Recipes · Dessert
Blueberry Lemonade Popsicles (Easy Homemade Ice Pops)
Tangy lemonade, sweet blueberries and a creamy yogurt swirl, frozen on a stick. Kids pour, swirl and wait (the hardest part).
Homemade ice pops are one of the best first recipes for children: nothing hot, nothing sharp, and a reward at the end. These taste like blueberry lemonade, with a creamy swirl of yogurt that gives them their marbled purple-and-white look. They are sweetened mostly with fruit, and you decide how much honey or maple syrup goes in.
Kids' jobs
- Squeeze the lemons (roll them on the table first, it makes them juicier).
- Pour the blueberry mix and spoon in the yogurt to make swirls.
- Push in the sticks and count down the hours.
No moulds?
Use small paper cups. Fill them two-thirds full, cover with foil, poke a wooden stick through the middle and freeze. Peel the paper off to serve.
Getting them out
Run the outside of the mould under warm water for 10–15 seconds, then pull gently on the stick.
Safety for little ones
Whole blueberries frozen inside a pop are hard and round, which is a choking risk for children under 4. For younger kids, blend all the berries in and leave the whole ones out. Honey is not safe for babies under 1 year; use maple syrup or leave the sweetener out.
Blueberry Lemonade Popsicles
- Serves 6
- Prep 10 min
- Cook 0 min
- Vegetarian
- Nut-free
- No cooking
- Ages 3–12
Kids can help: Squeeze the lemons, pour the mix into the moulds, swirl in the yogurt and push in the sticks.
Ingredients
- 1½ cups (220 g) blueberries, fresh or frozen and thawed
- juice of 2 lemons (about ¼ cup / 60 ml)
- 2–3 tbsp honey or maple syrup (no honey under 1 year)
- ½ cup (120 ml) water
- ½ cup (120 g) plain or vanilla yogurt
- 6 ice-pop moulds and sticks
Method
- Blend the blueberries, lemon juice, honey or maple syrup and water until smooth. Taste and add a little more sweetener if it is very tart.
- Pour the blueberry mix into the moulds until two-thirds full.
- Spoon a little yogurt into each mould and swirl once with a skewer or chopstick.
- Freeze for 1 hour, push in the sticks, then freeze for 3–4 hours more until solid.
- To serve, run the mould under warm water for 10–15 seconds and pull out gently.
Tip: For a stripy look, freeze the blueberry layer for 1 hour before adding the yogurt layer on top.
Allergens: Milk (yogurt); leave the yogurt out for a dairy-free pop. Check labels on bought ingredients. Cooking with heat, knives and blenders is a grown-up job.
