Chocolate & avocado dairy free ice lollies

Chocolate & avocado dairy free ice lollies

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Free from dairy, eggs, soy, wheat | gluten free | vegan

Great for baby-led weaning, toddlers & older kids

These dairy-free chocolate and avocado ice lollies are one of my favourite quick puddings, and they make an excellent snack for a hot day or to sooth a sore throat. It’s so nice to be able to give my kids a chocolate ice lolly, as I initially imagined that this was the kind of thing they would have to miss out on, being dairy free. These are full of goodness as well, with lots of healthy fats from the avocado and a calcium boost from the almond milk (use unsweetened and calcium enriched). I’m also led to believe you can feel good about the chocolate aspect, as I keep reading that pure cacao has lots of health benefits, and I’m choosing to believe it! Just be aware that it is not the same thing as cocoa powder, which is more likely to have sneaky added extras like added sugar and milk or soy powder in there – always check.

Ice lolly sticks and moulds are pretty widely available, there’s a huge range on amazon or Ikea.

For babies: My kids were able to keep hold of an ice lolly from about 18 months and are now pros at catching all the drips. Beware that this can be a messy affair! Younger kiddos will certainly need a helping hand, but there’s no reason they can’t have these – just cut the maple syrup right down, or leave out completely.

Ingredients and method:

Enough for 4 lollies; any leftovers can be served as chocolate mousse!

  • 1 ripe banana
  • 1 ripe avocado
  • 8 tablespoons unsweetened almond milk, or plant based milk of your choice
  • 2 heaped tablespoons pure cacao powder (always check ingredients)
  • Up to 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Roughly chop the banana and avocado flesh and add them to the bowl of a food processor. Mash slightly using a fork. Then, simply add all the other ingredients to the food processor and blend until smooth.

Share the mixture between 4 lolly moulds, giving them a gentle tap on the work surface to get rid of any air bubbles. Freeze for at least 4 hours but ideally overnight.

When serving, you can briefly run the bottom of the lolly under hot water to easily remove from the mould.

If you like this recipe you might also like:

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