If you're looking for a healthier treat to cool down this summer then these vegan strawberry yogurt popsicles are bound to hit the spot. They're so easy to make and you just need 5 simple ingredients to make them.
I remember visiting seaside villages as a kid and eating fresh strawberry sorbet topped with vanilla soft serve, and these bars remind me exactly of that but in a healthier version!
These refreshing frozen lollies are a spin on my tropical popsicles. Between these and my pina colada popsicles and mojito popsicles, you'll have plenty of options for staying cool this summer no matter what flavor you fancy!
📖 Recipe Overview
- Easy to make with just 5 simple ingredients.
- Naturally sweetened and refined sugar-free.
- A healthier treat for summer.
- Creamy and refreshing all at once.
- Completely eggless, dairy-free, gluten-free, and nut-free.
🍓 Ingredients needed
- For the creamy layer, we're using a combination of coconut milk and coconut yogurt. I love how the slightly cultured flavor of coconut yogurt comes through in these vegan popsicles. The full-fat coconut milk makes them creamy and less likely to have an icy mouthfeel.
- Pure maple syrup is mainly to sweeten the coconut layer. It also sweetens the strawberry sorbet layer, but you can leave it out if you find it sweet enough. It depends on the quality and sweetness of the strawberries you use, as well as your personal taste.
- Try to use good quality seasonal strawberries if you can, as they will make all the difference to the flavor of your strawberry popsicles.
🥣 How to make strawberry yogurt popsicles
(1) For the strawberry layer, add the strawberries and maple syrup to your high-speed blender or food processor and blitz until it reaches a smooth consistency with no lumps. Taste test to check if the mixture is sweet enough for your liking. If it needs more sweetness add the maple syrup and blend again for a minute to combine.
(2) Separate the mixture between 10 popsicle molds and freeze for about an hour, or until the mixture has solidified just enough to add the next layer.
(4) The easiest way to add the frozen yogurt layer is to transfer it to a piping bag so that you can pipe the mixture in the molds as neatly as possible.
(5 & 6) Insert a wooden stick into each ice cream, you may need to force it down through the strawberry layer a little but it shouldn't be frozen too solid. Transfer the ice cream popsicles to the freezer to set completely for another 4 hours.
They take between 4-6 hours to firm up completely.
You can actually transform common kitchen items like loaf pans, ice cube trays, and paper cups into popsicle molds as shown on The Kitchen.
Store them in an airtight container in the freezer, separated by sheets of parchment paper. You can also pop them into individual sandwich bags to keep them stored individually.
🍨 More Vegan Ice Cream
If you love strawberries be sure to check out our roundup of vegan strawberry desserts!
- 440 g (3 cups) fresh strawberries
- 40 ml (⅕ cup) pure maple syrup
- Wash the strawberries well, remove the stems, and cut them into quarters. Place the ice cream molds on a tray that fits into your freezer.
- Add the strawberries and maple syrup to a high-speed blender or food processor and blend until smooth. Pour the mixture into 10 popsicle molds, cover, and freeze for an hour or until set enough to hold the yogurt ice cream layer.
- Add the coconut yogurt, coconut milk, maple syrup, and vanilla to a high-speed blender or food processor and blend until smooth.
- Transfer the mixture to a piping bag and pipe it into the molds on top of the strawberry layer. Insert a wooden stick into each ice cream (you may need to apply a little pressure to get it down through the partially frozen strawberry layer). Place back into the freezer to set completely for 4 hours.
Serving and storage
- To easily remove the popsicles from their molds run them under a hot tap for 10-20 seconds (without allowing water to enter into the popsicle mold itself).
- Store in an airtight container in the freezer for up to 3 months.
- Refrigerate the cans of coconut milk overnight, then only use the thick cream from the top of the cans. This recipe will call for 1-2 400ml cans, depending on the brand you use. I find Nature's Charm and Biona to have the best yield.
- If you can't get fresh strawberries, use frozen instead! With frozen strawberries, you'll be better off piping the mixture into the ice cream molds as it will be a little stiffer than if you're using fresh berries.
- Switch up the flavors of the ice lollies by using blackberries, raspberries, blackcurrants, or cherries instead. Depending on which fruit you use, you may need to adjust the amount of maple syrup added accordingly.
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*This recipe was originally published in June 2019. The recipe has since been improved and updated to simplify and include more detailed instructions.