Dessert · Gluten-Free

Strawberry Lassi Popsicles

With summer having started a month here before it officially started last week, the boys have been living off cold foods the past few weeks. Homemade popsicles with lots of nutrition hidden inside for the win.


Strawberry Lassi Popsicles



Add all the ingredients to a blender, process on medium until smooth.

Pour into popsicle molds, following their directions for inserting the sticks (in most molds, let them freeze for 30 minutes or so, then insert).

Freeze for at least 4 hours.

How many you get depends on mold size. Using the mold listed below, I made 11.

To remove easily: Fill a dishpan or similar with hot water. Quickly dip the bottom of the popsicle tray into it, then use a clean towel to grab the bottom of the mold and squeeze firmly, till it pops out. Repeat as necessary. Place popsicles on a parchment lined plate, return to freezer for an hour, then bag up and seal tightly, keep stored in freezer.


I’ve used many molds over the years, but most are so small! I was at Cost Plus World Market recently and came across a set I liked. They are standard size. You can find a similar set by Norpro Ice Pop Maker, on Amazon.

Yes, you can convert these to vegan if desired. Use full fat coconut milk (the canned type), and your favorite non-dairy cultured “yogurt” instead.

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