UntrainedChef
Yogurt Ice Cream with Raspberries - dessert, kids recipe

Yogurt Ice Cream with Raspberries

3 hr 10 min
2 portions

Dead simple homemade ice pops — creamy yogurt layered with raspberry swirls. Kids go crazy for them on a hot day.

Instructions

  1. 1

    Whisk together the yogurt, honey (1 dl), and vanilla sugar until smooth.

  2. 2

    Blend the frozen raspberries in a food processor with a little of the yogurt mixture and the remaining honey (4 tbsp) until you get a smooth raspberry mixture.

  3. 3

    Layer the two mixtures alternately into small ice pop molds, cups, or other molds. Push an ice pop stick into each one, then freeze for at least 3 hours.

  4. 4

    To release the pops, squeeze the mold with your hands or hold it under warm water for a moment, then ease the ice cream out.

Per average serving

92
Calories
kcal
1.5
Protein
g
21.6
Carbs
g
0.8
Fat
g
3.3g
Fiber
17.8g
Sugar
4mg
Sodium

Tips from the kitchen

  • Blend the raspberries while they're still frozen. They'll stay thick and hold their shape against the yogurt layer instead of running together into one pink color.
  • Don't skip the warm water trick when releasing them. Hold the mold under the tap for just a few seconds, any longer and the outside starts to melt before the pop slides out.
  • Pour the yogurt and raspberry layers in slowly, letting each one settle before adding the next. If you rush it the two will blend at the edges and you lose the swirl.
  • Push the sticks in once the molds are mostly full but still soft. Wait too long and the mix sets around them crooked.
  • Three hours is the minimum. If you can leave them overnight they pop out cleaner and the layers are easier to see.

Ways to vary it

  • Swap the raspberries for frozen strawberries or a mix of berries if that's what you've got in the freezer.
  • A handful of mini chocolate chips stirred into the yogurt layer is a nice touch for the kids.
  • If you like things less sweet, you can pull back on the honey in the yogurt mix and let the berries carry it.

Storage & leftovers

These keep in the freezer for about two weeks if you wrap the molds or transfer the pops to a sealed bag once they're solid. They don't go in the fridge, they'll just melt. No reheating needed, but if a pop is rock hard let it sit on the counter a minute or two before handing it over.

What to serve with it

Lovely on their own straight from the freezer on a hot afternoon. A bowl of fresh raspberries on the side never hurts.

UC
By Untrained ChefPublished 20 May 2026 · Updated 11 July 2026

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