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I made this avocado popsicle in a Tovolo mold. It’s pretty good. In fact, it’s one of my favorite flavors. The first taste is a little jolting — it tastes like a melty avocado, but sweet. That doesn’t seem right. It’s not what I expect in a popsicle. But after that it’s just smooth and delicious.

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I made a few little avocado pops with this Zoku Mini Pop Mold, but they didn’t taste the same. Each mini pop is one ounce, and ends up being about the size of a cake pop. I realized after trying the same popsicle in two different shapes that traditional popsicle molds are tongue shaped, and they give you the best taste bud contact. Somehow when they are cake pop shaped, avocado popsicles taste a lot more like avocados and a lot less sweet and creamy — at least to me. For plain old strawberry popsicles, though, these were great.

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We found a Zoku Single Quick Pop Maker on sale at our local Sur la Table, and made apricot-chamomile ice pops (also from Paletas) in it and then in the Tovolo molds, too.

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The liquid was still a little warm when I poured it in the Zoku quick pop maker, but it froze in fifteen minutes or so, and the texture was perfect. The same recipe frozen overnight in the Tovolo molds came out grainy, with big flat crystals.

I started out freezing my popsicles in uncovered drinking glasses. The Sur La Table employee who sold us the Zoku quick pop maker told us that when freezing popsicles the traditional way — overnight in the freezer — covering them could give them a better consistency. I haven’t noticed a difference since I started using the molds that come with lids. Both the Tovolo molds and Zoku  mini pop molds cover the popsicles, and I still got one set of popsicles coming out grainy; other batches were great. The drinking glass popsicles were great, too. I wonder if freezing time and sugar levels have more to do with how they turn out.

Clearly I have a lot more learning and experimenting to do.