Keto Avocado Popsicles
Published July 4, 2020 • Updated February 25, 2026
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These keto avocado popsicles are the creamiest frozen treat I make, and you only need three ingredients to pull them off.
I know what you’re thinking. Avocado popsicles sound like frozen guacamole. I thought the same thing before I tested the first batch, and I was completely wrong. The avocado turns into this impossibly creamy base that you’d swear was made with heavy cream, and the vanilla pulls the whole thing into dessert territory.
The real discovery for me was the milk. I tested these with coconut milk, almond milk, and macadamia nut milk, and the difference was obvious. Coconut milk has its own flavor that fights the avocado, and almond milk was fine but thin. Macadamia nut milk just gets out of the way and lets the avocado do its thing. That’s why it’s my go-to for this recipe, but any unsweetened nut milk works if macadamia isn’t available.
One thing I wish I’d known from the start: a squeeze of lime juice keeps the color bright green. Without it, the avocado can oxidize and turn brownish in the freezer. It doesn’t affect the taste, but the color matters when you’re pulling these out for guests. Half a lime per batch is all you need.
These are the simplest keto frozen treats I make. Three ingredients plus vanilla, five minutes in the blender, then the freezer does the rest. I’ve served them at cookouts next to my coconut lime popsicles and strawberry lemonade popsicles, and people always grab the avocado ones first (once they get past the name).
If you want to go chocolate, blend in a tablespoon of unsweetened cocoa powder. I’ve also drizzled melted sugar-free chocolate over the top after they firm up, which is ridiculous. If you’re more of a fruit person, my strawberry sorbet is another no-churn frozen treat I love.
For storage, I pop them out of the molds once they’re solid and transfer to a freezer bag. They hold up for about 3 months without getting icy, which makes them great for batch prepping. When you’re ready to eat one, run the mold under warm water for 10-15 seconds and the popsicle slides right out.
If you don’t have popsicle molds, pour the mixture into small cups or silicone muffin molds and insert sticks after an hour (once the surface firms enough to hold them upright). Or skip the sticks entirely and serve it as a low carb frozen dessert in bowls. I’ve done both, and honestly the bowl version is just as good.
This is one of those recipes where the simplicity is the point. No cooking, no tempering, no waiting for things to cool. Blend, pour, freeze. If you like creamy desserts that don’t require an ice cream maker, my chocolate mousse is another favorite.
How to make these popsicles
I blend everything in my Vitamix, but any blender or food processor works. The key is blending long enough that there are zero chunks left. If you can still see green flecks in the mixture, keep going. I also tap each filled mold on the counter a few times to knock out air bubbles before freezing. Give them at least 6 hours, though I usually just leave them overnight. Under-freezing is the one thing that ruins the texture, so don’t rush it.
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Ingredients
2 avocados -
1/2 cup macadamia nut milk or nut milk of choice
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2-3 tablespoons powdered sugar free sweetener
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1 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why don't these taste like frozen guacamole?
I get this question every time someone sees the ingredient list. The vanilla extract is doing all the heavy lifting here. It completely shifts the avocado into dessert mode, and the powdered sweetener seals it. My reader Elaine said she expected frozen guacamole and ended up obsessed. I've never had anyone taste these and think 'savory.' The flavor reads as a rich, vanilla frozen treat.
How do I get the popsicles out of the molds easily?
I run the outside of the mold under warm water for 10-15 seconds. That's it. Don't twist or pull while they're stuck or you'll snap the stick. The warm water loosens the edges just enough that they slide right out. I learned this the hard way after breaking three sticks in my first batch.
Can I add chocolate to these?
I do this all the time. Blend in a tablespoon of unsweetened cocoa powder with everything else, and you get a rich chocolate version that reminds me of my chocolate avocado pudding but frozen. I've also dipped the finished pops in melted sugar-free chocolate chips for a shell coating. Both versions are great.
How do I prevent the avocado from turning brown?
Squeeze in half a lime before blending. The citric acid stops the oxidation that turns avocado brown in the freezer. I didn't do this with my first few batches and while the taste was fine, the color went murky. Half a lime per batch fixes it completely, and you won't taste the lime at all.
Can I make these without popsicle molds?
I've made them in silicone muffin molds, small paper cups, and even ice cube trays. Pour the blended mixture in, let it firm up for about an hour, then push sticks into the center. Or skip the sticks entirely and serve scoops in a bowl. I do the same thing with my banana pudding when I want something cold and creamy. My kids actually prefer the bowl version.
What's the best milk to use?
I've tested coconut milk, almond milk, and macadamia nut milk side by side. Macadamia nut milk is my pick because it has almost no flavor of its own. Coconut milk fights the avocado a little with its own sweetness, and almond milk works but makes the texture thinner. Any unsweetened nut milk will get the job done, though.
How long do these last in the freezer?
I've kept them for up to 3 months with no issues. The texture stays creamy and they don't get icy the way a lot of low carb popsicles do, probably because of the fat content in the avocado. I pop them out of the molds once they're solid and store them in a freezer bag so I can reuse the molds for my lemonade popsicles or whatever's next.
