I’m not a huge fan of yogurt in any form, but my son LOVES yogurt and thus, yogurt popsicles are popular at my house and super easy too. Unlike most fruit or liquid based popsicles, you don’t have to worry that yogurt pops will turn out rock hard.
Common yogurt pops Q&A…
What kind of yogurt should you use?: Always go organic, but after that, you can use soy yogurt, kefir, Greek yogurt or cow’s milk yogurt. You can even make homemade organic yogurt and use that for pops. Low fat is fine too.
Organic yogurt is expensive!: I know. But it’s WAY healthier for your kids. Conventional yogurts can be filled with fake colors and excess chemicals. What I do is buy plain or vanilla organic yogurt in the huge tubs when it’s on sale which makes it pretty darn inexpensive. Because I rarely make enough ice pops to use up all that yogurt, I freeze the rest so it won’t go bad. Just pour any extra yogurt you have into ice cube trays, freeze, then save the cubes in a container until you want to make ice pops.
Always add sweetener: Organic yogurt is not as sticky sweet as conventional, which means you have to add the proper amount of sweetener, even if you’ve already added fruit (usually) or your pops won’t taste right – unless you have kids who LOVE plain ol’ yogurt flavor. See some common ice pop sweeteners.
Now grab some non-toxic popsicle molds and check out the 50 icy treats below…
50 delicious homemade yogurt popsicle recipes
1 – Mango-peace pops (adapted from Peach Party pops in Ice Pop Joy): We make these a lot, and they’re probally my son’s favorite yogurt pops. Chop up 2 cups worth of fresh peaches, 1 cup chopped citrus (like oranges) OR pineapple, and 1/2 to 1 whole mango. You can use frozen fruit too. Toss all of the fruit in a blender and add 1 cup of organic plain or vanilla yogurt, 2 tablespoons of lemon juice and 1/4 cup of organic honey or organic raw agave nectar. Blend until smooth, freeze and eat.
3 – Any fruit you like yogurt pops: To make any sort of fruit and yogurt pop, the basic formula is 1 cup yogurt, 1-2 cups fruit (fresh or frozen) and 1/4 cup sweetener of choice (honey, sugar, agave). Blend everything and freeze. Play around and see what you can come up with. You can also try adding veggies to the blender.
4 – The fastest ever yogurt ice pops: Because of it’s ready to freeze consistency, any already sweetened yogurt can simply be poured into molds and frozen, no extra steps necessary. Choose your favorite yogurt flavor and freeze.
6 – Plain yogurt pops with fruit mix-ins – these are 100% lovely pops. Very pretty.
9 – Quick jam pops: If you’ve received a bunch of jam as a gift and you’ll never eat enough sandwiches to use it up, make jam pops. NOTE – DO NOT blend these pops. They’re pretty as pie if you mix them lightly. In a bowl, fold about 1 to 1 and 1/2 cups of any jam flavor into 2 cups of yogurt. It shouldn’t need sweetened due to the jam. Pour into molds without mixing more and freeze. These become awesome whole yogurt pops with dashes of fruit flavor throughout.
10 – Red, White and Blue Ice Pops: Cute for the 4th of July.
12 – Quick frozen blueberry yogurt popsicles: Great for all those blueberries you pick, freeze and have leftover – i.e. great for fruit pops in winter. Blend 3/4 to 1 cup of plain yogurt with 1 cup frozen blueberries and 1/4 cup honey or other sweetener. Freeze and enjoy.
16 – Mandarin orange popsicles: My son loves manderines and you can actually get organic canned ones pretty cheap. Drain 10 to 12 ounces of mandarin oranges (save the juice for muffins or plain juice ice pops). Blend the oranges with 2 cups vanilla yogurt, 1 teaspoon grated orange zest and add a bit of sweetener (not more than 1/4 cup – for these I usually use granulated sugar). Freeze and eat. NOTE – you can also use blood oranges instead.
18 – Carrot + apple yogurt popsicles: Steam one large chopped carrot and about 1 cup chopped apple until soft. Blend the steamed apples and carrots with 2 cups yogurt, a dash of cinnamon and nutmeg, and a wee bit of sugar or honey. These make great ice pops for babies but remember, babies can’t have honey. In this case, I’d go sweetener free.
20 – Frozen Organic Yogurt Banana Pops: You don’t actually need molds for these pops. Peel then cut 2 fresh bananas in half. Stick a popsicle stick into each banana half – this is one time, you can’t use reusable ice pop mold handles very well. Dip each banana half into any flavor organic yogurt then roll in granola. Place on a cookie sheet lined with safe chlorine-free parchment paper and freeze for at least four hours. If you like, before freezing you can drizzle these with organic chocolate sauce.
Yes, this recipe is a little messy, but fun for kids. One thing that helps cut down on the mess, is if you set the bananas on the tray, then scoop yogurt and granola over the halves, but then, one side of your pop will be pure banana – that’s ok though.
22 – Yogurt Cookie Dough Ice Pops: These are tasty, but take more assemble time than other pops. Blend 1/2 cup vanilla yogurt, 3/4 cup any milk you like (vanilla soy milk works great), 1/3 cup light brown sugar, 1-2 teaspoons pure vanilla extract and, because these aren’t the healthiest of pops, I add a dash of ground flax seed.
After blending, set your mixture aside and set up your mold. Into the bottom of each mold sprinkle about 1/2 tablespoon mini chocolate chips. If you like, you can also add a sprinkling of chopped walnuts but that’s optional. Now, pour your liquid mix into the molds over the chips and nuts. Freeze and eat. One alternative is to use mini chocolate covered candies, like Sunny Seed Drops which adds color and makes these festive for a kid’s birthday party.
