Why You’ll Love This Frozen Strawberry Yogurt Pops

• Incredibly Simple to Make. Honestly, if you can press a button on a blender, you’re 90% of the way there. There’s no cooking, no complicated techniques—just blend, pour, and freeze. It’s a fantastic recipe to make with kids, too.
• You Control the Ingredients. This is a big one for me. By making them at home, you know exactly what’s going into your pops. No hidden syrups, no unpronounceable additives—just pure, fruity goodness and creamy yogurt.
• The Perfect Texture. The combination of blended fresh fruit and thick yogurt creates a texture that’s creamy and smooth, not icy or hard like some homemade pops can be. It’s a really satisfying melt-in-your-mouth experience.
• Endlessly Customizable. Once you’ve mastered the strawberry version, a whole world of flavors opens up. You can swap the strawberries for raspberries, mango, or peaches… the possibilities are truly endless, which means you’ll never get bored.

Ingredients & Tools

• 450 g fresh strawberries, hulled
• 500 g plain Greek yogurt (full-fat or 2% for best creaminess)
• 60-80 ml honey or maple syrup (adjust to your sweetness preference)
• 1 tsp pure vanilla extract
• A pinch of fine sea salt
• 1 tbsp fresh lemon juice (optional, but brightens the flavor)

Tools: A good blender or food processor, a flexible spatula, a liquid measuring cup for easy pouring, and popsicle molds with sticks.

Using really ripe, in-season strawberries is key here—they’ll be naturally sweeter and more flavorful. And that Greek yogurt? Its thickness is non-negotiable for a creamy, non-icy pop. A thinner yogurt will result in a icier texture, so it’s worth seeking out the good, thick stuff.

Serves: 8-10 pops | Prep Time: 15 minutes | Freeze Time: 4-6 hours (or overnight) | Total Time: 4 hours 15 minutes (mostly inactive)

Before You Start: Tips & Ingredient Notes

• Strawberry Sweetness Varies. Depending on how sweet your berries are, you might need more or less honey. I always recommend starting with the smaller amount, tasting the mixture, and then adding more if you think it needs it. Remember, flavors can taste a little less sweet once frozen.
• The Yogurt Matters. I can’t stress this enough—use a thick, strained yogurt like Greek or Icelandic style. The lower water content is the secret to a creamy pop that doesn’t turn into a solid ice block. Avoid runny yogurts or drinkable yogurts for this recipe.
• To Hull or Not to Hull? Definitely hull! That’s just removing the green leafy top. It’s easy to do with a paring knife or a special hulling tool. It ensures no bitter bits end up in your smooth, sweet puree.
• Don’t Skip the Salt and Vanilla. I know it seems odd for a frozen pop, but that tiny pinch of salt makes all the other flavors pop, and the vanilla adds a warm, round depth that takes these from “good” to “where have you been all my life?” good.

How to Make Frozen Strawberry Yogurt Pops

Serving Suggestions

Complementary Dishes

• A Simple Green Salad with Citrus Vinaigrette — The bright, tangy pop is a wonderful palate cleanser after a light, fresh salad. It feels like a complete, balanced meal.
• Grilled Chicken or Fish Skewers — Serve these pops for dessert after a summer barbecue. The cool, creamy treat is the perfect contrast to smoky, savory grilled meats.

Drinks

• Sparkling Water with a Lime Wedge — The clean, crisp bubbles are fantastic alongside the creamy fruitiness of the pop. It keeps everything refreshing without adding more sweetness.
• A Cold Brew Iced Coffee — The slight bitterness of the coffee creates a delicious contrast with the sweet strawberry flavor, making for a very sophisticated afternoon pick-me-up.

Something Sweet

• Dark Chocolate-Dipped Almonds — For a real treat, enjoy a pop with a few of these on the side. The rich, bitter dark chocolate and nutty crunch complement the creamy strawberry beautifully without being overwhelming.

Top Mistakes to Avoid

• Mistake: Using a watery yogurt. This is the number one reason for icy pops. The water content freezes into large crystals. Strained yogurt has less whey, which is what gives you that wonderfully creamy, smooth texture we’re after.
• Mistake: Not tasting the mixture before freezing. I’ve messed this up before too… you blend it up, pour it, and only realize it’s not sweet enough once it’s a frozen block. Taking that moment to taste and adjust is absolutely essential for perfect results.
• Mistake: Overfilling the molds. Remember, liquids expand when they freeze. If you fill the mold right to the very top, you’ll end up with a messy overflow in your freezer. Leaving that small gap prevents a sticky situation.
• Mistake: Trying to unmold without warming the exterior. Pulling and pulling on the stick will likely just result in the stick coming out without the pop! A quick run under warm water is the secret to a clean release every single time.

Expert Tips

• Tip: Swirl in a fruit ripple. For a stunning marbled effect, reserve about a quarter of the plain strawberry puree (before adding the yogurt). After you’ve poured the pink yogurt mixture into the molds, drizzle a little of the reserved puree on top and use a skewer or knife to gently swirl it through.
• Tip: Add a bit of texture. If you like a little crunch, fold in some very finely chopped strawberries after blending the main mixture. This gives you little bursts of real fruit throughout the creamy pop.
• Tip: Make them boozy (for adults!). For a fun grown-up version, you can add a tablespoon of vodka or a strawberry liqueur to the mixture. Alcohol doesn’t freeze solid, so it helps keep the pops a bit softer and easier to eat straight from the freezer.
• Tip: No popsicle molds? No problem. You can use small paper cups instead! Just pour the mixture in, cover with foil, and poke a popsicle stick through the foil to hold it upright. When frozen, you can simply tear the cup away.

FAQs

Can I use frozen strawberries instead of fresh?
Absolutely, you can! It’s a great way to make these pops year-round. There’s no need to thaw them completely—just let them sit out for about 10-15 minutes to soften slightly, which will make them easier to blend. Using frozen berries might make the mixture a bit thicker initially, but it will freeze beautifully. You might even find you need a touch less sweetener, as frozen berries are often picked at peak ripeness.

How long do these frozen pops last in the freezer?
If stored properly in an airtight container or well-wrapped, they will keep their best quality for about 2-3 months. After that, they might start to develop freezer burn or lose a bit of their vibrant flavor. For the best taste and texture, I honestly recommend enjoying them within the first month. They’re so good, they probably won’t last that long anyway!

Can I make these dairy-free or vegan?
Yes, you can easily adapt this recipe! Simply swap the Greek yogurt for a thick, creamy, plain, unsweetened coconut yogurt or a high-protein soy yogurt. Just make sure it’s a variety that’s nice and thick. Use maple syrup instead of honey to keep it vegan. The method remains exactly the same.

My pops are too hard to eat right from the freezer. What can I do?
This is a common issue with homemade pops. Let them sit at room temperature for about 5-7 minutes before eating. This slight thawing will soften them up perfectly, making them creamy and easy to bite into. The alcohol tip mentioned above also helps prevent them from freezing rock solid.

Can I reduce the sugar even more?
You can certainly try! The sweetness not only adds flavor but also affects the freezing texture, making the pops softer. If you reduce or omit the sweetener, the pops will be much icier and harder. A good compromise is to use very ripe, sweet strawberries and perhaps just a tablespoon or two of sweetener to balance the tartness of the yogurt, rather than skipping it entirely.