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Blackcurrant Caramel Yoghurt Ice Pops

If you want to make low-fructose ice pops, use rice syrup for the caramel. It can be found in most supermarkets nowadays or in health food stores. Otherwise you can use honey, but reduce caramel cooking time by about 2 minutes. Any leftover caramel can be stored in a jar in the pantry for up to 1 week and be used to drizzle on ice cream.

Recipe created by Martyna, The Wholesome Cook



½ cup rice syrup, or honey
2 Tbsp coconut cream or fresh cream
1/4 cup Barker’s Squeezed Blackcurrant Fruit Cordial
1½ cups Greek-style full fat yoghurt
1 tsp vanilla essence, optional


Place rice syrup and coconut cream in a small saucepan, whisk to combine and bring to a boil, reduce heat to a simmer and cook for 6 minutes for the syrup to caramelise and reduce.
Turn off the heat – the caramel will be very hot. Stand it for 5 minutes before adding Squeezed Blackcurrant fruit cordial and whisking to combine. Place saucepan in a sink filled with cold water and allow to cool completely. To speed up the cooling process, after about 10 minutes, you can transfer the caramel into a heat-proof jug or jar and place back in the water. Whisk occasionally to prevent ‘skin’ from forming.
Once the caramel is cool, you can assemble the ice pops.
Mix vanilla essence, if using into the yoghurt. Take half the yoghurt mixture and fill moulds to about halfway. Now add a tablespoon of the blackcurrant caramel and gently mix it into the yoghurt with a paddle pop stick to create a ripple. Top with remaining yoghurt and another half a tablespoon of caramel and mix to incorporate the caramel into the layer. Slide paddle pop sticks into the ice pops and place them in the freezer for 4 hours to set.
To serve, run moulds under warm water for a moment to help dislodge the pops. Keep pops in the mould or transfer to a zip lock bag and consume within a month.

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