Frozen Yogurt Lolly – Refined Sugar Free & Vegan
Perfect for BLW and Toddlers
Ice cream is such a big theme in summer. But none of the gelaterias here have child friendly options if you follow a vegan, refined sugar free diet. It is so sad, and honestly the guilt creeps in every time we give in to one of those very rare ice cream treats out and about.
So the other day I let Samuel try a proper scoop. He licked it twice and handed it straight back, simply because he is not used to that much sweetness (thank goodness for that). But he absolutely loved the idea of ice cream. So I got to work.
What I came up with is an extremely easy, vegan, refined sugar free lolly that is safe for my toddler and, of course, fun. I trialled it last weekend when friends came over with their two little ones. While we were busy getting lunch ready, I threw it together. A bowl and a fork is all you need, and it takes about five minutes, so it is totally doable even with a clingy toddler on your hip. The freeze time is just one hour, which felt almost too good to be true, and it meant the kids could have them for dessert that very same afternoon.
And let me tell you. The four year old loved them, although he happily eats just about everything, so that one does not really count. But my 18 month old, who is deep in a very picky eating phase, and my friend’s extremely fussy 15 month old both LOVED them. I have not felt this happy about food in a long time, so I am really excited to share this one with you.
I use freeze dried fruit for the colour and flavour, but there are plenty of ways to make these. If you cannot find freeze dried or would rather use fresh or frozen fruit, have a look at the variations further down.
Why You’ll Love These Lollies
- Just three ingredients in the base, plus whatever fruit you have to hand
- One bowl, one fork, no blender and no cooking
- Naturally sweet from ripe banana, with no maple, honey, agave or refined sugar
- Soft to lick and easy to hold, lovely for Baby Led Weaning
- Ready in five minutes of prep and just one hour in the freezer
- Fun little shapes that get even the pickiest toddler curious
The Trick To Smooth, Toddler Friendly Lollies
These could not be simpler, but a few small things make the difference between a lolly that holds its shape and one that shatters or slides off its stick. Once you know them you will get a perfect batch every time.
Keep the base thick, not runny
A thick base spreads into a neat shape and holds the stick in place. If your soy yogurt is on the thin side, an extra bit of mashed banana firms everything up. A runny mix spreads too far, freezes icy, and lets the sticks wander.
Let the banana do the sweetening
Frozen food always tastes less sweet than it does at room temperature, so the mix should taste slightly too sweet before it goes in the freezer. A really ripe, spotty banana is your best friend here. Taste as you go and mash in a little more if it feels flat.
Spread thin, but not too thin
Aim for about one to one and a half centimetres thick. Thin enough to feel like a lolly, but thick enough to hold a wooden stick. If you go paper thin the stick simply pops off once frozen.
Ingredients
Soy yogurt
The creamy base. A thick, unsweetened soy yogurt works best because it sets firmly and carries a little plant protein and, if fortified, calcium. Coconut or oat yogurt also work, they just freeze a touch softer.
Ripe banana
The spottier the better. This is your main sweetener and it keeps the lollies soft rather than rock hard, because the natural sugars stop the mix freezing completely solid.
Unsweetened applesauce
A gentle backup sweetener that adds a little moisture and a soft fruity note without any added sugar. Keep it unsweetened so the banana stays the star.
Freeze dried fruit
Strawberry, raspberry and blueberry are our favourites. Ground into a fine powder they give intense colour and real fruit flavour with no extra water, which keeps the base thick. Check the packet and choose one with fruit as the only ingredient.
Lemon
A little juice and finely grated peel makes a bright, fresh lolly for anyone who likes things a bit more zingy than sweet.
You will also need
Wooden ice pop sticks, a sheet of parchment paper, a flat tray or board that fits your freezer, and printed shape templates to slide underneath the parchment as a tracing guide. We did a duck, a heart, a bunny and a bear.
How To Make Frozen Yogurt Lollies
Mix the base
In a bowl, mash one big ripe banana with a fork until smooth. Stir in 300g soy yogurt and 3 tablespoons of applesauce until you have a thick, even mix. Taste it. It should read slightly too sweet at room temperature.
Flavour each portion
Divide the base into four small bowls. Into each one stir a different flavour: 1 to 2 tablespoons of freeze dried strawberry powder, the same of raspberry, the same of blueberry, and for the fourth, one and a half teaspoons of lemon juice with a little grated peel. Let the berry portions sit for a minute so the colour deepens and the mix thickens.
