When we were kids, my mom used to often make these avocado popsicles at the peak of the avocado/summer season. To be honest, I wasn’t a huge fan of them then. I always thought they were a “nutritious” and “green” alternative to my childhood preference for a Magnolia Drumstick (that used to leak at the tip of the cone) or even an orange twin popsie purchased from the roving vendors in the neighborhood. But oddly, given a lack of alternatives, I actually eventually learned to enjoy these treats, and as an adult, the mixture of milk, avocado and sugar is something I associate with pleasant times. I am not sure if any other country enjoys avocados this way (anyone familiar with South America and avocado usage?) but the local version had any number of variations along with the avocados… some canned evaporated milk, fresh milk, or cream and either sugar or condensed milk for sweetness. I was planning to make a salad the other evening but when I opened up 3 avocados, they weren’t great looking, so I salvaged the good parts, threw them into a blender with some fresh milk/cream and several tablespoons of sugar and put them in popsicle molds in the freezer overnight. Yum.