Creamy Yogurt Ice Pops

Creamy yogurt ice pops is ideal for making ahead, as long as you store it the right way. None of it needs special equipment. The rest of this article covers creamy yogurt ice pops in plain, practical terms.

Why make it ahead

Worth keeping in mind: plain yogurt is the most flexible starting point, since you control the sweetness yourself. Stirring in honey, maple syrup or a simple 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.

Timing it right

The key point is that 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 aids 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.

Labeling containers with the date makes it easy to use things while they are at their best.

Storing it well

More often than not, 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 challenging to bite.

Keeping the texture

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.

None of this needs to be exact; small changes in fruit or sugar are part of the fun.

Serving straight from the freezer

Put simply, 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.

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

Practical tips

Here are a few easy places to start:

• Leave a little space at the top of molds for expansion.
• Store finished treats in an airtight container.
• Label containers with the date.
• Keep the freezer door closed as much as possible while things set.

The bottom line

The best recipe is the one you will make again. Keep it simple, taste as you go, and have fun with the flavors. That is really all it takes.