Chocolate and avocado ice lollies (dairy free)
These dairy-free chocolate and avocado ice lollies are one of my favourite quick puddings. They make an excellent snack for a hot day. But don’t just save them for the heat waves! They are also great for soothing sore throats or painful teething gums.
Equipment
- Food processor or stick blender
- A set of Ice lolly moulds
Ingredients
- 1 ripe banana
- 1 ripe avocado
- 8 tbsp plant based milk of your choice (unsweetened and calcium fortified)
- 2 heaped tbsp pure cacao powder
- Up to 2 tbsp maple syrup (leave this out for babies)
- 1 tsp lemon juice
Instructions
- Peel and roughly chop the banana and add to the bowl of a food processor.
- Scoop out the avocado flesh (discarding the stone and skin) and add this to the food processor.
- Then, simply add all the other ingredients to the food processor and blend until smooth.
- Share the mixture between 5 lolly moulds, giving them a gentle tap on the work surface to get rid of any air bubbles. Any leftovers can be served as chocolate mousse!
- 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.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.
- You can use a stick blender if you don't have a food processor.
- The maple syrup can be left out entirely for younger babies.