Description
These homemade ice cream popsicles are packed with real fruit flavor and have a wonderfully creamy texture, thanks to the blend of yogurt and bananas. They are naturally sweet and require absolutely no churning!
Ingredients
Scale
- 2 cups fresh or frozen strawberries (if frozen, no extra chilling needed)
- 2 ripe bananas, sliced and frozen
- 1/2 cup plain Greek yogurt (full-fat recommended for creaminess)
- 1/4 cup milk (dairy or non-dairy)
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
- Combine the strawberries, frozen banana slices, Greek yogurt, milk, honey/maple syrup, and vanilla extract in a high-speed blender or food processor.
- Blend until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides several times. If the mixture is too thick, add milk one tablespoon at a time until it blends smoothly but remains thick, like soft-serve ice cream.
- Carefully spoon or pour the mixture into popsicle molds, leaving about 1/4 inch of space at the top for expansion.
- Insert popsicle sticks into the center of each mold.
- Freeze for a minimum of 6 hours, or preferably overnight, until completely solid.
- To unmold, run the outside of the mold briefly under warm water for about 10-15 seconds. Carefully pull the stick to release the popsicle.
Notes
- For a richer flavor, substitute the milk with heavy cream.
- To make these vegan, use a plant-based yogurt (like coconut or almond) and ensure you use maple syrup instead of honey.
- If you don’t have popsicle molds, you can pour the mixture into small paper cups and insert sticks once partially frozen (after about 2 hours).
- Prep Time: PT10M
- Cook Time: 0 minutes
- Category: Frozen Desserts
- Method: Blended/No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 110
- Sugar: 17g
- Sodium: 15mg
- Fat: 3g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg