Treat me: Frozen yoghurt iceblocks

This recipe – if you can call it that – is direct from the ‘I can’t believe I didn’t think of this earlier’ files. If you’ve ever wondered how to make your own nutritionally sound, outrageously simple and utterly delicious popsicles/ice blocks/ice lollies/freezer pops/icy poles, I have the answer.

But first, here’s a beach scene to put you in the mood…

Worser Bay, Looking Towards Cook Strait And Seatoun, Wellington

This photo, taken last night, is meant to distract you from the fact that while my amazing homemade frozen yoghurt popsicles are genius in icy form, I have been unable to take a decent photo of them. Try as I might, they just turn out looking wrong. So if you really want to see what they look like, you’ll need to make them yourself. And, as I’m about to show you, it’s probably the easiest thing you’ll do all weekend. Here’s how.

Frozen yoghurt iceblocks
You need four things to make these frozen treats: Greek yoghurt, good jam (or a variation thereof), iceblock moulds and about two hours. My iceblock moulds are Tupperware ones and, to be frank, they are weird. The shape is good, but the supposedly clever handle thing makes them hard to hold. I’d say that was a design flaw, wouldn’t you? I’ve seen some much simpler looking ones at the supermarket for about $5 – I’m thinking of trading up.
My first attempt was made with the last spoonful of some gorgeous apricot and vanilla jam made by my lovely sister. Since then I’ve made them with some not-homemade but still good blackcurrant jelly, lemon curd, and a sprinkle of chopped nuts and chocolate. There are no limits – just stick to the quantities I’ve outlined below.
My iceblock moulds take about 60ml (roughly 1/4 of a cup) each – so these quantities are to suit. But you can scale them to fit your needs (and any leftover mixture can be frozen in a little plastic container or eaten on the spot).

1 cup/250ml full-fat Greek yoghurt
1/4 cup/60ml high quality jam (or lemon curd, or chocolate/nuts as detailed above)

Stir the yoghurt and jam together until well combined. Taste – remember that some of the sweetness will be lost in the freezing process – and swirl through a little more jam if desired. Pour into iceblock molds (this amount will fill five or six) and freeze for one to two hours.
Unmould – dipping them in just-boiled water usually helps – and enjoy.

Have a great weekend, everyone!



  1. February 22, 2014 / 10:16 pm

    Oh come on! We still need a photo, even if it isn't the best.

    • February 24, 2014 / 7:39 am

      I'm really sorry, it's not for lack of trying. It's just that every time I unmold one it somehow gets eaten, or half-eaten, before I can think to photograph it. And a half-licked ice block is not very seemly…

  2. February 24, 2014 / 2:19 am

    Lucy, this was perfectly delicious – we had it last night (made with that very same jam) only churned into ice cream rather than frozen as popsicles. The ice cream machine is really starting to earn its keep!

    • February 24, 2014 / 7:37 am

      I'm so pleased! I keep thinking about that ice cream – and reminding myself that we have neither the freezer, bench or increased girth space for an ice cream machine…

  3. February 24, 2014 / 4:18 am

    i don't have proper iceblock moldsbut ido have small plastic cups that could perform the same function.
    and i do have full-fate gl yoghurt and some passionfruit butter my mother made… yumness here we come!
    and i love your photo, it is summer perfection.

  4. February 24, 2014 / 4:19 am

    full FAT gk (greek). full fate. ha, what is one's destiny after eating these frozen yoghurts?!

  5. February 24, 2014 / 10:53 pm

    sounds excellent – I have had a few yoghurt icy poles bookmarked this summer and then just been lazy and had zooper doopers (the thin flavoured ice blocks) – haven't tried jam but am into jam making lately so home made jam would be great

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