Popsicles, no matter the content, are the call of the season, as the oppressive heat bogs you down. So, try something fruity, something creamy, and something a little indulgent with these mixed fruit yogurt Oreo popsicles. Kids and adults will love these creamy, fruit popsicles, which are quite nutritious courtesy of the velvety whipped cream folded into the Greek yogurt, dotted with juicy chunks of your favorite fruits, and just when you think it can’t get better—boom, swirls of crushed Oreo add that dark, cookie crunch. It’s the dessert that doesn’t make you choose. It’s the best kind of mess in a mold.
Mixed Fruit Yogurt Oreo Popsicles (Serves: 16)
Ingredients
- 1 cup chilled heavy cream (add less if you want a less creamy popsicle)
- 2 cups whole milk Greek yogurt (plain or vanilla)
- 1/3 cup honey, to taste
- 2 cups chopped fruit of your choice
- 10 Oreo cookies
Instructions
- Seal the Oreo cookies in a ziplock pouch with a side open, to let air pass. Use a rolling pin to crush the cookies into fine crumbs.
- Add the chilled heavy cream into a big metal mixing bowl, preferably chilled along with the metal whisks, and whip just until soft peaks form. The cream should double in volume and have some structure to it, but not too fluffy.
- Fold the yogurt and honey into the chilled whipped cream carefully, until combined.
- Then stir the chopped fruit into the whipped cream.
- To create the Oreo swirl by folding in the crushed Oreos. Do it carefully to create a marbled, swirled effect in the cream-yogurt base. Note: Don’t overmix, you need the cookie ribbons to stand out.
- Then wash and dry the popsicle molds well to prevent ice crystals from forming later.
- Fill the popsicle molds until 3/4 full, with the creamy mixture and use the back of a spoon to tamp it down and eliminate any air pockets. Then tap the molds gently on the counter to release any bubbles.
- Insert the popsicle sticks, then freeze for at least 4 hours or until solid.
Tips & Tricks
- Start with cold heavy cream straight from the fridge, and also chill the metal mixing bowl and whisk attachments in the freezer for at least 10-15 minutes before whipping. This helps the fat in the cream stay solid and whip up faster and turn fluffier. The colder your setup, the more stable and airy your whipped cream will be and less prone to collapsing once the other ingredients are folded in.
- Not all fruit bodes well in frozen treats you want pieces that hold their shape and don’t water down the mix. So, pick low-moisture options like banana, blueberries, or strawberries. Fruits like watermelon or pineapple, while tasty, tend to release too much liquid and can make the popsicles icy or cause layers to separate.
- In case you are using watery fruits, put all of the chopped bits in a fine mesh sieve for a few minutes to let excess liquid drain off. Alternatively, you can blot the pieces carefully with a paper towel.
- Don’t just dump and mix the Oreo crumbs into your cream-yogurt mix, or you’ll end up with a grayish mush instead of pretty dark cookie ribbons. Once your base is fully mixed and the fruit is folded in, sprinkle in the crushed Oreos and use a spatula or butter knife to fold in figure-8 motions.
- Your taste buds dull a bit when things are cold, so something that seems perfectly sweet in the bowl might taste muted once frozen. Give your mixture a quick taste before filling the molds. If it’s only just sweet enough, add another spoonful of honey. If you’re using sweetened fruit or vanilla yogurt, you might not need as much.
- Ice crystals happen when there’s too much water or air in the mix. To avoid these, stir slowly, fold carefully, and tap the molds firmly on the counter after filling them to help eliminate air pockets that can freeze into weird gaps or bubbles. If you have room, you can even freeze the pops inside a container or bag to buffer against freezer burn or temperature shifts.
- Frozen popsicles can be stubborn to demold; instead of yanking them from the mold, dip the whole mold in a bowl or sink of warm water for 15-20 seconds. Use warm, but not hot water, to loosen the outer edge just enough. Gently wiggle the stick side to side to ease the popsicle out. If it resists, give it another dip and try again.