One soft avocado

One soft avocado, sitting on its own, smooth green flesh, heart of stone; its friend already eaten, leaving it all alone.

I only needed one, but apparently avocadoes come in twos these days; they need a buddy to hold their hand on their big adventure into the outside world, beyond the doors of the supermarket and into someone’s home. Now I could have just eaten the avocado straight up, with a little salt, but that seemed an inauspicious end for such a noble fruit. Instead I wondered how to best make use of the rich, creamy fattiness of the fruit and settled on ice lollies. Most recipes I saw online for avocado ice cream or “pops” included copious amounts of either water and sugar, or cream, which both seemed rather odd to me since a sickly sweet avocado-flavoured anything does not appeal, at least not to my mind, though perhaps my tastebuds would beg to differ, and the avocado is so lovely and creamy as is, that it doesn’t need cream or lots of liquid to thin it out. So I added just a hint of sweetness, a hint of sour, and a hint of salt to make a subtle lolly that’s creamy without the cream and the most beautiful shade of green.

Avocado ice lollies

Ingredients
1 soft avocado, stoned and cut roughly into chunks
Juice of half a lemon
1 tablespoon honey
5 tablespoons milk
1/4 teaspoon flaky sea salt

Method
1. Place all the ingredients into a blender and blend for 1-2 minutes, or until smooth. You may need to add a little more milk to get a completely smooth texture. Pour or spoon into ice lolly moulds and place in the freezer for at least 4 hours.

Makes 2 large ice lollies.