The avocado I used was of the “Hass” type and weighed exactly 4.2 oz (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 teaspoon, scoop out all the flesh and add it to the yogurt.

Add the sugar (you can flavor with orange zest, lemon, vanilla, etc.) and blend until you get a smooth and dense mixture.

Using a pastry bag (this will help a lot at this stage) fill the ice cream molds to the brim.

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

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

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

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

Glazing the ice creams

Get a tall and narrow saucepan approximately as tall as the ice creams, to dip and glaze them more easily.

Prepare a tray lined with parchment paper and put it in the freezer (we’ll place the glazed ice creams on it).

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

Place the saucepan over a pot slightly larger than the saucepan with the chocolate; this way the saucepan with the chocolate won’t touch the boiling water underneath, nor will there be a risk of any water splashes getting into the chocolate.

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

Meanwhile, take out the molds with the avocado and yogurt ice creams and carefully remove them (try not to do it too early to avoid them melting).

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

Now we’re ready to glaze the ice creams.

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

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

Continue until all the ice creams are covered.

After this operation, put them back in the freezer for about half an hour.

The ice creams are ready.

Bon appetit