Let Me Tell You a Story (Before the Brain Freeze)
I have this funny habit of always making something cold the very day it starts feeling like summer—never mind if it’s not actually that warm yet outside. Last spring, in my typical style, I decided to whip up a batch of Strawberry Frozen Yogurt Ice Pops (yeah, the name’s a mouthful, but trust me, they go down easy). I remember my nephew trying to sneak one out of the freezer early, only to declare it “just super cold yogurt!” and then vanish with a grin. Now, every heatwave, these are the first thing folks ask for. And honestly, I don’t blame them!
Why I Keep Making These (And Why You Might, Too)
I make these pops whenever strawberries are kicking about in my fridge (or, let’s be honest, when they’re on sale and about to tip over into mush). My family goes nuts for the creamy-tangy thing they have going on—and the fact that you just blend and freeze makes them almost too easy. Plus, there’s something kind of satisfying about eating dessert on a stick; it reminds me of childhood summers chasing the ice cream van, minus the extortionate prices. Oh, and if you’ve ever lost patience prying a stubborn pop out of its mold, you’re not alone, friend. Spoon, cup, whatever—just get it out!
What You’ll Need (And What I Sometimes Swap In)
- 1 cup vanilla Greek Yogurt (I used to swear by the thick kind—now, any store-brand works just fine. Sometimes I reach for plain and just add a smidge more honey…)
- 3/4 cup fresh strawberries (I’ve thrown in frozen when I forgot to buy fresh. A handful more or less—who’s counting?)
- 1 tablespoon honey (use maple syrup if that’s what you’ve got handy, or even agave. But honey just works.)
- 1 teaspoon vanilla extract (My grandmother insisted on the real stuff—honestly, the fake stuff does the trick in a pinch.)
How I Throw These Together (No Sweat—Well, Maybe A Little)
- Grab your blender (or stubbornly use a food processor, like I sometimes do). Toss in all your ingredients: yogurt, strawberries, honey, vanilla. Get everything in—don’t overthink placement or layering. Blend until smooth—don’t worry if you spot a pink swirl or a chunky bit or two; that’s character. Honestly, this is where I always taste it with my finger and adjust sweetness on the fly (oops).
- Pour that pretty, creamy mixture into your ice pop molds. (Or paper cups with wooden sticks jammed in—if you don’t have fancy molds, neither do I half the time). Now, shuffle them into the freezer. You want to let them freeze hard, which usually means leaving them alone for several hours—but overnight is truly best. Trust me, I once tried to eat one after just two hours and it was more slush than pop. Patience is a virtue… apparently.
Notes – My Kitchen Adventures (and Misadventures)
- If your strawberries are super tart, maybe toss in a little extra honey—unless you like your pops with a zing (I do, but the kids… not so much)
- Don’t worry if the mixture looks a little runny before freezing—it always sets up firmer than you think once it freezes.
- If you get stuck pops, just run the mold under warm tap water for a few seconds. Not boiling—voice of experience!
Variations I’ve Actually Tried (And a Fail or Two)
- Swap half the strawberries for blueberries—surprisingly good, but less pretty.
- A splash of lemon juice adds some brightness (I liked this, my husband didn’t notice…)
- I once chucked in chocolate chips, which looked festive but made biting a pop like playing dental roulette. Wouldn’t recommend!
Do You Really Need Special Equipment?
I use those reusable ice pop molds when I can find all the pieces (somehow the sticks always vanish). If you don’t have them, honestly, paper cups with little spoons or even chopsticks as handles actually work. Lived experience! Also, a half-decent blender or food processor, but if all else fails old-fashioned mashing and vigorous stirring has saved me a few times.
How Long Will These Last? (If at all)
Technically, you can keep these in the freezer a couple of weeks if you wrap them up—but I’ve never once had a batch last more than a day in my fridge. Maybe two if I hide the pops at the back. They sometimes get a tad icy after a week, so just eat them quick (like you needed an excuse, right?).
Serving Them Up (The Only Rule: Eat Before They Melt!)
Sometimes we’ll pull out a platter and stick all the pops upright in crushed ice (fancy, I know). My personal favorite is to eat one sitting on the stoop in my pajamas—who says dessert has to happen at dinner?
Little Pro Tips—Learned the Hard Way
- Don’t try to unmold until they’re really frozen solid. I hurried once and only got goop. Lesson learned—let your pops rest, like tired hikers.
- If you want extra-smooth pops, blend longer. I’m impatient, so mine always have a few strawberry flecks. I think it gives personality. But if you disagree, just blitz away.
Some Real Questions I’ve Heard
- Can I use non-dairy yogurt? For sure! Coconut yogurt gives a nice twist—sometimes a bit softer, but definitely tasty (just don’t expect them to set exactly the same, and that’s alright)
- What if my strawberries aren’t sweet? I usually add a bigger squeeze of honey, or—if I’m scrambling—just sprinkle a bit of sugar right in. No one’s checking.
- Can I double the recipe? Absolutely. When my neighbor’s kids come over, I always double (and sometimes even triple). Just blend in batches if your blender starts making cranky noises.
- Do they taste more like yogurt or fruit? Kind of both! Some days more tang, some days more sweet. I tend to think they’re better the next day, but that might just be wishful thinking since they rarely last that long.
And that’s it—from one distracted, pop-obsessed home cook to another. Give these Strawberry Frozen Yogurt Ice Pops a whirl, and let me know: do you manage to save any for tomorrow?
Ingredients
- 1 cup vanilla Greek Yogurt
- 3/4 cup fresh strawberries
- 1 tablespoon honey
- 1 teaspoon vanilla extract
Instructions
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1Pop your yogurt, strawberries, honey, and vanilla into a blender (or a food processor if that’s what’s on hand) and blend until the mixture is mostly smooth—don’t worry if you see a swirl or a stray chunk, that’s the charm! Taste for sweetness, and feel free to nudge it up if you want.
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2Pour this mixture evenly into your ice pop molds (paper cups or even an ice cube tray with sticks wedged in will do). Tuck them into the freezer and leave them there for at least 4 hours—though honestly, overnight is better for a firm pop that comes out clean. Try not to sneak a taste too early; I’ve done it and just ended up with a strawberry yogurt slush.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
85 caloriescal
Protein:
5 gg
Fat:
1.5 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
14 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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