In the Kitchen: Creamy Green Tea Avocado Popsicles

Rich vanilla bean ice-cream made with cream and sugar; sensual coconut ice-cream made with coconut flesh and coconut cream; creamy avocado popsicles made with avocado and matcha green tea…  All equally as delectable but only the latter has skin rejuvenating and energy enhancing properties.

Avocados contain a mono-saturated fat that can enter the mitochondria (the energy producing part of the cell) and protect it from free radical damage.  This keeps the cells youthful and vibrant. Interestingly, most antioxidants can not enter the mitochondria, so avocados have a unique anti-aging ability. Avocados are also abundant in Vitamin E. Vitamin E helps keep the cell membranes fluid producing a lustrous and fresh glow.

These popsicles are dairy and almost sugar free.  Just 2 tablespoons of coconut crystals which have a very low glycemic index.  The crystals add a hint of sweetness and depth to the popsicle. Matcha green tea has 10 x more antioxidants than regular green tea.  You can buy sachets from Republic of Tea and use the contents from one of the tea bags.  If you don’t like green tea, this ingredient is optional. Green tea is one of my favorite ice-creams.

It was second time lucky with these popsicles.  I first tried to make them with just coconut water and avocado. I had hoped that the coconut water would have been sweet enough to convert the avocado to an icey-dessert.  It was not, and the coconut water crystalized making it more slushy than creamy. Take two – this time I substituted the coconut water for coconut cream, added the coconut crystals and layered in the matcha powder and vanilla bean.

It worked!  I have a Zuko popsicle maker, which converts the ingredients to a popsicle in 7 minutes but I can never get the popsicles out of the machine!  Grr.  Instead, use small glasses, pour in the mixture, add a skewer or straw and freeze for 5 hours. Make them at lunch and they’ll be ready for an early evening treat!

Photo Credit:


  • 1 ripe avocado
  • 2 tbl coconut crystals
  • 1/4 can coconut milk
  • 1/4 tsp ground vanilla bean
  • 2 tbl matcha powder


Cut the avocados in half lengthwise. Remove the pit and scoop the flesh into a blender.  Add all other ingredients. Blend for 30 seconds.

Pour mixture into popsicle moulds and freeze for five hours.

If you don’t have popsicle moulds, you can pour the mixture between four glasses and place a popsicle stick or a solid straw in the center.