Sugar-Free Popsicles Recipe
Ripe strawberries carry enough natural sugar to do most of the sweetening on their own, so only a small amount of a sugar-free sweetener is needed to round out the flavor. Greek yogurt adds fat and protein that keep the texture creamy instead of turning into a solid ice block.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 375 min
- Servings
- 8
Ingredients
- 2 cups fresh strawberries, hulled
- 1 cup plain full-fat Greek yogurt
- 2 tbsp fresh lime juice
- 3 tbsp powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1/8 tsp fine salt
Nutrition per serving
- Calories
- 34
- Protein
- 2g
- Carbs
- 3g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Puree the hulled strawberries in a blender or food processor until mostly smooth, leaving a few small flecks for texture.
- 2Add the Greek yogurt, lime juice, sweetener, vanilla extract, and salt to the blender and pulse just until combined.
- 3Taste the mixture and adjust the sweetener if needed; it should taste slightly sweeter than you want the finished popsicle to be, since freezing dulls sweetness.
- 4Pour the mixture into popsicle molds, filling each to about 1/4 inch below the rim to leave room for expansion.
- 5Tap the molds firmly on the counter a few times to knock out air pockets, then insert the sticks.
- 6Freeze for at least 6 hours, or overnight, until completely solid.
- 7To unmold, run the outside of the mold under warm water for 10 to 15 seconds, then gently twist and pull each popsicle free.
Tips & variations
- Use the ripest, reddest strawberries available; underripe berries are more tart and need extra sweetener to compensate.
- For a dairy-free version, swap the Greek yogurt for full-fat canned coconut milk (the thick part, not the watery liquid).
- Swap in an equal amount of pureed mango, peaches, or raspberries for a different flavor, adjusting sweetener to taste since fruits vary in natural sugar.
- A tiny pinch of xanthan gum (about 1/8 teaspoon) whisked in before freezing noticeably reduces ice crystal formation and keeps the texture creamier.
Storage & reheating
Keep popsicles in their molds or transfer to a freezer bag or airtight container, separating layers with parchment paper so they don't stick together. They keep well in the freezer for up to 2 months; after that, ice crystals start to affect texture even though they're still safe to eat.
Tips from the Tulo kitchen
- Blending in half a frozen banana along with the strawberries gives a noticeably creamier, less icy texture without adding much extra sweetness.
- If popsicles won't release from silicone molds, letting the mold sit at room temperature for 2 minutes works better than forcing them out, which can snap the stick.
FAQ
What's the best sugar substitute for popsicles?
Powdered erythritol or a monk fruit blend works best because they dissolve smoothly into cold mixtures without the gritty texture granulated versions can leave behind. Liquid stevia also works but has a stronger aftertaste when used in large amounts.
Can I make these without popsicle molds?
Yes. Small paper cups or an ice cube tray work as substitutes; pour the mixture in, cover the top with foil, and push a popsicle stick or toothpick through the foil to hold it upright while freezing.
Why do my sugar-free popsicles turn out icier than regular ones?
Sugar lowers the freezing point of liquid and helps prevent large ice crystals from forming, so sugar-free versions can turn out icier by comparison. Using yogurt or a bit of banana for fat and body, plus a pinch of xanthan gum, helps offset this.
How long do homemade popsicles last in the freezer?
They're best within 2 months. After that, ice crystals build up from repeated freezer temperature fluctuations, and the texture turns grainy even though the popsicles remain safe to eat.