Fany Gerson’s Avocado Paletas

The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy. For another layer of indulgence, dip it in some melted bittersweet chocolate.

1 cup water
1/2 cup sugar
2 small ripe avocados
Pinch of salt
2 tablespoons freshly squeezed lime juice

Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.

Cut the avocados in half lengthwise. Remove the pit and scoop the fl esh into a blender, along with the cooled syrup and salt. Blend until smooth, scraping the sides as needed. Add the lime juice and blend just until combined.

If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours. If using an instant ice pop maker, follow the manufacturer’s instructions. Yield: Makes 8 to 10.

Fany Gerson’s Avocado Paletas

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