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Raspberry Vanilla Bean Yogurt Popsicles

Want a popsicle that’s perfect, just perfect for summer? Look no further than these Raspberry Vanilla Bean Yogurt Popsicles. I mean, who wouldn’t love alternating layers of fresh raspberry puree and vanilla bean yogurt?
Prep Time8 mins
Total Time8 mins
Servings: 8


  • 2 cups Raspberries
  • Scant ½ cup Granulated sugar
  • 1 ¼ cup Vanilla Greek yogurt
  • 2 cups Heavy cream
  • 1 cup Granulated sugar
  • Generous pinch of salt
  • 1 tablespoon Vanilla bean paste
  • 1 teaspoon Vanilla extract


  • Puree the raspberries:
  • Add raspberries and granulated sugar to a blender. Blend on high until the raspberries are pureed. Transfer the raspberry puree to a measuring cup until ready to use.
  • Make the vanilla frozen yogurt mixture:
  • Rinse out the blender jar. Add the vanilla yogurt, heavy cream, granulated sugar, salt, vanilla bean paste, and vanilla extract to a blender. Blend on high until smooth.
  • To assemble:
  • Pour raspberry puree and vanilla yogurt mixture into popsicle molds, alternating between the two. Pop in your popsicle sticks and place in the freezer until frozen, 4-6 hours depending on your freezer.
  • To remove from molds, run the popsicles until warm water for a few seconds to help loosen the popsicle from the molds.
  • Eat immediately.