Frozen yogurt popsicles are one of the easiest and most satisfying ways to turn plain yogurt and fresh fruit into a cold snack. You don’t need fancy tools or complicated steps. Just a few basic ingredients and a freezer. These are a great choice for hot days, quick desserts, or even breakfast on the go.

Unlike store-bought frozen yogurt bars, homemade yogurt pops don’t have additives, food coloring, or loads of added sugar. You can customize the flavor, use your favorite yogurt (including dairy-free options), and throw in anything from fruit and jam to granola or even mochi.

Basic Yogurt Popsicle Recipe

Required Equipment

Popsicle molds (6 to 8 standard-size)
Mixing bowls (1 large, 1 small)
Whisk or spoon
Measuring cups and spoons
Freezer
Optional: Blender (for fruit puree)

Prep and Freeze Time

Prep time: 15 minutes
Freeze time: 4 to 6 hours (or overnight)

Ingredients

Ingredient	U.S. Measurement	Metric Measurement
Plain full-fat yogurt	2 cups	475 g
Fresh strawberries	1 cup (sliced)	150 g
Honey or maple syrup	2 to 3 tablespoons	30–45 mL
Vanilla extract (optional)	½ teaspoon	2.5 mL
Granola or chopped fruit (optional)	¼ cup	25 g

Instructions

Prepare the Fruit (if using):
- Rinse and slice the strawberries.
- Mash lightly with a fork or puree in a blender for a smoother texture.
Mix the Yogurt Base:
- In a bowl, whisk together the yogurt, sweetener, and vanilla.
- Taste and adjust sweetness if needed.
Add Fruit:
- Stir in the mashed or pureed fruit. For a swirled look, don’t fully mix.
Optional Add-ins:
- Gently fold in chopped fruit or granola if using.
Fill the Molds:
- Spoon the mixture into each mold, leaving about ¼ inch at the top.
- Tap the molds on the counter to remove air bubbles.
Insert Sticks:
- Add the popsicle sticks and make sure they’re centered.
Freeze:
- Freeze for at least 4 hours or overnight.
Unmold and Serve:
- To release, run warm water over the outside of the mold for a few seconds.
- Enjoy immediately or store in wax paper in a freezer bag for up to 2 weeks.

Flavor Variations

Once you’ve mastered the basic recipe, try other combinations:

Peach & Vanilla Yogurt:
Puree fresh or canned peaches, swirl into vanilla yogurt, and freeze.
Berry Jam Swirl:
Use a good quality fruit spread and fold it into plain Greek yogurt for bold flavor and color.
Chocolate Banana:
Mash banana and mix with yogurt and cocoa powder. Sweeten with honey.
Coconut Mango:
Use coconut yogurt with pureed mango and a touch of lime juice.
Keto or Low-Sugar Version:
Use unsweetened yogurt and low-carb fruit like raspberries. Sweeten with stevia or erythritol.

Tips for Creamier Pops

Use full-fat yogurt for a creamy, less icy texture.
Add 2–4 tablespoons of heavy cream for a frozen yogurt feel.
Avoid over-stirring if you want fruit swirls.
Frozen fruit works too—just thaw and mash or blend before mixing.
Don’t overfill the molds—leave space for expansion.

Popsicles Without Molds

If you don’t have popsicle molds, try:

Small paper cups — Pour in the mix, cover with foil, and insert a wooden stick through the foil.
Ice cube trays — Use for mini-pops.
Reusable silicone food pouches — Great for toddlers.

Storing Homemade Yogurt Popsicles

After removing from molds, wrap popsicles in parchment or wax paper.
Store in a freezer-safe bag or container.
Best eaten within 2 weeks for optimal flavor and texture.
Avoid refreezing pops once thawed.

Nutritional Information (Per Popsicle – Approx. for 1 of 8)

Nutrient	Amount
Calories	90–110
Protein	4–6 g
Fat	2–4 g
Carbohydrates	12–15 g
Sugars	8–10 g
Fiber	1 g (with fruit)
Calcium	~100 mg

Values depend on ingredients used, especially yogurt type and sweetener.

Ingredient Substitutions

Use This	Instead of This	Notes
Coconut yogurt	Dairy yogurt	Great for vegan pops
Maple syrup	Honey	Good for kids under 1 to avoid honey
Fruit puree	Whole fruit chunks	Easier to blend into yogurt
Chia jam	Regular jam	Adds fiber and less sugar
Greek yogurt	Regular yogurt	More protein, thicker texture

Common Mistakes and Fixes

Too Icy? Use full-fat yogurt and a touch of cream. Don’t add too much juice or watery fruit.
Too Soft? Freeze longer or store deeper in the freezer where it’s colder.
Pops Won’t Release? Run warm water over the mold for 10 seconds.
Too Tart? Add more sweetener or use vanilla yogurt.

Safe for Toddlers?

Yes, as long as you skip added honey for kids under 1 year old and avoid large chunks of fruit that could be choking hazards. Use plain yogurt and a touch of mashed banana or pureed berries for natural sweetness.

Make-Ahead and Batch Prep

Double the batch and store extras for later.
These make great snacks for hot weather, lunchboxes, or after-school treats.
You can even freeze the mix in a shallow container, then scoop like soft serve.

Final Thoughts

Making yogurt popsicles at home is easy, flexible, and much healthier than many store-bought frozen treats. With just yogurt, fruit, and a sweetener, you can make a snack that fits any diet—gluten-free, dairy-free, low sugar, or high protein. Once you try it, you’ll probably start keeping a few in the freezer year-round.

Let the kids help pick flavors and stir in their own toppings. It’s a low-mess, no-bake way to get them excited about fruit and yogurt.