On the hottest days of the year, youāll find me reaching for one of the many frozen yogurt ice pops I keep stocked in my freezer. With sweet, tart lemon curd rippled into creamy yogurt, these refreshing treats are like a tangier version of the creamsicles of grocery store freezer aisle fame. Each bite is velvety smooth with sharp pops of flavor from the curd. All it takes to make a batch is four ingredientsāand if youāre using store-bought curd, you can have them made and in the freezer in less than 15 minutes.
This recipe from The Italian Bakery cookbook by the Silver Spoon Kitchen uses whole-milk yogurt and heavy cream as its base, and its neutral foundation allows other bright, punchy flavors to shine. Thereās no sugar in the blend of yogurt and cream, and all the sweetness from the pops comes from whichever mix-in you choose. Agar-agarāa vegetarian, algae-based gelatin substituteāhelps to thicken and set the dairy, making it an even creamier ice pop with a luxurious texture that lacks the ice crystals youād get from freezing yogurt on its own.
To make these ice pops, youāll gently bring heavy cream and agar-agar to a boil, allow it to cook for a minute, and then pour the mixture into a separate bowl. After adding the yogurt, youāll reserve a third of this mixture to whisk together with lemon curd or whatever preserve youāve chosen to use, and then layer the two yogurt mixtures together in your popsicle molds to create a dreamy, psychedelic swirl.
While Iām generally opposed to single-use kitchen tools, Iām a huge proponent of owning an ice-pop mold so you can keep your freezer stocked with icy delights all summer. Make your own three-ingredient fudge pops, strawberry shortcake ice cream bars, or these peach and crema paletas.
Once you have the basics of this egg-free, yogurt-based custard base down, each new batch is the perfect opportunity for using up that odd spot of jam in the fridge or fruit thatās about to spoil. Swap out the lemon curd for swirls of peach jam, strawberry compote, or bittersweet orange marmalade. Those ripe blueberries that are beginning to look puckered or the bruised apricots at the bottom of your fruit bowl? Throw them into a saucepan with a squeeze of lemon juice and sugar and simmer until they get nice and jammy.
Donāt feel like making your own preserves? You could also toss sliced fruit in sugar and allow it to macerate until juicy. And if youāre looking for something sweeter, a few spoonfuls of Nutella or dulce de leche will hit the spot. In the time it takes to prep and grill a batch of veggie burgers, your ice pops will be ready to party.
