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These homemade strawberry banana popsicles have saved many of our hottest afternoons nothing beats the cooling tang of real fruit and creamy yogurt on a stick. Perfect for kids and grownups alike they come together quickly and deliver a sweet treat you can feel good about.
I first made these for my niece’s birthday when the weather hit a record high now summer is not complete without keeping a stash ready in the freezer.
Ingredients
- Yogurt: brings a creamy texture and mild tang choose plain Greek for extra richness or regular for a lighter pop look for yogurt with no added sugar for best results
- Milk: helps thin out the mixture for a smooth pour whole milk gives a creamier pop but any will work check the date to make sure it is fresh
- Granulated sugar or honey: offers sweetness to balance the fruit use honey for added flavor or adjust sugar to your taste
- Strawberries: deliver bright berry flavor and their juiciness is crucial pick berries that are fragrant and deep red with no soft spots
- Ripe banana: adds natural sweetness and makes the texture velvety use a banana with brown speckles for perfect ripeness
Instructions
- Prepare Dairy Base:
- Blend the yogurt milk and your choice of sugar or honey on high speed until the mixture looks perfectly smooth and slightly frothy take care not to under blend as smoothness really matters in frozen pops
- Combine with Fruit:
- Add the chopped strawberries and banana to the blender and blend for at least a full minute scrape down the sides if needed to be sure every bit of fruit is pureed evenly into the dairy base
- Fill the Molds:
- Carefully pour the pink mixture into each popsicle mold leaving just a tiny gap at the top for expansion use a spoon if the mixture is thick tap molds gently on the counter to remove any air bubbles
- Insert Sticks and Freeze:
- Push sticks into each mold so they stand upright transfer molds to the deepest part of your freezer allow at least five hours for the popsicles to solidify fully overnight is always a safe bet for the best texture
- Unmold and Enjoy:
- Hold the molds briefly under a thin stream of warm water then wiggle the popsicle sticks gently until the popsicles slide out do not rush or force or they might break
Strawberries are my favorite part of this recipe the way their aroma fills the kitchen as you chop them always reminds me of berry picking trips with my cousins. The deep pink color always delights my little ones every time I pull out a fresh batch.
Storage Tips
Once frozen and removed from the molds wrap pops individually in parchment or plastic wrap and store them inside a resealable freezer bag to keep them tasting fresh. Keep the pops in the coldest area of your freezer to prevent ice crystals from forming. For longer storage avoid frequent opening of the freezer door to maintain consistent temperature.
Ingredient Substitutions
Try coconut yogurt and any non dairy milk if you need a vegan version both work beautifully and yield creamy results. Blueberries or peaches give great alternative flavors if strawberries are out of season. Maple syrup can replace honey for a subtler sweetness or for those with allergies.
Serving Suggestions
Serve with a few extra berry slices for a festive plate or dip half the pop in melted dark chocolate then freeze again for a treat that tastes like dessert. Add a handful of crushed granola on the outside before freezing for a fun breakfast popsicle. Pair with lemonade for a picture perfect backyard snack tray.
Cultural and Seasonal Notes
Fruit popsicles have been packed in school lunches and shared at picnics since childhood in many countries this style of pop is a summer staple that celebrates berry harvests. Adapt the fruit blend for what is freshest near you like mangoes in early summer or pears in fall it is all about using real fruit at its best.
Seasonal Adaptations
Use peaches or mangoes when strawberries are not in season. Substitute raspberries for a tangier flavor. Try a swirl of cherry puree in late summer.
Success Stories
My friend tried these for her daughter’s birthday party and ended up having to make a second batch because the grownups polished off the first I have even sent these to school and received empty molds back and requests for more.
Freezer Meal Conversion
Blend the mixture as instructed and pour into a silicone ice cube tray instead of popsicle molds pop the cubes into smoothies or quick frozen yogurt bowls later on use within two weeks for the freshest fruit flavor.
Keep a batch in the freezer all summer and you will never be far from a wholesome treat. Enjoy every refreshing bite.
Recipe FAQs
- → Can I use frozen strawberries?
Yes, frozen strawberries work well. They may make blending easier and chill the mixture faster.
- → Can I substitute non-dairy yogurt or milk?
Absolutely. Use coconut, almond, or oat-based yogurt and your favorite non-dairy milk.
- → How do I prevent popsicles from sticking to the mold?
Briefly run the mold under warm water and gently pull to unmold each popsicle with ease.
- → Is extra sweetener necessary if the fruit is ripe?
Very ripe fruit may be sweet enough, so adjust sugar or honey to your preference.
- → How long do they keep in the freezer?
They stay fresh for up to 2 weeks when stored in an airtight container in the freezer.