These Greek yogurt strawberry popsicles are a refreshing, creamy treat for hot days. Made from ripe strawberries, creamy Greek yogurt, and a touch of honey, they offer a perfect balance of tang and natural sweetness without complicated steps or special equipment.
Why this recipe works
This recipe is simple and reliable. With just a blender and a mold you can make a frozen snack that’s creamy, bright and naturally sweet. Greek yogurt adds body and tang while honey keeps the texture scoopable straight from the freezer.
Ingredients
- Strawberries: Fresh, ripe berries give the best flavour and colour. If strawberries are out of season, frozen berries work too.
- Greek yogurt: Full-fat Greek yogurt produces the creamiest result. Lower-fat or non-dairy alternatives can be used but the texture will vary.
- Honey: A natural sweetener that enhances the fruit and helps keep the popsicles from freezing rock-hard. Substitute maple syrup, agave, or a sugar-free sweetener if preferred.
How to make Greek yogurt strawberry popsicles
Full recipe details are in the recipe card below. The method is quick: prepare the fruit, blend with yogurt and honey, pour into molds, then freeze.
- Step 1: Clean, hull and halve the strawberries.
- Step 2: Place the strawberries, Greek yogurt and honey in a blender or food processor.
- Step 3: Blend until smooth and uniform in texture.
- Step 4: Pour the mixture into popsicle molds and insert sticks, leaving enough depth to hold them comfortably.
- Step 5: Freeze for at least 6–8 hours or overnight for best results.
- Step 6: Release popsicles by briefly running the mold under warm water and enjoy.
Substitutions
- Vegan: use coconut cream or a plant-based yogurt.
- Sugar-free: use monk fruit sweetener or stevia, adjusting to taste.
- Swap honey for maple syrup or agave if preferred.
- Frozen strawberries are fine when fresh ones are unavailable—thaw slightly before blending.
Variations
Try these twists to change texture and flavour:
1. Strawberry Banana Blend
- Add one ripe banana for extra natural sweetness and a silkier texture.
2. Strawberry Mint Refresher
- Stir in two tablespoons of finely chopped fresh mint for a cooling herbal note.
3. Chunky Strawberry Popsicles
- After blending, fold in ½ cup finely diced strawberries for bits of fruit in every bite.
Adjust the sweetness as you try variations—taste the mixture before freezing.
Choosing the right popsicle mold
Pick a mold based on the finish you want and how easy you want unmolding to be.
1. Silicone molds
- Pros: Flexible and easy to remove popsicles from.
- Cons: Can bulge slightly and may not hold a perfectly rigid shape.
2. Plastic and metal molds
- Pros: Sturdier, hold uniform shapes.
- Cons: Popsicles can be harder to remove without warming.
DIY alternatives
No mold? These household items work well:
- Small paper cups with popsicle sticks
- Ice cube trays for mini popsicles
- Plastic shot glasses for compact shapes
Storage
- Freezer storage: Keep popsicles in molds or transfer them to freezer bags once fully frozen.
- To reduce freezer burn, wrap individual popsicles in wax paper before bagging.
- For best texture and flavour, consume within one month.
Tips for perfect popsicles
Simple techniques that improve results:
Making
- Use ripe, sweet strawberries for the best flavour.
- Blend thoroughly to avoid icy crystals.
- Leave a little headroom in each mold to allow for expansion.
Unmolding
- Run the mold under warm water for 10–15 seconds to loosen.
- Gently wiggle the stick to release the popsicle—avoid forcing it.
FAQ
Yes. Thaw frozen strawberries slightly before blending so the mixture mixes smoothly.
Yes. Swap Greek yogurt for a non-dairy yogurt such as coconut yogurt. The texture will be creamy but may differ slightly from dairy yogurt.
Yes. The bright colour, fruity flavour and simple steps make them a kid-friendly recipe kids can help prepare.
They usually need about 4–8 hours. Overnight freezing ensures they are fully set.
More ice-cream recipes
-
Mango Coconut Popsicles with Lime
-
Pineapple Popsicles
-
Roasted Strawberry Ice Cream
-
Gin and Tonic Sorbet
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📖 Recipe
Greek Yogurt Strawberry Popsicles
PIN
Equipment
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Popsicle mold
Conversions
Ingredients
- 500 g strawberries, fresh, cleaned, hulled and chopped
- 480 g Greek yoghurt, full fat preferred
- 120 g honey
Instructions
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1. Clean and hull the strawberries and chop them in half.
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2. Combine the berries, yogurt and honey in a blender or food processor.
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3. Blend all ingredients until smooth.
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4. Pour the mixture into popsicle molds and insert sticks, leaving a bit of space at the top for expansion.
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5. Freeze for at least 6–8 hours or overnight.
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6. Unmold by running the mold under warm water, then serve and enjoy.
Peter’s Tips →
- Frozen strawberries work—thaw in the fridge and drain before using if you prefer.
- You can use lower-fat or dairy-free yogurt, but expect a change in creaminess.
- Swap honey for maple syrup, agave, or a sugar-free option—add sweetener gradually and taste before freezing.
- Blend thoroughly to reduce ice crystals for a smoother texture.
- Leave space at the top of each mold for expansion as the mixture freezes.
Nutrition
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Calories: 89 kcal
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Carbohydrates: 16 g
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Protein: 5 g
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Fat: 1 g
Nutrition information is approximate and provided for convenience.
© Souvlaki For the Soul
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This post was first published in January 2010 and updated with new information and photos in February 2025.