Well, summer is over and avocados will soon be hard to come by, at least at a decent price.  Or maybe you’re just like me and your eyes grow wide at the sight of them and just get too many to eat before they go bad.

What to do? What to do?

Don’t worry dear, I’m here to help!

First, gather up your extra avocados.

Cut them in half. Be sure to work quickly, you don’t want to the avocado to get discolored. Chop them up, scoop them out, whatever works

Pop all chunks into the blender or food processor.  It doesn’t need to be pretty you’re about to pulverize it anyway…

I hit liquefy and 20 seconds later I’m left with this slightly chunky mess. Your results might be creamier or chunkier than mine, this is totally dependent on the ripeness of the avocados you use. Personally, I think you should use very ripe ones to really end up with a great result, but use what is available to you.

One of my avocados wasn’t as ripe as it probably should have been, so I added some water to it.  I filled up the measuring cup with one cup of water and slowly poured some in as it was working.  Don’t add too much or it will start to separate.  It could be anything from one tablespoon to loosen it up to 1/3 of a cup.

It should look something like this.  Pureered, bright green goodness.

Then grab an empty ice tray and a tablespoon measure and go to town filling up each section with a tablespoon of the avocado puree.

After you’ve used all your pureer, cover with plastic wrap (don’t skip this unless you want ice crystals, plus it’ll make your life easier).

Pop this in the freezer and let them harden fully.  I usually just leave them in there overnight but I think ~2 hours should be enough to get them hard enough, if not sooner.

Run hot water over the ice tray so the cubes will pop out.  Here comes in the plastic wrap that will catch any that try to escape down your drain.

You’ll end up with a lovely pile of avocado goodness.   Pop them in a freezer bag and you’ll have them ready for when the craving strikes.

When you’re ready to use them, just let them thaw in the fridge with some lemon or lime juice sprinkled over the top to prevent discoloration.  If you have a microwave, you can do so on a defrost setting for 20 seconds.

This works great as a sandwich spread, salad topping, to make guacomole, or in your favorite way.  If you’re a mommy this can be a great homemade baby food full of great nutrients and healthy fats to go along with your pureed fruits and veggies.

Not too shabby? Portion-controlled avocado works for me