4 Ingredient Creamy Lemon Popsicles

These 4 ingredient creamy lemon popsicles are a refreshing and healthful treat. This recipe uses minimal ingredients, so you won’t break a sweat in the kitchen. (Which is always nice to avoid in the summer!!) 

overhead image of creamy lemon popsicles

Lemon is one of my favorite flavors, so it wasn’t long after I started making my own dessert recipes that I began whipping up lemon popsicles. These creamy lemon popsicles are made with yogurt, lemons, almond milk, and honey (or agave). They’re so easy that the kids could make them while you put up your feet!

creamy lemon popsicles

Tell Me About these 4 Ingredient Creamy Lemon Popsicles

  • Texture: Creamy and smooth– like creamy lemon pie in popsicle form! Plus you get a little crunch or chew from the sprinkles. 
  • Flavor: Summer in a popsicle. The lemon flavor is bright and bold, but the entire dessert tastes light and refreshing – almost like an orange cream popsicle. 
  • Ease: The only work is squeezing the lemons. Then you just mix everything together and pour into the molds.
  • Time: 5 minutes to prep, 6 hours to freeze, and that’s it.

Choosing the Right Ingredients

  1. Yogurt. I use nonfat Greek yogurt, but any fat works. If you decide to use a flavored yogurt that would pair well with the lemon flavor (maybe strawberry?), you can reduce the honey or agave since the yogurt will be sweetened. Start with a couple of teaspoons, then add more to your taste. I just went with plain Greek yogurt because I wanted the lemon flavor to be front and center. You can certainly use regular yogurt, but does anything really come  close to the creamy tartness that is Greek yogurt?
  2. Now for the lemons. We’ll use the juice and zest of 1 and 1/2 lemons to flavor the popsicles. If there’s one flavor to define summer, it has to be lemon. But the wonderful part is that lemons are a year-round flavor, so you can enjoy these creamy lemon popsicles in winter too.
  3. I’ve tried these with both agave and honey. Both get the job done, but I like honey a little better. The flavor pairs perfectly with the tart Greek yogurt and lemon juice. 
  4. Milk thins the mixture out. That makes it easy to transfer to the popsicle molds. Do you own a set? You should definitely get your hands on one of these things!

Are these Healthy?

Healthy is, of course, a relative term. But yes, I consider these a healthier treat. There are 2 and 1/2 cups of Greek yogurt in only 6 popsicles, which is just under 1/2 cup of yogurt in each pop. That works out to about 9g of protein per popsicle.

popsicle yogurt mixture with sprinkles in a glass bowl

creamy lemon popsicles

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creamy lemon popsicles

4 Ingredient Creamy Lemon Popsicles

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours, 5 minutes
  • Yield: 6 popsicles
  • Category: Frozen Dessert
  • Method: No Bake
  • Cuisine: American

Description

Beat the heat with these ice-cold 4 ingredient creamy lemon popsicles! They taste just like ice cream, but are made with lemons and Greek yogurt.


Ingredients

  • 2 and 1/2 cups (600g) plain Greek yogurt*
  • juice of 1 and 1/2 lemons (about 1/4 cup or 60ml)
  • zest of 1 lemon
  • 2 Tablespoons (30ml) milk (I use almond milk)
  • 2 Tablespoons (45g) honey or agave
  • optional: rainbow sprinkles*

Instructions

  1. Stir all of the ingredients together. Careful stirring in the sprinkles, as they may slightly bleed their color. The mixture will be thick. Taste it. If you want it sweeter, you can add a little more agave/honey. If you want a little more lemon, add more juice or zest.
  2. Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing – if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 3-4 hours or overnight.
  3. Run popsicle molds under warm water to easily remove.

Notes

  1. Yogurt: I use nonfat Greek yogurt, any fat works! If you decide to use a flavored yogurt that would pair well with the lemon flavor, you can reduce the honey or agave since the yogurt will be sweetened. Start with a couple teaspoons, then add more to your taste.
  2. Sprinkles: Use a variety of sprinkles that will not bleed into your popsicle mixture. Nonpareils (the little balls) always bleed, so steer clear of those. I used Sweetapolita’s Sprinkle Shop Pastel Dreams Medley in these pictured popsicles.
  3. Here’s the popsicle mold I use!

