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–+ servings

Strawberry kefir ice pops

Prep Time 10 minutes
Freezing 6 hours
Total Time 6 hours 10 minutes
Servings 10 pieces
Print the recipe

Ingredients

  • 220 g fresh strawberries Weigh after removing the tops.
  • 240 ml plain milk kefir Use unsweetened kefir.
  • 180 ml plain whole-milk yogurt Use unsweetened yogurt.
  • 30 ml heavy cream Use liquid cream; no whipping needed.
  • ½ banana Peeled.
  • ½ lemon Juice only.
  • 1 tsp vanilla extract
  • 2 tbsp honey

You will need

  • Blender
  • Ice-pop moulds and sticks
  • Knife and chopping board
  • Kitchen scale, measuring jug and measuring spoons

Instructions

  • Prepare the strawberries by washing them and removing their tops, then weigh the hulled fruit.
  • Blend the strawberries, kefir, yogurt, cream, peeled banana, lemon juice, vanilla extract and honey until smooth.
  • Pour the mixture into the ice-pop moulds, leaving a little space at the top.
  • Insert a stick into the centre of each mould, keeping it upright with the mould lid.
  • Freeze for at least 6 hours, or overnight, until the pops are frozen all the way through.
  • Release each pop by briefly running warm water over the outside of the mould and gently pulling on the stick.
    • Makes about 10 small ice pops, depending on the size of your moulds.

Storage and safety

Once completely frozen, remove the pops from their moulds, wrap individually and store in an airtight container at −18°C (0°F) or below. Eat within 2 months for the best texture. These pops contain honey; do not serve them to children under 12 months.