Trace your shapes
Slide a printed shape under the parchment as a guide. Spoon the mix along the outline, spreading it about one to one and a half centimetres thick. One flavour per shape, so the duck is lemon, the heart is strawberry, the bunny is raspberry and the bear is blueberry.
Add the sticks
Lay a wooden stick into each shape, pushed about halfway in, then spoon a little extra mix over the buried end to lock it in place. This is what stops the stick sliding out once frozen.
Freeze
Freeze the tray flat for about one hour, or until fully solid. Peel the lollies gently off the parchment. If they stick, let them sit for 30 seconds first.
Make It Calcium Rich
If you would like these to do a little nutritional work as well, reach for a fortified soy yogurt as your base. Most calcium fortified soy yogurts carry around 120 mg of calcium per 100 g, which is roughly the same as dairy yogurt. Since these lollies are mostly yogurt, that adds up to a genuinely useful calcium contribution for a toddler, all from a frozen treat they think is pudding.
A quick note on labels: not every plant yogurt is fortified, and some are very low in calcium. You are looking for at least 120 mg of calcium per 100 g on the nutrition panel. An unfortified coconut yogurt still makes a lovely lolly, just do not count on it for calcium.
Variations
- Fresh or frozen fruit instead of freeze dried, mashed straight into the portion. You get brighter flavour but more water, so the mix is softer and freezes a touch icier
- A spoon of smooth fruit puree or unsweetened compote works too, and is handy if you already have baby friendly pouches at home
- Skip the fruit powder altogether and add a little more mashed banana for a plain, gentle banana lolly
- For a bit more natural sweetness without any syrup, blend a soft Medjool date into the base, which is whole fruit rather than an extracted sugar
- Swirl two flavours together in one shape for a pretty marbled effect
Tips For Toddlers
- Frozen lollies are hard and very cold, so stay close while little ones lick and hold them.
- Banana and yogurt freeze softer and less icy than a lean fruit and water mix, which is why banana stays in every flavour.
- The wooden stick is lovely for older toddlers, but for a younger baby you can skip it entirely and serve the frozen shape on a plate.
Storage
Freezer
Once solid, transfer the lollies to an airtight container with a square of parchment between the layers so they do not stick together. They keep for up to two weeks. After that they are still safe, they just turn a little frostier and lose some of that fresh fruit flavour.
Frozen Yogurt Lolly
Equipment
- Fork
- Bowl
- Parchment Paper
- Printe shapes Optional if you need guidance for the shape of lolly
Ingredients
- 300 g soy yogurt ideally fortified
- 1 big very ripe banana mashed
- 3 tbsp unsweetened applesauce
- 1 to 2 tbsp freeze dried strawberry powder
- 1 to 2 tbsp freeze dried raspberry powder
- 1 to 2 tbsp freeze dried blueberry powder
- 1.5 tsp lemon juice plus a little grated peel
Instructions
- Mash the banana smooth, then stir in the greek style yogurt and applesauce until thick and even. It should taste slightly too sweet at room temperature.
- Divide into four bowls. Stir a different fruit powder into three of them, and the lemon juice and peel into the fourth. Let the berry portions sit a minute to thicken.
- Slide a printed shape under a sheet of parchment. Spoon each flavour along its outline, about one to one and a half centimetres thick.
- Lay a wooden stick halfway into each shape, then spoon a little extra mix over the buried end to hold it.
- Freeze flat for about one hour, until solid. Peel gently off the parchment and serve.
Notes
Keep salt out for babies under one. The banana provides all the sweetness needed.
Store frozen up to two weeks with parchment between the layers.
Frequently Asked Questions
Can I make these without freeze dried fruit?
Absolutely. Mash in fresh or thawed frozen fruit instead, or a spoon of smooth fruit puree. The flavour is lovely and bright, the mix is just a little wetter, so the lollies freeze slightly softer and icier. A little extra banana helps firm them back up.
Why do my lolly sticks keep falling out?
Two usual reasons: the layer is spread too thin, or the stick was not covered. Aim for about one to one and a half centimetres thick, push the stick halfway in, then spoon a little extra mix over the buried end so it freezes locked in place.
Are these suitable for baby led weaning?
Yes. They are soft to lick and easy to grip. For a younger baby you can leave the stick out and simply offer the frozen shape on a plate, always supervised.
Can I use coconut or oat yogurt instead of soy?
You can. Both make a delicious lolly, they just freeze a touch softer than soy and, unless fortified, will not give you the same calcium. Check the label if calcium matters to you.
How long do they take to freeze?
Because they are spread thin, about one hour is usually enough for them to set solid. Thicker shapes may need a little longer. This short freeze time is exactly why they work so well as a same day dessert.
