My 1-Ingredient Frozen Dessert Is a Million Times Better (and Lighter) Than Ice Cream

My dog, Kiki, is a bit of a tastemaker. A former street dog, Kiki has a real knack for finding whole burritos in a neighborhood cactus, and sniffing out her favorite neighborhood bartender (who gives her pieces of cheese). She also knows exactly when it’s time for her favorite snack: a frozen kefir “pupsicle.”

In fact, I didn’t just adopt her from the shelter — I also adopted her incredibly high standards for food. I now join her in the nightly probiotic ice pop ritual, with a flavorful twist. While Kiki gets plain kefir in her Popsicle mold, I opt for a more tropical spin with Lifeway Mango Kefir. 

If you’re new to kefir, this versatile ancient cultured beverage is tart and tangy, naturally rich in probiotics, and can be made either with water or milk. Pour it into a cup and you’ll see it looks not too dissimilar to a drinkable yogurt, but the taste and texture packs a bit more fizz and acidity. Much like its other fermented cousins, such as Greek yogurt and buttermilk, it can be used in tons of different sweet and savory dishes, like marinades and dressings, banana bread, overnight oats, and smoothies. 

More often than not, I opt for sweet applications for kefir — especially Lifeway’s ever-expanding library of fun and seasonal flavors (see: Coconut Honey, Blueberry Lavender, and Sakura Cherry Blossom). Compared to other brands (and despite it being technically low-fat), Lifeway’s Mango Kefir manages to still have a bit of extra richness that melds well with the natural cultured tang. I don’t remember a time when I didn’t have at least two bottles on hand — especially the mango flavor, which also turns into a refreshing, one-ingredient tropical “Creamsicle” I eat all year long. 

The only thing hard about kefir ice pops is managing to wait patiently while they freeze completely. All you have to do is figure out which flavor you’d like, any mix-ins (like extra fruit, a drizzle of jam, or perhaps a sprinkle of granola), and then bust out your favorite Popsicle mold. Once frozen, the probiotics of the kefir will decrease over time, so it’s best to eat these soon after they’re ready. 

Silicone molds are, in my experience, way easier to manage when making homemade Popsicles and getting them out in one piece without a lot of spillage. I am personally a big fan of this $5 ice pop maker from IKEA. It has a handy silicone sheath that can be peeled off, so there’s no need to run any hot water to loosen the pop from the mold. 

Now all you’ve got to do is pour your kefir carefully into the molds, taking care to leave a sliver of space at the top; the kefir expands as it freezes. Leave the pops until they are completely frozen, ideally overnight, then pop out and enjoy (ideally with your dog). 

Buy: Lifeway Mango Kefir Cultured Milk, $4.99 for 32 ounces at Amazon

Do you have an easy one-ingredient dessert you make? Tell us about it in the comments.