Do you dream of creamy and delicious ice cream, but light and guilt-free? These quick and light homemade popsicles are the perfect answer.
Easy to make, naturally sweet, and with a dark chocolate coating that melts in your mouth, they are ideal for summer… and for those seeking a genuine alternative to store-bought ice creams.
The base is made with Greek yogurt, 100% nut butter, and a pinch of natural sweetener of your choice (honey or raw cane sugar). No additives, no strange ingredients. Just a few simple elements that make each popsicle a fresh and nutritious pleasure.
Unlike the famous Mini Magnums, these popsicles contain no artificial flavors, glucose syrup, or unspecified vegetable fats. They are lighter, more controlled in sugars, and you can easily customize them with what you have at home: almond cream, hazelnuts or cashews, a favorite dark chocolate, a hint of vanilla.
Plus, you know exactly what you’re eating.
The mini format is perfect for satisfying a sweet craving without overindulging. You can prepare them in advance and store them in the freezer for up to a week. The only caution? Wait a few minutes after taking them out of the freezer before enjoying them, so you regain all the creaminess.
Try them: they are simple, satisfying, and irresistible. And when you taste them, you really wonder: “Why didn’t I make them sooner?”
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: No cooking
- Cuisine: Creative
- Seasonality: Summer, Autumn
Ingredients
- 5.3 oz Greek yogurt
- 0.9 oz almond cream (100% natural)
- 0.3 oz honey (equivalent to one teaspoon)
- vanilla (natural)
- 0.014 oz xanthan gum (tip of a teaspoon – optional read below)
- 7.1 oz 70% dark chocolate
- 0.7 oz rice oil
Tools
- Silicone mold for popsicles
Steps
Pour Greek yogurt into a container, add almond cream, and mix with a whisk.
Add honey and incorporate into the yogurt by mixing with the whisk.
Add vanilla and mix with the spatula.
Spoon a generous amount of yogurt filling into each cavity; tap the mold on the work surface to avoid empty spaces.
Insert the sticks and freeze for at least 4/5 hours; preferably overnight.
Melt the chopped chocolate and rice oil in a bain-marie; wait for it to cool down (if using a thermometer, it should reach about 89°F) before dipping the popsicle. The hot-cold action will immediately set the mini popsicles. Store in the freezer.
READ THE TIPS BELOW.
Storage:
The popsicles can be stored in the freezer for up to 2 weeks, sealed in an airtight container.
Storage of leftover coating
Once cooled, cover it well and store in the fridge or a cool place.
Before using again, gently reheat and stir before dipping more popsicles.
Variations:
Chocolate coating: you can customize it by also using milk or white chocolate (if you don’t need to keep them vegan or lactose-free). Add pistachio granules, hazelnuts, or coconut immediately after dipping, while the chocolate is still soft.
Vegan version: use a thick plant-based yogurt (like coconut or soy) and a 100% nut cream. The result will still be super creamy.
Snack format or cubes: if you don’t have molds, pour the mixture into mini silicone cups or ice cube trays: perfect as freezer “bites.”
Extra flavor: add cinnamon, vanilla, or a pinch of salt to the base to enhance the nut cream’s flavor.
FAQ (Questions and Answers)
Can I use a yogurt other than Greek?
Yes, but choose a thick yogurt that isn’t too liquid (like drained or “Greek style”) to keep the creamy texture. If using regular yogurt, let it drain slightly first.
Can they be sweetened without added sugars?
Absolutely! If the nut cream is naturally sweet (like toasted almond butter), you can omit the sweetener altogether. Alternatively, you can use a blended date or agave syrup in small amounts.
How long do they keep in the freezer?
They keep well for about 7-10 days if sealed well in an airtight container. I recommend taking them out a few minutes before enjoying to make them soft again.
Can I make them without the coating?
Sure. They will be even lighter, and the base flavor will stand out more. For an extra touch, you can decorate them with chopped nuts or grated coconut before freezing.
I don’t have xanthan gum, what can I do?
You can omit it. It is used to give a bit of silkiness to the mixture, but if you don’t have it, don’t worry; they turn out delicious anyway.
