Homemade Push Up Pops
on Jun 24, 2026
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These homemade push pops are creamy, refreshing, and made with just six simple ingredients. They taste like a homemade version of the classic orange push pops we all grew up with, but they’re made with real fruits.
These homemade push pops have quickly become one of our favorite summer treats. The combination of sweet mandarins, creamy Greek yogurt, and a little heavy cream makes a creamy, nostalgic frozen dessert that’s perfectly refreshing on a hot day.
If you’re looking for more easy frozen treats, you’ll love having these creamy pina colada popsicles, homemade ice pops, and creamy peanut butter yogurt bites stocked in your freezer for a fun treat all summer long.
Table of Contents
What You’ll Need
Here is what you’ll need to make these homemade push pops:
- Mandarins: Fresh mandarins create the naturally sweet citrus flavor. Smaller mandarins, like Cuties or Halos, tend to be sweeter and work best.
- Full-Fat Plain Greek Yogurt: Adds creaminess, protein, and helps create that nostalgic push-pop flavor.
- Heavy Cream: Gives the push pops a light, creamy texture.
- Maple Syrup: Naturally sweetens the mixture.
- Vanilla Extract: Enhances the citrus flavor and adds warmth.
- Salt: A small pinch helps balance and enhance all of the flavors.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Mandarins: Clementines or oranges can be substituted. Try to choose smaller, sweeter varieties for the best flavor.
- Greek Yogurt: Full-fat vanilla Greek yogurt can be used, but you may want to slightly reduce the maple syrup.
- Maple Syrup: Honey can be used for children over 1 year old.
Step-by-Step Instructions
STEP 1: Add the mandarin segments, Greek yogurt, maple syrup, vanilla, and salt to a blender. Blend until completely smooth (Images 1 & 2).
STEP 2: Pour the mixture through a fine mesh sieve into a bowl, using a spoon to help push the liquid through (Images 3 & 4). This removes the pulp and creates a smoother push-pop texture
STEP 3: In a separate large bowl, add the heavy cream. Using a hand mixer or stand mixer, whip for 1 to 2 minutes, or until it reaches a loose mousse consistency (Image 5). You don’t want it to turn into traditional whipped cream. Instead, it should look silky and lightly thickened with very soft peaks that immediately fold back into themselves when the beaters are lifted.
STEP 4: Pour the strained mandarin mixture into the whipped cream and gently mix until fully combined (Images 6 & 7).
STEP 5: Pour the mixture into push-pop molds (Image 8). Freeze them upright, either by placing them in a freezer-safe rack or freezing them upside down if needed. Avoid freezing them on their sides. Freeze for 4 hours, or until firm.
Storage Instructions
Store the push pops in the freezer for up to 2 months. Keep them frozen until ready to serve. Let them sit at room temperature for 2 to 3 minutes before eating if you’d like a slightly softer texture.
Tips For Success
- Use small, sweet mandarins for the best flavor. Larger mandarins can be more watery and may result in icier push pops.
- Don’t skip straining the blended mixture. Removing the pulp helps create a much smoother final texture.
- Be careful not to overwhip the heavy cream. Overwhipping can create tiny white specks and a buttery aftertaste once frozen.
- Taste the blended mandarin mixture before freezing and adjust the sweetness level as desired.
Recipe FAQs
Greek yogurt works best because it’s much thicker. Regular yogurt contains more water and may create icier push pops.
Yes! Sweet navel oranges can be used, but mandarins tend to have a sweeter, more concentrated citrus flavor.
Straining removes the pulp and membranes, which helps create a smoother, creamier texture, but you can skip that step if you don’t mind the texture.
Whipping the heavy cream separately incorporates air into the mixture, which helps create a lighter texture. If you blend everything together at once, the push pops may freeze a bit icier and denser in texture.
Other Frozen Treats You’ll Love
Chocolate Berry Bark
Creamy Pina Colada Pineapple Popsicles
Frozen Strawberry Yogurt Bars
Watermelon Lime Sorbet
If you tried these Homemade Push Pops, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Homemade Push Pops
Equipment
Ingredients
- 6 small mandarins, about 1½ cups segments
- ¼ cup full-fat plain Greek yogurt
- ½ cup heavy cream
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Add the mandarin segments, Greek yogurt, maple syrup, vanilla, and salt to a blender. Blend until completely smooth
- Pour the mixture through a fine mesh sieve into a bowl, using a spoon to help push the liquid through. This removes the pulp and creates a smoother push-pop texture.
- In a separate large bowl, add the heavy cream. Using a hand mixer or stand mixer, whip for 1 to 2 minutes, or until it reaches a loose mousse consistency. You don't want it to turn into traditional whipped cream. Instead, it should look silky and lightly thickened with very soft peaks that immediately fold back into themselves when the beaters are lifted.
- Pour the strained mandarin mixture into the whipped cream and gently mix until fully combined.
- Pour the mixture into push-pop molds. Freeze them upright, either by placing them in a freezer-safe rack or freezing them upside down if needed. Avoid freezing them on their sides. Freeze for 4 hours, or until firm.
Notes
- Use small, sweet mandarins for the best flavor. Larger mandarins can be more watery and may result in icier push pops.
- Don’t skip straining the blended mixture. Removing the pulp helps create a much smoother final texture.
- Be careful not to overwhip the heavy cream. Overwhipping can create tiny white specks and a buttery aftertaste once frozen.
- Taste the blended mandarin mixture before freezing and adjust the sweetness level as desired.
