Chocolate-Covered Frozen Yogurt Pops with bananas, strawberries, raspberries , blueberries and toasted almonds, a refreshing summer treat with no refined sugar added. The frozen fruit is blended with yogurt and honey to create a smooth, creamy mixture which is frozen in mini silicone moulds, then dipped into melted chocolate and toasted almonds for an irresistible crunch. Easy to make, full of goodness and so delicious!
If you like ice cream as much as I do, but you also like healthier treats, these yogurt popsicles are the best frozen treats you can enjoy this summer. They are as indulgent as a traditional ice cream, but minus all the sugar that comes with it.
Popsicles (or ice lollies in the UK) are a fantastic way to keep cool on a hot day, and while supermarkets spoil us with tons of options, making some at home is a super easy job. And you can get kids involved too!
In my frozen treats section on the blog you can find a rather wide range of homemade ice creams and popsicles, from healthier to not-so-healthy, but all equally scrumptious. And these frozen yogurt pops are a lovely addition.
Naturally sweetened with honey, they also benefit from all the sweetness that comes from the frozen bananas and berries. You can buy a frozen mix, or you can slice a banana and freeze the fruit yourself.
They pops can be enjoyed as it is, they are perfectly delicious and refreshing, but dipping them in melted chocolate with toasted almonds takes them to the very next level. You can skip the almonds or add any other toasted nuts of your choice (I would definitely add the nuts though).
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The yogurt mixture
- yogurt - I chose Greek yogurt as it's creamy and rich. You can go for any other plain yogurt, but I'd advise against low-fat versions, they have a higher water content and will produce noticeably icer pops
- frozen fruit - banana slices add sweetness but also creaminess, I highly recommend adding it to the recipe. For the berries I slices some strawberries and added blueberries and raspberries, but you can also add any other summer fruit of your choice
- honey - can be swapped for maple syrup for a vegan version, or any syrup of your choice
For the chocolate cover
- chocolate - I used a mix of dark and milk chocolate, but you can go for any chocolate you like
- coconut oil - adds a nice shine to the melted chocolate and also a lovely hint of coconut
- almond flakes - you can use them as it is, but toasting them a lot more flavour and crunch
Step-by-step photos and instructions
- add the frozen fruit, yogurt and honey to a blender and blend until smooth
- divide the mixture between 12 popsicle moulds and freeze until solid
- to make the chocolate cover, break the chocolate into pieces and add it to an electric chocolate melting pot together with the coconut oil
- toast the almond flakes until golden
- once the chocolate is melted, add the toasted almonds and mix well
- dip each popsicle into the melted chocolate, then transfer to a tray lined with non-stick paper
- freeze again until solid
Expert tips
Greek yogurt contains more milk fat and less water, so it freezes into a creamier texture and smaller ice crystals, so I would avoid the 0 fat or low fat versions.
Dip the pops one at a time, as the chocolate hardens very quickly on the frozen yogurt. If you have an electric melting pop, it's particularly helpful, as it keeps the chocolate smooth and at the perfect consistency throughout.
Use a blender or chopper with large blades to break the frozen fruit. Smaller blades can't achieve the same consistency, and the mixture won't be smooth enough.
Other frozen treats you might like
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Chocolate-Covered Frozen Yogurt Pops with Berries
Ingredients
For the frozen yogurt
- 200 g full-fat Greek yogurt (7 oz)
- 200 g frozen banana slices and berries (equal amounts of chopped strawberries, raspberries and blueberries) (7 oz)
- 60 g honey (2 oz)
For the chocolate cover
- 180 g milk chocolate (6 oz)
- 100 g dark chocolate (3.5 oz)
- 1 tablespoon coconut oil
- 60 g toasted almond flakes (2 oz)
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Instructions
- Add the frozen fruit, yogurt and honey to a blender or chopper and blend until you get a smooth texture.
- Divide the mixture between 12 mini silicone popsicle / ice lolly moulds and insert sticks.
- Freeze for 2-3 hours or until solid.
- Break the chocolate into pieces and add them to an electric melting pot together with the coconut oil and melt.
- Alternatively, add them to a bowl set over a pot with simmering water, and melt until smooth.
- Chop the toasted almond flakes and add them to the melted chocolate.
- Working fast, dip each popsicle into the melted chocolate, and transfer onto a tray lined with non-stick paper to prevent them from sticking to the tray.
- Freeze again for 10-15 minutes or until the shell is frozen.
Video
Notes
- Greek yogurt contains more milk fat and less water, so it freezes into a creamier texture and smaller ice crystals, so I would avoid the 0 fat or low fat versions.
- Dip the pops one at a time, as the chocolate hardens very quickly on the frozen yogurt. If you have an electric melting pop, it's particularly helpful, as it keeps the chocolate smooth and at the perfect consistency throughout.
- Use a blender or chopper with large blades to break the frozen fruit. Smaller blades can't achieve the same consistency, and the mixture won't be smooth enough.
Nutrition
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