Strawberry & Banana Yoghurt Ice Lollies
Creamy, fruity ice lollies kids adore — just fruit, natural yoghurt and a touch of honey. Ready after an overnight freeze.
These strawberry & banana yoghurt ice lollies are the perfect no-fuss treat for kids — fruity, creamy and not too sweet. They use simple, pantry-friendly ingredients and are safe to make in bulk for school lunchboxes or sunny afternoons.
Make them with whole‑milk natural yoghurt for a creamier texture, or swap for a plant alternative if you need dairy‑free (see substitutions). They freeze firm overnight and come out silky smooth — ideal for little hands.
Ingredients
- 300 g strawberries — hulled
- 1 ripe banana — peeled
- 300 g natural yoghurt — whole‑milk or natural
- 30 ml runny honey — omit for infants under 12 months; replace with 15 ml maple syrup if preferred
- 15 ml lemon juice — freshly squeezed
- 5 ml vanilla extract — optional
Equipment
- ice lolly moulds with lids or silicone moulds
- blender or food processor
- measuring spoons
- lolly sticks
Instructions
Wash and hull the strawberries, then roughly chop. Peel the banana and slice into chunks so it blends easily.
Put the strawberries, banana, natural yoghurt, runny honey, lemon juice and vanilla extract into a blender or food processor. Blitz until very smooth — a completely smooth mix is safer for small children.
Taste the mixture. If it needs more sweetness add up to 1 more teaspoon of honey or a little extra yoghurt to soften the tartness. Do not add honey if serving to a child under 12 months.
Pour the mixture into ice lolly moulds, leaving about 5 mm headspace for expansion. If your moulds have lids that hold the sticks, insert them now. Wipe any drips from the rim to ensure a tight seal.
Place the filled moulds flat in the freezer and freeze until fully solid, at least 8 hours or overnight.
To unmould, briefly run the base of the mould under cool-to-warm water for 10–20 seconds — do not use hot water — then gently pull out the lollies.
Serve immediately or store in a labelled freezer bag for up to 1 month.
Tips
- If your moulds don’t have stick holders, fill them and freeze for 45 minutes until the top is just set, then insert sticks and freeze solid.
- For extra creaminess, swap half the natural yoghurt for Greek yoghurt — the flavour is richer and the lollies hold their shape better.
- To avoid freezer burn when storing, press a small square of kitchen paper between lollies in the bag to absorb any excess ice crystals.
- Make a double batch and freeze extras flat on a baking tray before transferring to a bag so they don’t stick together.
- If making for toddlers under 12 months, omit the honey and sweeten with extra banana or stewed apple instead.
Substitutions
strawberries → raspberries or mango (300 g)
Stays closenatural yoghurt → soya yoghurt or coconut yoghurt (300 g) for dairy-free
Noticeably differentrunny honey → maple syrup or agave syrup (15–20 ml)
Stays closeripe banana → 1 ripe pear or 125 g stewed apple
Noticeably different
Nutrition
Per serving · estimated
- 86
- Calories
- 2 g
- Protein
- 16 g
- Carbs
- 2 g
- Fat
- 2 g
- Fibre
- 12 g
- Sugar
- 25 mg
- Sodium
FAQ
How long do they need to freeze?
Freeze for at least 8 hours or overnight. Shorter times give a slushy centre that won’t hold on the stick.
How do I unmould the lollies without breaking them?
Run the base of the mould under cool-to-warm water for 10–20 seconds — don’t use hot water — then pull gently on the stick.
Can I make these dairy-free?
Yes. Use a firm plant yoghurt such as soya or fortified coconut yoghurt. Texture and flavour will change slightly.
Are these safe for babies?
Do not give honey to babies under 12 months. For infants, omit the honey and use extra banana or stewed fruit for sweetness; check with your health visitor for weaning guidance.
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