Frozen Banana Yogurt Pops
4 h 10 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 4 h | 4 h 10 min |
Introduction
These frozen banana yogurt pops are a creamy, naturally sweet treat that tastes like dessert but feels light and refreshing.
They come together in minutes with simple ingredients, then freeze into fun, handheld snacks everyone can enjoy.
Perfect for hot summer afternoons, after-school treats, or a make-ahead dessert for parties and cookouts.
Ingredients (6 servings)
Ingredients:
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How to Make Frozen Banana Yogurt Pops
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Prep the ingredients
Peel the bananas, break them into chunks, and measure out the yogurt, vanilla, honey, and sprinkles so everything is ready.
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Blend the banana yogurt base
Add the banana chunks, vanilla Greek yogurt, vanilla extract, and honey to a blender or food processor.
Blend until the mixture is very smooth and creamy, stopping to scrape down the sides if any banana pieces stick.
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Taste and adjust sweetness
Taste the mixture and add a little more honey if you prefer a sweeter pop, then blend again briefly.
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Fill the popsicle molds
Carefully pour the banana yogurt mixture into six popsicle molds, leaving a small space at the top for expansion.
Tap the molds gently on the counter to release any air bubbles so the pops freeze with a smooth texture.
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Add sprinkles and sticks
If using sprinkles, divide them over the tops of the molds and lightly press so they stick into the yogurt.
Insert a popsicle stick into each mold, making sure it stands upright in the center for even freezing.
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Freeze the pops
Place the molds on a flat surface in your freezer and freeze at least 4 hours, until completely firm.
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Unmold and serve
To release, run each mold briefly under warm water, then gently pull on the stick until the pop slides out.
Serve right away, or return the pops to the freezer on a parchment-lined sheet pan for longer storage.
Substitutions
- Greek yogurt -> dairy-free yogurt
- Use a thick coconut or almond milk yogurt instead of Greek yogurt for dairy-free pops with similar creaminess and body.
- Honey -> maple syrup or agave
- Swap the honey with pure maple syrup or agave so the pops stay sweet and also work for vegan eaters.
- Rainbow sprinkles -> naturally colored sprinkles or crushed freeze-dried fruit
- Use naturally colored sprinkles or finely crushed freeze-dried strawberries for a colorful look with fewer dyes and light fruity flavor.
Tips
- Pick spotty, very ripe bananas
- Choose bananas with many brown spots, since they blend sweeter and creamier, which means you can often skip extra honey.
- Use thick yogurt for the best texture
- Very thick Greek yogurt helps the pops freeze creamy instead of icy, especially if you are using lower fat varieties.
- Leave space at the top of the molds
- Do not fill molds to the very top, because the mixture expands a little as it freezes and can overflow.
- Run warm water over the molds, not the tops
- Keep water on the outside of the molds only; water inside the cavities can create icy spots on the pops.
- Pre-freeze the sticks for neater centers
- Chill the pops with sticks inserted for about 30 minutes, then straighten any leaning sticks before the pops fully harden.
Nutrition Facts *
| Energy | 105 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 0 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my popsicles turn out icy instead of creamy?
- Icy pops usually mean there was too much liquid or low-fat yogurt and not enough banana or thick yogurt. Next time, use full-fat Greek yogurt, very ripe bananas, and avoid adding milk or juice to thin the mixture.
- How can I make these popsicles without a popsicle mold?
- Spoon the mixture into small paper cups or silicone muffin liners and cover each with foil. Poke a stick through the foil center, then freeze and peel away the cups when you are ready to eat.
- Can I use regular yogurt instead of Greek yogurt?
- Yes, regular yogurt works, but the mixture will be thinner and can freeze a bit icier. Strain regular yogurt through a fine strainer lined with coffee filters for 30 to 60 minutes to thicken it.
- How long do homemade yogurt popsicles keep in the freezer?
- These pops taste best within about one month, when the texture stays creamy and the banana flavor tastes freshest. Store them in an airtight container or zip-top bag to prevent freezer smells and frost from affecting the taste.
Serving Suggestions
These frozen banana yogurt pops make a bright, cheerful treat that works just as well for brunch as for dessert.
For a fun twist, swirl in peanut butter, mini chocolate chips, or a stripe of jam before freezing for flavor surprises.
More pairings:
Reviews
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donna6864, Las Vegas: Such a fun, creamy little treat! I used extra-ripe bananas and skipped the honey since they were sweet enough, and the texture came out super smooth. The sprinkles on top made them feel extra special for the kids 😄 Will definitely keep a batch in the freezer.
: Love hearing that the extra-ripe bananas gave you that super-smooth texture, and skipping the honey is perfect when they’re already sweet enough! The sprinkle topping really does make them feel like a treat for kids. 😊
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