Fig popsicles made with mascarpone cheese and yogurt. Maple syrup and a touch of whiskey add sweetness and unexpected depth.
I had yogurt, mascarpone, and a pile of ripe figs in the fridge, so I turned them into frozen pops. These yogurt fig popsicles are bright and tangy, with the creamy richness of mascarpone balancing the fruit. If your figs are very sweet, the pops can be pleasantly tart; add a little extra sweetened condensed milk or maple syrup if you prefer them sweeter.
The splash of whiskey in the base is optional and subtle — it adds warm depth rather than boozy intensity. Omit it to make the pops child-friendly.
Ingredients
Figs are typically in season from mid-summer through early autumn, with peak freshness around August in many regions. This recipe works well with any fresh fig variety; I used Black Mission and Brown Turkey figs, but use what you have on hand.
The popsicle base combines mascarpone, thick yogurt (Greek or European style is best), and sweetened condensed milk for creaminess and body. Maple syrup adds delicate sweetness and flavor. A splash of whiskey or bourbon lends warmth and complexity if desired — it’s optional and can be left out.
Fig Popsicle Options
If you want something richer, try pairing figs with chocolate — white chocolate or dark chocolate both work beautifully. You can also fold sliced fresh figs into coconut chia popsicles in place of other fruit for a nutty, tropical variation. For another frozen fig treat, caramelized figs folded into ice cream make a luxurious dessert.
Recommended Molds
A standard multi-pop mold that holds around 8–10 pops works well for this recipe. Flexible silicone molds are convenient if you want an easy unmolding method and molds that can also be used for baking.
More Fig Desserts
- Caramel Fig Chocolate Cake
- Oatmeal Fig Cookies
- Fig Tart with Honey and Pistachios
- Fig Pistachio Bostock
Yogurt Fig Popsicles
Ingredients
- 5 Tablespoons mascarpone
- 2 cups thick plain yogurt (Greek or European style)
- 3 Tablespoons sweetened condensed milk
- 4 Tablespoons maple syrup
- 2 Tablespoons whiskey or bourbon (optional)
- Sliced fresh figs, as needed
Instructions
- Whisk the mascarpone until smooth, then stir in the yogurt. Mix in the sweetened condensed milk, maple syrup, and whiskey (if using). Taste and add more sweetener if you prefer a sweeter base.
- Arrange sliced figs inside the popsicle molds, pressing them to the sides with the back of a spoon or a chopstick so they show through the popsicle.
- Gently spoon the yogurt mixture into the molds, filling to the top. Insert sticks and freeze for at least 4 hours, until fully solid.
- To unmold, briefly run warm water over the outside of the mold or let sit at room temperature for a minute before removing the pops. Store individually wrapped in the coldest part of the freezer in an airtight bag for up to two weeks; longer storage can cause freezer burn and texture changes.
Notes
I used a European-style plain nonfat yogurt for a thick, creamy texture. If your yogurt is thin, strain it in a cheesecloth-lined sieve for 30–60 minutes to thicken.
Silicone or flexible molds make unmolding easier; standard hard molds work fine too.
Nutrition
Calories: 110 kcal; Carbohydrates: 13 g; Protein: 4 g; Fat: 4 g. (Nutrition information is an estimate.)
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