A satisfying frozen treat with a surprising ingredient – avocados! These keto avocado popsicles are creamy, mildly sweet and have a hint of vanilla flavor. They are great for summer or if you are having a fiesta and looking for a Mexican inspired dessert. The best part – they are so easy to make and only need three ingredients!
These sugar-free avocado pops are basically a frozen fat bomb because they are high in fat to keep you full and satisfied. And they are very low in carbs!
Another popsicle mold that I like is this 
Yes, avocados are totally keto friendly! They’re a fruit and probably the best fruit you can eat on the keto diet. Avocados are loaded with fat – one medium avocado has 22 grams of fat! So snacking on them will definitely keep you full and satisfied when you are eating low carb.
Avocados are low in carbohydrates as well. Although they do have a higher total carb count at 12.8 grams for a medium avocado, they contain a lot of fiber, so the net carbs come out to around 2.8 grams!
Another substitution you can make in this recipe is with the nut milk. My favorite nut milk is 
One way to change up this avocado pop recipe is to add slices of fruit or berries to the popsicle molds. I love the flavor combination of strawberries and avocado. Sliced up strawberries mixed with this creamy avocado mixture is delicious!
To make a strawberry avocado popsicle, add thinly sliced strawberries to your mold. If you have a flat popsicle mold, lay the strawberries down first then pour the avocado cream mixture into the mold. If you have a stand-up popsicle mold, pour in the avocado mixture first then stuff the sliced strawberries down into the mold. The mixture is thick and creamy so you don’t have to worry about your strawberries sinking to the bottom.
Other low carb berries will work in this sugar-free avocado popsicle recipe too. Try raspberries, blackberries or even some blueberries!
You could also add cocoa powder to make a chocolate avocado popsicle!
I almost didn't make these because frozen avocado sounded like a thing that shouldn't work, and I was convinced it was going to taste like cold guacamole (googled 'can you freeze avocado' like three times before committing). Had two that were about to turn so figured it was this or the trash. Used macadamia nut milk like the recipe says and the blender texture was shockingly smooth, nothing like I expected. Froze them overnight. Took one out yesterday evening and kept thinking it looked too good for only three ingredients. The creaminess is real, not a 'creamy for keto' asterisk situation, just actually creamy. Four months keto and this is the first frozen dessert I've had where I didn't feel like I was eating a compromise. Saving the other three for the rest of the week.
Squeezed half a lime in before freezing and they came out tasting like an actual paleta. Didn't expect that from three ingredients and a freezer.
Lime does that. I mention it in the FAQ for the color (stops the avocado from going murky in the freezer) but the paleta thing is honestly the better reason to add it.
Made these last weekend and my daughter, who won't touch avocado otherwise, asked if we could have them every night this week. Three ingredients and she has no idea what's in them.
February, 10pm, eating this under a blanket, zero regrets. Thought frozen desserts were done for me when I went keto. Then I blended two avocados with macadamia nut milk and here we are.
That's the right hour for these. Make a double batch, they hold up for months in the freezer without getting icy.
Made these last week for a snow day treat and my daughter, who is nine and extremely opinionated about anything that is not chocolate, pulled three out of the mold before they were fully frozen. She has been asking for them every day since. When I finally told her they were basically just blended avocado she went quiet for a full five seconds and then said 'so avocados are good now?' I have been on keto for over a year and have tried every frozen dessert workaround out there, and the texture here (from blending the macadamia nut milk into the avocado) is just genuinely creamy in a way that almond milk versions never managed. We are making a double batch this weekend and I am not telling her what is in them.
'So avocados are good now?' I can't get over that. Keep it secret.
Made these with full-fat coconut cream instead of macadamia nut milk (just used what I had), and the blender had it done in 30 seconds. Looked like something you'd pay $9 for at a nice dessert shop. Frozen overnight, the texture is denser and smoother than I expected from avocados alone. One thing: the coconut does compete with the vanilla, so heads up if you make the same swap. That's the only thing keeping me from five. Trying the original next batch to compare, but I'm not sure it can beat this.
The cream is why yours came out denser, more fat so it freezes thicker. Original will be lighter and the vanilla reads cleaner. Worth making both to compare.
Made a batch last week with coconut milk since I was out of macadamia nut milk, and they came out way icier than expected. Texture was fine after blending, so something changed in the freezer. Does the fat in macadamia nut milk actually matter that much, or is there a trick to get creamier popsicles no matter what milk you use?
Fat matters here. If it was carton coconut milk, that's your problem (it's mostly water). Full-fat canned is what I'd use if I didn't have macadamia nut milk. Way less icy.
Honestly I expected these to taste like frozen guacamole (I love avocado but was not convinced), and now I'm kind of obsessed. The vanilla does something to the creaminess that none of my coconut milk versions ever had.
The vanilla is doing a lot here. Coconut milk has its own flavor that fights the avocado a little, macadamia nut milk just gets out of the way. Glad you gave it a shot despite the guac fear.