The avocado I used was of the “Hass” type and weighed 120 grams exactly (without the pit)

Pour the Greek yogurt into a blender.

Cut the avocado flesh all around until you feel the pit in the center; then, twist the two halves in opposite directions; this way, the avocado will split perfectly into two equal parts.

Using a spoon, scoop out all the flesh and add it to the yogurt.

Add the sugar (you can flavor it with orange peel, lemon, vanilla, etc.) and blend until smooth and thick.

Using a pastry bag (which will help a lot at this stage), fill the popsicle molds to the brim.

Gently tap the molds on the table to settle the contents and eliminate air bubbles and voids.

Transfer the molds to the freezer and leave them for about an hour and a half.

After this time, insert a stick into each individual mold (if you did it earlier, while the mixture is still soft, the sticks would sink) and let it freeze for another half hour or an hour (depending on the freezer).

The ice cream is ready to be enjoyed, but if we want to make it a special dessert, perfect for important occasions, we can glaze them with delicious dark chocolate that is not too sweet, to avoid ending up with a coating sweeter than the inside.

Glazing the popsicles

Get a narrow and tall pot about the height of the popsicles, to dip and glaze them more easily.

Prepare a tray covered with parchment paper and put it in the freezer (we will place the glazed popsicles on it).

Break the chocolate into pieces and put only half in the pot.

Place the pot on a pan slightly larger than the pot with the chocolate; this way, the pot with the chocolate will not touch the boiling water below, nor is there a risk that any water splashes will end up in the chocolate.

At low flame let the chocolate melt completely. At this point, add the rest of the broken chocolate and let it melt too, stirring often.

In the meantime, take out the molds with the avocado and yogurt popsicles and remove them gently (try not to do it too far in advance to avoid them melting).

As soon as the chocolate is completely melted, remove the pot from the heat below and continue stirring it for a few more moments.

Now we are ready to glaze the popsicles.

Take the tray with the parchment paper out of the freezer.

Remove the popsicles, one by one, from the individual molds, dip them in the chocolate, let the excess drip off, and place them immediately on the parchment paper.

Continue until all the popsicles are coated.

At the end of this operation, put them back in the freezer for about half an hour.

The popsicles are ready.

Bon appetit