4 Ingredient Creamy Lemon Popsicles

Cold, ultra creamy, and only 4 ingredients! These healthy lemon popsicles are ready to enjoy in a few hours. Recipe on sallysbakingaddiction.com

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.

Cold, ultra creamy, and only 4 ingredients! These healthy lemon popsicles are ready to enjoy in a few hours. Recipe on sallysbakingaddiction.com

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?!

How to make 4 ingredient creamy lemon popsicles on sallysbakingaddiction.com

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.

Cold, ultra creamy, and only 4 ingredients! These healthy lemon popsicles are ready to enjoy in a few hours. Recipe on sallysbakingaddiction.com

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!

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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


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.


  • 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*


  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. Eat on a hot day!


  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: 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.
  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 swirl popsicles. Also made with Greek yogurt!

3 ingredient blueberry yogurt popsicles on sallysbakingaddiction.com

Ice-cold 4 ingredient creamy lemon popsicles! They taste just like ice cream, but are made with lemons and Greek yogurt. Recipe on sallysbakingaddiction.com


Comments are closed.

  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.

    1. Oh my gosh you are HILARIOUS. This made me laugh so much this morning!!! These popsicles are ridiculously good and I wish the pictures could do them better justice! And, um, being a personal chef sounds amazing. Especially if I could make and “taste test” creamy lemon popsicles all day long. And pizza!

  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!

    1. Not weird at all! I could eat these all year round too and the blackberry jam I bet was an amazing addition!

  3. These popsicles look perfect for summer time! Can’t wait to try this recipe!

  4. 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.

  5. 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!!

  6. 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.

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