Orange Basil Creamsicle Pops for Full GAPS

Orange juice and fresh basil make these yogurt pops bright and fragrant, with raw honey to sweeten the tangy homemade yogurt. You blend all four ingredients together, so the basil is spread through the pops rather than layered on top. They are a simple summer treat once you have the yogurt made and chilled.

Allow time for the freezer to do its work. The first short freeze helps hold the sticks upright; the second continues until the pops are firm. Have space for the molds to sit level before you begin pouring.

This combination comes from Shanna’s basil creamsicle guest recipe at Deliciously Organic. For Full GAPS, use completed homemade 24-hour dairy yogurt with the same orange, honey and basil amounts.

Four Ingredients to Have Ready

• 2 cups fresh-squeezed orange juice: Use ripe oranges and measure the juice after squeezing. Fruit sizes vary, so a cup measure is more useful than a fixed orange count.
• 1 cup homemade 24-hour yogurt: Start with plain, fully fermented yogurt that has been chilled. Measure the finished yogurt, not the milk used to make it.
• ½ cup raw honey: Blend it through the cold mixture until there are no heavier streaks of honey at the bottom.
• 10 large fresh basil leaves: Wash, drain and tear the leaves before blending. Count the leaves for this batch rather than packing them into a cup.

The raw-milk GAPS yogurt recipe prepares the dairy ingredient ahead of time. My Luvele Pure Plus is my go-to yogurt maker for that separate job. If you use pasteurized milk, follow its complete yogurt method with the appropriate heating and cooling steps. Either way, finish the ferment and chill the yogurt before making the pops.

Fresh orange juice keeps this recipe within the GAPS fresh-juice preparation. Bottled pasteurized juice does not replace it here. The basil supplies the herbal flavor; the mixture does not need an extra flavoring or garnish.

Blend, Fill and Freeze

1. Measure and prepare. Squeeze and measure the orange juice. Measure the cold yogurt and honey, then tear the washed basil leaves. Set the covered molds where they will stay level.
2. Blend until even. Combine the four ingredients in a high-powered blender. Blend until the mixture is smooth, the honey is mixed through and the basil is finely distributed. If you need to scrape the sides, stop and wait for the blades before opening. Remove the scraper and refit the lid before continuing.
3. Fill the molds. Pour into the molds, following their fill line and cover directions. Put on the cover and freeze for about 20 minutes.
4. Add the sticks. When the mixture has begun to set, insert the sticks so they stand upright. Leave enough of each stick above the mixture to hold comfortably, and keep the lower end away from the base of the mold.
5. Finish freezing. Return the molds to the freezer until the pops are firm. Release them according to your mold’s directions and serve while frozen.

The first 20 minutes are a check on the mixture, not the whole freezing time. If a stick immediately slips sideways, the pop needs a little more initial setting before it can support the stick. Keep the molds level when you return them to the freezer.

Use firmness for the final check. A partially set center can pull away from the stick when you try to remove the pop. If it is still soft, leave it in the freezer rather than pulling harder.

Blender and Mold Choices

I use the Ninja BN801 when a recipe calls for a blender. Its full-size pitcher holds this cold batch comfortably below the maximum liquid line. Use the matching blade assembly and lid, and keep the machine stopped whenever you open it to scrape. You can use a suitable blender you already have.

You also need a citrus juicer or hand reamer, measuring cups, covered popsicle molds and sticks. The recipe makes just over ten three-ounce pops. A different mold size changes the number you get, so have somewhere suitable for a little extra mixture rather than overfilling the molds.

For 2×, make twenty three-ounce pops plus the extra mixture. Double all four ingredients, including the basil leaves. Blend two original-size batches and use more molds; the initial setting stage stays about 20 minutes, followed by freezing until firm.

Where These Fit on GAPS

These are an occasional Full GAPS treat after homemade dairy, fruit and sweet foods have been introduced and tolerated. Serve them between meals. They contain dairy, with no egg or nut ingredients, and are not an Introduction Diet recipe.

GAPS uses freshly squeezed juice for homemade ice pops. Here, yogurt and honey make a different, creamy version with basil. Use the full homemade yogurt preparation before it goes into the blender; freezing is a later step and does not replace fermentation.

Keeping and Serving the Pops

Keep the molds covered and frozen until the pops are firm. Once released, keep any pops you are saving in a covered freezer-safe container and take out the portions you plan to serve. Follow the mold’s release directions rather than twisting or tugging on a stick that is still stuck.

For a scoopable dessert using prepared yogurt, the homemade Full GAPS frozen yogurt has its own straining and churning method. It is a separate recipe, so keep its ingredient measures with that dessert.

Frequently Asked Questions

Can I Use Store-Bought Yogurt?

Use plain homemade yogurt fermented for at least 24 hours and chilled. Commercial yogurt can be a starter in a yogurt recipe that calls for it, but it is not the finished cup of yogurt used in these pops.

Can I Make These Dairy-Free?

This card uses dairy yogurt. Coconut or almond yogurt would change the base, texture and dietary labels. Choose a complete dairy-free frozen recipe when you need that option rather than swapping the cup of yogurt without checking the rest of the method.

Do I Need an Ice Cream Maker or a CREAMi?

No. This mixture goes straight from the blender into popsicle molds, then into the freezer. There is no churning or frozen-pint processing step.

Are They Ready After One Hour?

Plan about five minutes of hands-on work once the juice and yogurt are ready, then the initial 20-minute set and enough additional time to freeze firm. Your mold and freezer affect that last stage, so check the pops rather than promising a one-hour finish.

The planned Frozen Treats Cookbook will bring more homemade frozen snacks together. Check the WFLI shop for current resources and upcoming releases. For this batch, make the yogurt first and leave enough freezer time before you want to serve the pops.