23 – Tea infused yogurt pops: Note – if you make your tea with water, you’ll get some really weird pops. Always use milk to make you tea infusion. Heat up one cup of milk (cow, soy or other) and add a couple of your favorite tea bags (orange, lavender, chamomile, etc). Let the milk infuse for a while in the fridge. Once your milk has a strong tea flavor, blend with 1 cup yogurt and 1/4 cup honey if you like it sweet. Freeze and enjoy. You can also add some lemon juice to these pops.
24 – Easy banana popsicles with yogurt: Blend 2 bananas with 1 cup vanilla yogurt and 1/2 cup organic milk. Bananas are pretty sweet, so taste your mixture and see if it needs added sweetener. If so, add some. If not, pour into molds and freeze.
29 – Quinoa berry ice pops (adapted from Ice Pop Joy): This is a unique and healthy recipe. I’ve been wanting to try it with brown rice (brown rice popsicles!) but since I haven’t yet, here is the quinoa version.
Combine 1 cup quinoa with 2 cups water in a pot. Cover and bring to a boil. Reduce heat, let it simmer for 10 minutes or until the water is absorbed. Let the quinoa cool, then add it to a blender with 1 cup of berries (blueberries, strawberries, etc). Blend. Then add in 2 bananas, 1 cup yogurt (plain is best), 1/2 cup soy or other milk, a dash of ground flax seed, 5 tablespoons honey or agave and 1/4 cup granulated sugar. Blend. Pour into molds and freeze.
30 – Lemon, Strawberry & Yogurt Popsicles: Gorgeous pops!
32 – Spinach yogurt pops: Blend 1 to 2 cups fresh (NOT frozen) spinach with 1 cup mango, 1 cup peaches or apples, 1 banana, 2 cups yogurt and 1/4 cup sweetener of choice. Freeze.
33 – Dreamy orange vanilla cream pops: Mix 2 cups yogurt (vanilla is best) with a few teaspoons Fair Trade, organic vanilla extract. Then add either… 2 chopped oranges or 1 small can of frozen orange juice concentrate or a mix of both. Add a few tablespoons of organic powdered sugar. Blend, freeze and eat.
34 – Pomegranate + cherry layered vanilla yogurt popsicles: Layered popsicles are a TOTAL pain so I rarely make them. These are only when I think my son REALLY needs a pick-me-up treat.
Gather 3 cups worth of pomegranate and cherry juice OR use a mix of both organic pomegranate juice and cherry juice. For example, my son is obsessed with pom juice, so I use more of that and less cherry juice. Whisk 2 to 3 tablespoons of sweetener (honey, sugar, agave) into your juice. Set juice aside. Whisk another 2-3 tablespoons sweetener into one and 1/2 cup of vanilla yogurt.
Now for the layering. Fill your popsicle molds 1/3 full with the juice. Don’t insert the handles. Freeze for about 30 to 40 minutes. Then pour in a yogurt layer (1/3 of the mold). Freeze for about 30 to 40 minutes. Lastly, pour in another juice layer to the top of the mold. Now insert the handles and freeze all the way.
*NOTE: When making layered popsicles, you don’t need to freeze each layer entirely before adding the next, just freeze each layer enough to hold up the next layer.
35 – Lemonade yogurt pops: Blend up 1/4 cup granulated sugar with one to one and one-half cups plain yogurt and 1/4 to 1/2 cup freshly squeezed lemon juice. Freeze. *NOTE these are pretty tart, even with the sugar.
36 – Cocoa yogurt pops: Combine and blend 8 ounce plain yogurt, 1/4 cup organic hot cocoa mix, 1/4 cup granulated sugar and freeze.
37 – Iced vanilla coffee yogurt pops for adults: Brew some strong coffee and let it cool. Once cool add about 1/2 cup to one cup of coffee to the blender. Also add 8 ounces vanilla yogurt, 1/2 cup milk of choice, 2 teaspoons organic pure vanilla extract and blend. Pour into molds and freeze. You can also add chocolate syrup to your mixture.
39 – EASY plain ol’ yogurt swirl popsicles: To make easy swirl pops, grab two flavors organic yogurt such as… chocolate + vanilla, cherry + lemon, blueberry + vanilla, and so on. It’s best if you choose two contrasting colors. To make, fill your mold about 3/4 full with the lighter color yogurt. Then pour the darker yogurt on top and swirl it through with a knife. Pop in your handles and freeze.
42 – Melon delight: People forget about melon when it comes to yogurt pops, but creamy melon flavor tastes awesome. Chop 3 cups of any melon you like, such as cantaloupe or honeydew. Add the melon to your blender along with 1/2 cup of regular or Greek yogurt, a few teaspoons of lemon juice and about 1/4 cup of your favorite sweetener (honey, sugar, agave). Blend and freeze.
43 – You can also try Cantaloupe and Cherry Popsicles
46 – Beautiful, creamy white Coconut-Lime Yogurt Popsicles
47 – Breakfast ice pops (from Ice Pop Joy): Blend 3/4 cup almond or other nut butter with 3 bananas, 3 tablespoons chopped walnuts or other nuts, 1/2 tablespoon wheat germ and one cup plain yogurt. Freeze and eat when you need a quick breakfast.
48 – Creamy pink and pretty Watermelon Frozen Yogurt Popsicles
49 – Easy lemon raspberry popsicles: Blend any brand of lemon yogurt (1 cup) with 1/4 cup raspberries. Freeze.
GET MORE POPSICLE RECIPES – 100 homemade ice pops
What’s your favorite yogurt ice pop flavor?