Keywords: lemon popsicles, creamy lemon popsicles

See more gluten free recipes, more recipes with lemon, and more frozen treats like these easy 3 ingredient blueberry yogurt popsicles.

10 Comments

  1. I made these the other day (and let me just give another shout out to those outstanding popsicle molds. Those things are CRAY!!!!) and my husband and I were both all “yeah right the kids are gonna eat these.

    Sally I’m considering investing in a padlock for the freezer. They. Freaked. Out. They also got covered in frozen yogurt in the process but if you had told me that a three year old who’s favorite phrase is “I hate that!” directed at whatever I’m trying to feed him and an eight year old who would survive on a pizza based diet if I let him were going to be fighting each other to see who got the first popsicle out of the freezer I would not have believed you.

    Fortunately the hubs and I were able to rescue two for ourselves and we lay on the couch in a blissed out high of lemon and sprinkly goodness for a good half hour that was only broken by one or the other of us sighing to the other one;

    “dear god these are good.”

    These things are amazing, you are amazing and if you have any interest in becoming my personal live in chef I’m happy to clear out a guest room for you.

  2. Sally! I made a double batch of these last week because I somehow wanted cold popsicles in cold weather(?). I had greek yougurt leftover from making your chai cinnamon swirl cake (subbed for sour cream) and lemons and homemade blackberry jam, and I tranformed them into a delicious, tangy, cool snack. I think the blackberry worked really well with the lemon 🙂 I like to eat them after a hot meal for a refreshing treat (am I weird? tell me I’m not). These are almost gone now, and I’m DEFINITLY going to make another (triple?) batch of these. They are so good!

  3. Easy to make, and the lemon juice DID NOT curdle the milk, like I expected. I wasn’t crazy about the texture, and the kids didn’t care for them either. Tasted great before freezing, but it wasn’t what I wanted once frozen.

  4. Mine are in the freezer as of now! I recently had to go on a very strict food diet due to GI issues. 🙁 I had to sub the almond milk for ultra – filtered lactose free milk (can’t have almonds), replaced honey with maple syrup (can’t have honey or agave nectar), and the Greek yoghurt with coconut yoghurt (can’t have lactose / dairy). Hoping they turn out well. Additionally, I processed some blueberries and slightly mixed the two for a lemon blueberry type of popsicle. They tasted great before going into the freezer, they will surely taste better coming out! Thank you for the recipe!!

  5. I wanted to leave this about agave:
    “In spite of what you may have heard, agave nectar is not made from the sap of the agave plant but from the starch of the agave root bulb. The agave contains starch, similar to the starch in corn or rice, and a complex carb called insulin, which is made up of fructose. Agave starch is put through a chemical process that converts the starch inro a fructose-rich starch, anywhere from 70% fructose and higher, according to several agave nectar web sites. That means that the refined fructose in agave nectar is even more concentrated than the fructose in HFCS. For comparison, the HFCS used in soda is 55% refined fructose. From Dr. Don Colbert’s “I Can Do This Diet”
    I was stunned when I read that last decade, and quit using agave nectar. A lot of media people say to use it, because they must not know about this.

  6. This recipe looks easy and awesome. Can’t wait to try it! May I know how long can they be kept in the freezer for? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Adeline, They can be covered in the freezer for up to three months. Enjoy!

  7. Hi, quick question, what is the texture like once frozen? I made some kind of like these except it used 2 cups greek yogurt and 1 cup almond milk, but it was very icy once frozen, not creamy. Do these come out creamier with less milk added?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Julie, these popsicles are creamy and smooth – we like to say it’s like creamy lemon pie in popsicle form! Plus you get a little crunch or chew from the sprinkles.

  8. Is there any other mold that you could use instead of popsicle molds? Ice Cube trays?
    Thx,’Klai

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