Jamun Yoghurt Ice Poppers

Recipe by
Total Time:
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Freeze Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • Jamun (without seeds) - 300 gms
  • Honey - 150 gms
  • Sugar - 100 gms
  • Salt - 1 tbsp
  • Yoghurt - 150 gms
  • Double Cream - 100 gms

How to Make Jamun Yoghurt Ice Poppers

  • Blend 250 gms jamuns in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency.
  • Pour the thick  liquid into a large bowl.
  • Stir in the salt, sugar and honey.
  • Add the yogurt and cream and very gently mix everything together.
  • If you want a tie-dye, swirly look to your popsicles-- do not fully blend the yogurt and jamun.
  • You want those patches of white and blue.
  • The mixture will be thick. Taste it.
  • If you want it sweeter, you can add a little more honey.
  • Coarsely chop the remainig 100 gms of jamun fruit and mix it to the blended mixture to give it a fruity texture.
  • Pour mixture evenly into each popsicle mold.
  • If your popsicle mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle.
  • Continue to freeze for an additional 4-6 hours or overnight.
  • Run popsicle molds under warm water to easily remove.
  • Chefs Tip: You can add any chopped fruit or nuts  of your choice to give it a more fruity and nutty texture.
  • Poppers taste best on a hot sunny day.