Creamy Yogurt Ice Pops With the Family

Creamy yogurt ice pops is a great kitchen project to share, with jobs for every age. The method is forgiving, so small changes are fine. Below, we walk through creamy yogurt ice pops step by step.

Setting up

On a day-to-day level, fruit can be folded in several ways. Swirling a spoonful of jam or berry puree through the yogurt creates a marbled look, while blending the fruit completely gives an even color and flavor. Chunks of soft fruit are pleasant, but large pieces of firm fruit freeze rock hard and can make the pops difficult to bite.

The goal is a recipe you can repeat easily, not a perfect one-off.

Jobs for little helpers

Yogurt pops usually set in five to six hours, and they release more easily than fruit pops because the dairy softens quickly when the mold is warmed. Keep them sealed in the freezer and enjoy them within a week or two, before the surface begins to develop frost and the tang fades into something flat.

If you remember one thing, let it be that the balance of sugar, fat and water decides the texture.

The adult steps

It helps to remember that yogurt gives ice pops a creamy, gently tangy character that sits somewhere between a fruit pop and a scoop of frozen custard. Whole milk yogurt produces the smoothest result because its fat interrupts the formation of large ice crystals. Lower fat yogurt still works, though the pops will be a little firmer and more icy around the edges.

Making it fun

Plain yogurt is the most flexible starting point, since you control the sweetness yourself. Stirring in honey, maple syrup or a easy syrup works better than granulated sugar, which may not fully dissolve in a cold, thick base. Taste the mixture before filling the molds and aim for it to be a touch sweeter than you would eat from a bowl, because freezing mutes flavor.

If you remember one thing, let it be that the balance of sugar, fat and water decides the texture.

Cleaning up

In practice, greek yogurt is thicker and tangier, and it can make pops that feel dense and slightly chalky. Thinning it with a few spoonfuls of milk or fruit puree loosens the texture and helps it flow into the molds without trapping air pockets. Tapping the filled molds on the counter a few times also releases bubbles that would otherwise leave holes in the finished pops.

Practical tips

Some practical points to keep in mind:

• Store finished treats in an airtight container.
• Chill the base in the fridge before it goes in the freezer.
• Keep the freezer door closed as much as possible while things set.
• Use ripe fruit for the best flavor.

The bottom line

Take it one batch at a time. Keep it simple, taste as you go, and have fun with the flavors. That is really all it takes.