These fruity, refreshing, creamy popsicles are here to cool you down and wake you up from the summer heat. All you have to do is mash up some berries (or use any seasonal fruit), mix together some yogurt, assemble and freeze!
I used to love the berry Creamsicle Popsicles as a kid — an inner layer of vanilla ice cream with an outer frozen berry puree. This is my elevated version using fresh, juicy berries and slightly sweet, tart yogurt for the perfect fruity, creamy combo.
Servings 6 popsicles
Prep Time 10 minutes Ingredients
- 2 cups worth of fresh berries*
- 1 cup plain whole milk yogurt (Greek or regular)
- 1 tbsp maple syrup
- Juice of 1/2 lime
- Pinch of sea salt
- *Blackberries, raspberries, strawberries! Or use another seasonal fruit, like peaches (see tips below).
Popsicle tips:
- You can make popsicles with any fruit you have on hand. Berries, peaches, watermelon, kiwi, etc…
- Throw the fruit in a blender for a smoother texture.
- Don’t have popsicle molds? You could always use muffin cups, paper cups, anything sort of cylindrical and small. However, they are worth the small investment if you plan on making them often.
- Most popsicle molds come with a lid so that it holds your popsicle sticks in place. If you don’t have this, it helps to partially freeze them and then slide the sticks in so they don’t fall over. Nothing wrong with a crooked popsicle though!
Instructions
- Place the berries in a bowl and mash them up with a fork. If using two different kinds of fruit, you can mash them separately (see tips). If the fruit isn’t super ripe or juicy, add maple syrup, to taste.
- In a separate bowl, mix together the yogurt, maple syrup, lime juice and salt.
- Fill the popsicle molds with a heaping spoonful of berries followed by a heaping spoonful of yogurt. Repeat this process until the molds are full. Make sure there are no air bubbles by gently pressing the spoon down into the molds, melding the layers together. Place popsicle sticks into each mold.
- Freeze overnight or for at least 8 hours. To remove, fill a large bowl with warm water and dip the popsicle molds in for 3-5 seconds. Try and wiggle the popsicles out (if they aren't budging, dip them back in the water).
- Store in an airtight ziploc bag or tupperware container.
Items you can prep ahead (optional)
- Mash up the berries
- Make the popsicles
Substitutions:
- Use any seasonal fruit! You can mash it up or blend it up for a smoother texture. Sweeten, to taste.
- To make dairy-free, use a dairy-free yogurt or full-fat coconut milk.
Storage:
- Store leftovers in an airtight container in the freezer for up to 3 months.
Leftovers + Repurposing:
- Eat straight out of the freezer or let them sit out for a few minutes to soften.
Servings 6 popsicles Prep Time 10 minutes Ingredients
- 2 cups worth of fresh berries*
- 1 cup plain whole milk yogurt (Greek or regular)
- 1 tbsp maple syrup
- Juice of 1/2 lime
- Pinch of sea salt
- *Blackberries, raspberries, strawberries! Or use another seasonal fruit, like peaches (see tips below).
Popsicle tips:
- You can make popsicles with any fruit you have on hand. Berries, peaches, watermelon, kiwi, etc…
- Throw the fruit in a blender for a smoother texture.
- Don’t have popsicle molds? You could always use muffin cups, paper cups, anything sort of cylindrical and small. However, they are worth the small investment if you plan on making them often.
- Most popsicle molds come with a lid so that it holds your popsicle sticks in place. If you don’t have this, it helps to partially freeze them and then slide the sticks in so they don’t fall over. Nothing wrong with a crooked popsicle though!
Instructions
- Place the berries in a bowl and mash them up with a fork. If using two different kinds of fruit, you can mash them separately (see tips). If the fruit isn’t super ripe or juicy, add maple syrup, to taste.
- In a separate bowl, mix together the yogurt, maple syrup, lime juice and salt.
- Fill the popsicle molds with a heaping spoonful of berries followed by a heaping spoonful of yogurt. Repeat this process until the molds are full. Make sure there are no air bubbles by gently pressing the spoon down into the molds, melding the layers together. Place popsicle sticks into each mold.
- Freeze overnight or for at least 8 hours. To remove, fill a large bowl with warm water and dip the popsicle molds in for 3-5 seconds. Try and wiggle the popsicles out (if they aren't budging, dip them back in the water).
- Store in an airtight ziploc bag or tupperware container.
Items you can prep ahead (optional)
- Mash up the berries
- Make the popsicles
Substitutions:
- Use any seasonal fruit! You can mash it up or blend it up for a smoother texture. Sweeten, to taste.
- To make dairy-free, use a dairy-free yogurt or full-fat coconut milk.
Storage:
- Store leftovers in an airtight container in the freezer for up to 3 months.
Leftovers + Repurposing:
- Eat straight out of the freezer or let them sit out for a few minutes to soften.
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