Strawberry ice pops with yogurt and chia

These strawberry ice pops are so refreshing and fun to make. The yogurt adds a nice tangy flavour and the chia seeds gives a funny chewy texture.

Of all things summer, ice popsicles are one of my favourites. As a mexican, paletas are something that we just find everywhere, specially in places like the ones I grew up where is hot all year around. 

Here in Italy sure they’re good at making gelato, but for me, nothing beats a good fruit-based mexican paleta.

So I’ve been making ice popsicles at home from years, because they’re easy to make and also you can have more control of what are you eating. Making paletas at home is not really complicated, all do you need are simple ingredients.

Besides, you don’t really need to buy ice pops molds because you can also use paper or plastic small cups and just put a popsicle stick in the middle. Just as I did with these watermelon ice popsicles!

Ingredients needed

STRAWBERRIES – If strawberries are not on season, you can also use frozen strawberries or also replace them with raspberries, blueberries or any other kind of berries you prefer.
YOGURT – I used greek yogurt but you can also add any kind of yogurt. If you use fruit yogurt, pay attention to use less sugar than the recipe calls.
CHIA SEEDS – These adds a very nice chewy and soft texture to the popsicles. You can find chia seeds at any bio store or online super food’s store. they’re not necessary for the recipe to come just as good without, but you should try at least once, I promise you’d love them!
MILK – Use any kind of milk you prefer, even no-dairy milk such as almond, coconut or soy.
SUGAR – I used two types of sugar: confectioners and regular white sugar. You can also use stevia or any other sweetener for a healthier recipe.
VANILLA EXTRACT – For a slightly smell and flavour.

How to make strawberry ice pops

Combine milk and yogurt in a frozen-proof container. Add confectioners sugar and vanilla extract. Slowly add chia seeds while whisking vigorously to avoid clumping.

Place the container in the freeze between one to two hours, just the time to allow the liquid to start freezing.

Wash well the strawberries, then pat dry them and discard the green part. Dice them and place them into a bowl. Add white sugar, mix well and then place in the refrigerator for about an hour.

Take the yogurt and chia mixture from the freeze and whisk to break the ice crystals that started to form. Place again the container in the freeze and repeat the process one more time (make sure it won’t freeze completely).

This step is important as it helps to break the ice crystals and make the ice pops to a have a less hard texture.

Prepare the ice pops:

Fill 1/3 of your molds with the yogurt mixture, then add one teaspoon or two of the strawberries. Repeat till the mold is full. Do same with all molds until all mixture and strawberries are gone.

Close the molds and inserts the sticks. Place in the freeze until the strawberry ice pops are firm (about 6 hrs). Remove popsicles from the their molds and enjoy!

More mexican paletas

• Watermelon ice popsicles (paletas de sandía). Fresh, healthy and low calories!

Did you know? Strawberries are rich in vitamin B16 and this recipe is a great way for eating them!

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