Homemade Ice Pops

Today I’m participating in Social Sunday at The Bewitchin’ Kitchen, Sharing Time Sunday at Raising Memories, and Social Sunday at Quick Tattletails.

As I write this there is about a foot of snow in my backyard and maybe 3 feet or so in the drifts on the side of the house. Ice Pops are not necessarily on the minds of my neighbors, I know but I? Am always thinking of summer. Don’t get me wrong, I’m a stellar Canadian and I love the snow and all the ridic things that we as a culture do in the snow, aside from the average fare like snowmen and forts and snowball fights we as a family are big on riding the quad through the snow, going even further north to my husband’s parent’s house to go sledding and snowshoeing and abuse their snow machines. Way fun. Almost 18 months ago, we moved to the ‘snow belt’ of Ontario and holy shitballs living in snow valley can really make playing in the snow get old pretty fast. So I will make ice pops and think of the beach, thankyouverymuch.

There are so many different ice pops recipes and then almost endless variations on those recipes, they can really be whatever you want them to be. Martha has a good basic recipe to use as a jumping point like I did with these babies. This recipe is heavy on the yogurt and light on the fruit which is the opposite of how I made mine, but again you can just adjust for your own taste.

The two I made here are mango and strawberry. Both times, I used about 2 cups of chopped fruit, 1/2 cup of sugar and 1 cup of yogurt. The sugar isn’t for taste, you need it to help with the freezing. If you leave out the sugar your ice pops will harden like, well, like ice. Not so fun to eat. If you add the sugar, the ice pops stay softish and turn out way better! This is especially good when you’re serving them to kids because you don’t want them to bite into a rock hard ice pop, plus they’re full of fresh fruit and yogurt so that’s a healthy win!

2 cups chopped fruit
1/2 cup sugar
1 cup yogurt

Blend the fruit in a food processor until it’s as smooth as possible. Not pictured, whisk the sugar and the yogurt together.
Fill your ice pop mold about 1/3 of the way (or however you want the ice pop to look).
Then add a layer of the sugar/yogurt.
Mango Ice Pops!