Tutti Frutti Ice Cream Pops are a deliciously refreshing treat that combine creamy yogurt and vibrant fruits into a delightful frozen snack. Perfect for a hot day or a fun dessert, the pops bring a burst of fruity flavor to your palate.
Feel free to substitute the yogurt with a dairy-free alternative if you’re lactose intolerant or prefer a plant-based option. For those with allergies, ensure that the maraschino cherries and mandarin oranges are free of any allergens. Using ripe bananas enhances the creaminess, but if you happen to have fresh ones, just make sure to freeze them first for the best consistency. The sugar amount can also be adjusted to your taste or swapped with a sweetener of your choice.
Ice Cream & Frozen
Tutti Frutti Ice Cream Pops Recipe
Ingredients
- 32 ounces yogurt (I use fat free plain)
- 2 very ripe bananas, peeled and frozen
- 1/4 cup chopped maraschino cherry
- 1/2 cup approximately crushed pineapple in juice, undrained
- 1 tablespoon approximately lemon juice
- 15 ounces mandarin oranges, drained, chopped
- 1/2-1 cup sugar (approximately)
Instructions
- Mash 2 very ripe bananas into a puree using a food processor or a hand stick blender.
- Pour the banana puree into a bowl if using a food processor. Add 32 ounces of yogurt, 1/4 cup of chopped maraschino cherries, 1/2 cup of crushed pineapple with juice, 1 tablespoon of lemon juice, and 15 ounces of drained and chopped mandarin oranges.
- Mix all the ingredients together until well incorporated. If you have a mixing bowl with a pour spout, it makes pouring into molds much easier.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze.
- Freeze the pops for about 1 hour, then carefully insert wooden sticks into the center of each mold and return to the freezer until solid.
- For creamier pops, make sure to freeze the bananas beforehand; otherwise, they might turn out icier than intended.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: