No lie, these taste like straight up lemon ice cream.
I don’t think I’ve ever actually had lemon ice cream before but if I had to guess– this on-point flavor, this unbelievably creamy texture, and this sweet tang would be it.
The best part of all? These creamy lemon popsicles are made with yogurt, lemons, almond milk, and honey (or agave!). That’s it, just 4 simple ingredients. So easy, the kids can make them while you sit back, put your feet up, fan yourself because it’s friggin’ HOT, and wait for a cold and creamy popsicle.
So, yes! It’s the return of my minimal ingredient healthy popsicles. Previous members of the club include: 3 ingredient strawberry banana from 2014 and 3 ingredient blueberry yogurt swirl from 2015. This year, I decided it was time to unleash the FORCE of lemon. So much love for my flavor bestie. ♥
Before I get to the lemon, let’s chat about the base of these popsicles: protein-packed Greek yogurt. You can certainly use regular yogurt, but does anything come quite as close to the creamy tartness that is Greek yogurt? It’s sort of extremely crazy that popsicles can be our vehicles for protein. I mean that’s weird, right? There’s 2 and 1/2 cups of Greek yogurt in only 6 popsicles, which is just under 1/2 cup of yogurt in each pop. So that works out to about 9g of protein per popsicle. What the heck is happening. It’s a frozen dessert miracle!
We’ll use the juice and zest of 1 and 1/2 Sunkist lemons to flavor the popsicles. If there is one flavor to define summer, that flavor has got to be lemon. (Think: lemonade!) But the wonderful part is that lemons are a year-round flavor, so you can enjoy these creamy lemon popsicles even in the dead of winter. Who wouldn’t want that?!
The lemon flavor is bright and bold, but the entire dessert tastes light and refreshing– almost like an orange creamsicle. You could certainly compliment the lemon flavor with a flavored Greek yogurt– maybe strawberry? (So many ideas racing through my head right now!) But I just went with plain Greek yogurt because I wanted the lemon flavor to be front and center. A lemon tip for you: to get the most juice from a lemon is to have it at room temperature. You can store in the refrigerator to make it last longer, but take it out a day before to extract the most juice for your popsicles. 🙂
To the yogurt and lemon mixture, add a little liquid sweetener. In the past week, I’ve tried these with both agave and honey. Both get the job done, but I like honey a little better. Its flavor pairs perfectly with the tart Greek yogurt and lemon juice. You don’t need much at all; just a little sumthin’ sumthin’ to sweeten the pops up.
Milk thins the mixture out so it’s easy to transfer to the popsicle molds. Do you own one yet? You’ve gotta get your hands on one of these things. Popsicles are so fun to make, not to mention laughably simple, and you can make them all sorts of ways with yogurts and fresh fruit puree (some suggestions in this post!). Both kids and adults love them and they’re the ultimate treat to beat that summer heat. And won’t feel like a brick in your stomach, unlike ice cream.
The popsicles will only take about 5-6 hours to freeze, so you can whip them up in the morning to be enjoyed in the afternoon or after supper. Plus, how can you not smile eating a popsicle? Especially a popsicle that took you 5 minutes to stir together. And a popsicle that’s full of sprinkles!! I’m sorry, these creamy lemon popsicles were just screaming for a rainbow.
These popsicles are chilly, refreshing, pretty darn healthy, cold & creamy like ice cream, tart ‘n’ sweet, using minimal easy ingredients, and you certainly won’t break a sweat making them. Stay cool, friends!
4 Ingredient Creamy Lemon Popsicles
- 2 and 1/2 cups (600g) plain Greek yogurt1
- juice of 1 and 1/2 Sunkist 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 sprinkles2
- Popsicle mold (here is the one I own)
- 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.
- 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.
- Run popsicle molds under warm water to easily remove. Eat on a hot day!
- 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.
- Be sure to use a variety of sprinkles that will not bleed into your popsicle mixture. Nonpariels (the little balls) always bleed, so steer clear of those. I used Sweetapolita's Sprinkle Shop Pastel Dreams Medley
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
Today I’m working with Sunkist! Thanks for helping me promote brands and products I enjoy.