered-down version of chocolate avocado pudding with this recipe, and freezing it. It’s a great way to preserve any avocado that you need to use up. You add more water to this recipe, to achieve a similar texture to store-bought Fudgesicles. (If the pudding is too thick, the frozen popsicles get a little messier.)
Speaking of, I bet frozen avocado would work in this recipe, too. It will probably even speed the freezing time, since the avocado will already be cold.
Flavor Variations
Want to change up the flavor? Try these additions.
- Peanut butter. Peanut butter + chocolate is the perfect match if you ask me. Try adding 2 to 4 tablespoons, and taste the mixture as you go.
- Frozen cherries. If you’ve tried my Cherry Chocolate Pudding, you know that cherries totally hide the avocado flavor. Add in 1/2 cup + 1/4 teaspoon of almond extract for a delicious alternative.
- Coffee. You can use brewed coffee instead of the water in this recipe to make a mocha-flavored fudgesicle. Or try adding a couple of teaspoons of instant coffee, if you prefer. Be sure to adjust the sweetness to taste, to account for the bitterness of the coffee.
The sky is the limit! I’d love to hear about any other flavor combinations that you try with this recipe.
More Avocado Recipes
Have more avocado to use up? Try one of these!
- Mint Chocolate Avocado Ice Cream
- Avocado Brownies
- Cherry Chocolate Avocado Pudding
- Easy Avocado Toast
- Avocado Deviled Eggs
- Chocolate Avocado Pudding
- Avocado Pesto Pasta
- Creamy Avocado Cilantro Dressing
- Avocado Caesar Salad
- Chocolate Avocado Smoothie
- Dark Chocolate Avocado Truffles
Ingredients
- 1 large avocado (8 oz; about 3/4 cup mashed)
- 1/2 cup cacao powder (39 grams)
- 1/2 cup maple syrup (157 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1 1/2 cups water
Instructions
- Add the avocado, cacao powder, maple syrup, vanilla, and water to a blender. Blend until smooth and creamy, then adjust any flavoring to taste. You can add more cacao powder for a darker chocolate flavor, or more maple syrup for a sweeter flavor.
- Pour the mixture into an ice pop mold. The number of pops will vary based on the size of your mold and the size of your avocado. I usually get 8 to 9 pops from this mixture.
- Freeze until the fudgesicles are solid, about 6 to 8 hours. Submerge the popsicle mold in warm water for 20 to 30 seconds to help the pops release from the mold. Serve frozen right away, for the best texture. These ice pops should store well in the mold, or in an airtight container in the freezer, for up to 2 months.
Notes
Nutrition
Reader Feedback: What’s your favorite way to use avocado?
Hello Megan
Am loving these avocado recipes!!!!!!Wonderful and to the point, tHANKS!!!!!!!!!
This were pretty good. My 10 year old daughter and i made them and she ate them.
Hi Megan! I want to make these but was wondering if I could substitute some of the maple syrup with stevia? Was thinking of doing 1 tbsp maple syrup and sweeten to taste with stevia. Thoughts? Thanks!
hi! i used one banana instead of one avocado. it didnt produce much, i added one more banana and another 1/2 cup water, it still only produced four popsicles.
Any ideas?
Hi Megan, these are good ! It only made three for me though. I love Diana’s Banana babies but they are expensive. This is a great healthy alternative. I’ll try the peanut butter ones next !
I finally made these and they were a hit with all three of my boys! I told them I wouldn’t tell them the ingredients until they tasted them first. My oldest said, “Mom, we love zucchini bread, so I think we can handle it. Tell us!” He doesn’t like avocado normally, but he (and the rest of us, too) loved it!
My molds might be smaller or my avocado bigger because I got 6 popsicles.
Thanks for another great recipe! I’ve loved every recipe I’ve made from you!
Hey Megan,
Your site is awesome. I’m loving all these healthy recipes.
Question-could I add peanut butter to these for a chocolate peanut butter taste?
Thank you!
Sure!
Wow, these are so yummy! The recipe as written tastes like nice dark chocolate pudding – amazing.
On my second batch I was tweaking to taste and they ended up tasting exactly like chocolate ice cream!! I used unsweetened vanilla almond milk for the liquid, reduced the cocoa slightly, and added a bit of honey for extra sweetness. You can taste the avocado very slightly in the mix, but not at all once it’s frozen. Thanks for a great recipe – I can’t stop eating them!!:)