Frozen treats have been on my mind for quite some time now. Ice cream, popsicles, frozen dessert of any sort. You name it, I tried making my own. Without much success, to be honest.
You see, making your own frozen treat without an ice cream machine or a spacious freezer can prove to be fairly difficult. Not to mention the dietary restrictions I try to stick with. If I were an omnivore, I would mix together sweetened condensed milk, whipped cream and flavorings and call it a day, or reach for the vegan alternatives. But I’m not a huge fan of mistakenly healthy substitutions, even though they would give me creamy ice cream. Hence, I decided to look in a different direction and make yogurt popsicles instead.
I tried making no churn ice cream once, and the result was pretty legit considering the reduced fat content and the technique I used. Elbow grease paid off, but if you’re short on time that might not be the best choice. Active time in no churn ice cream recipes is quite a lot!
These popsicles on the other hand are super quick. Super healthy. And super delicious, of course!
When I was developing the recipe I started out with a vegan and protein enriched base, but they freeze way too hard and didn’t have that creamy mouthful a good popsicle should have, at least in my book. I won’t give up on that idea, but I’ll admit the lone handful of cashews in a whole lot of almond milk didn’t do much to the creamy factor. I’m always a biiiit reluctant to reach for coconut milk lol
These frozen yogurt pops of course rely on dairy for the creaminess. I have nothing against dairy products, as long as they’re relatively low in fat and premium quality. Butter and heavy cream will hardly show up on here, but yogurt, a few kinds of soft cheese and some aged varieties are all welcome in my vegetarian diet. Especially yogurt. And buffalo mozzarella, I have a soft spot for that.
Speaking of dairy, I primarily have it with my daily greek yogurt bowl, or added to my morning smoothie. I’m not very fond of regular milk on the other hand. We always have a few bottles on hand because my parents have it for breakfast. Latte e biscotti they say. I’ll take my yogurt bowl, thank you.
And these frozen yogurt popsicles are basically a frozen form of breakfast. Which makes eating ice cream for breakfast totally acceptable!
This time I reached for regular milk looking at its nutritional profile from a different angle. On its own I find it to be a bit too heavy to digest, but I needed something on the fatty side to help the ice cream base turning smooth and creamy. However, I didn’t want the fat content to be overwhelming. Plain yogurt + whole milk reintroduced some of the fat content that non-fat greek yogurt does miss, while the latter packs a ton of protein. Balance, right?
The sweetness of these popsicles comes from honey, which also helps the texture to be less icy. You can taste its flavor fairly well, so choose an essence that you like. Or sub maple or agave. A pinch of guar or xanthan gum will add to the creamy factor, too.
This recipe is super easy: it only requires a tall jug, a stick blender and a mould for the popsicles. Plus the wooden sticks, of course. I found that using a stick blender and moving it back and forth, allowing it to emerge from the yogurt mix from time to time, helps to incorporate more air and therefore yields a creamier and lighter texture. The same result can be achieved with a high speed blender, but sometimes one ain’t got time for all the cleanup right?
The finishing touch to these frozen yogurt pops is some cherry jam. I love this one, because it’s fruity, naturally sweetened and has some delicious cherry pieces scattered through the whole jar.
That’s all I have to say for now, so see you with the next recipe!
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Simple, healthy, full of protein and delicious. These frozen yogurt popsicles are the perfect summer treat, and you'll only need a hand blender to make 'em!
- 100 g greek yogurt, 0% fat
- 50 g whole milk yogurt
- 50 ml whole milk
- 20 g runny honey
- 1/4 tsp guar gum
- 4 tsp cherry jam (I used an all fruit kind)
To a tall jug, add yogurt, honey and milk. Blend with an immersion blender for a few minutes, trying to incorporate as much air as possible by moving the stick up and down.
Once smooth and full of air bubbles, add guar gum and blend until thickened.
Smear one teaspoon worth of cherry jam on the bottom and walls of each mould. Pour in the ice cream base.
Cover the mould, insert the sticks and freeze until solid, at least 3-4 hours.