Recipe: Honey and Cashew Butter Yogurt Ice Pops

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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updated May 1, 2019
summer
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Credit: Maria Siriano

Makes6 (1/2-cup) ice pops

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(Image credit: Maria Siriano)

If you struggle to get a good breakfast in each morning, maybe it’s time to think outside the box. How about breakfast on a stick? Loaded with yogurt, creamy cashew butter, milk, vanilla, and honey, these cold treats take only seconds to throw together. Once they’re frozen, you can grab one anytime — even if you’re rushing out the door.

(Image credit: Maria Siriano)

Greek, not regular, yogurt is the key to ice pops that aren’t too icy. I prefer to use full-fat Greek yogurt because they add such an incredibly rich texture, but use what you like. Cashew butter is a relatively new nut butter that I’ve seen in stores, and it has a pleasantly mild flavor that’s not as assertive as almond or peanut. It works well with the honey that sweetens these pops, but by all means, use whatever nut butter you have at home.

When warmer weather hits and you still want a satisfying breakfast or even a refreshing mid-afternoon snack that’s full of protein, give these ice pops a try!

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Honey and Cashew Butter Yogurt Ice Pops

Makes 6 (1/2-cup) ice pops

Nutritional Info

Ingredients

  • 2 cups

    plain Greek yogurt

  • 2/3 cup

    milk

  • 1/3 cup

    creamy cashew butter

  • 1/3 cup

    honey

  • 1 teaspoon

    vanilla extract

  • 1/4 teaspoon

    fine salt

Instructions

  1. Place all the ingredients in a large bowl and whisk until completely smooth. Divide the mixture among ice pop molds, insert the sticks, and freeze until completely solid, at least 8 hours.

  2. To serve, run the molds briefly under running hot water until the pops loosen from the molds.

Recipe Notes

Popsicle molds. This recipe makes 3 cups of base, so feel free to use it with any size or shape ice pop molds that you want to.

Filed in:
Breakfast
children
Dessert
easy
Freezer Friendly
Gluten-Free