Developed as a collaboration between Fany Gerson, the chef-owner of the wildly popular New York establishments La Newyorkina and Fan Fan Doughnuts, and Homa Dashtaki, cookbook author and founder of handcrafted yogurt company The White Moustache, these ice pops showcase the season’s best berries. Gerson was Dashtaki’s stall neighbor at the Smorgasburg food market in Williamsburg, where the two traded yogurt for doughnuts, and later found themselves in the same neighborhood once they both opened brick-and-mortar locations. The pops are a luscious merger of Dashtaki’s creamy yogurt and Gerson’s Mexican-style paleta technique; you’ll want a few stationed in your freezer all summer long.
Ingredients
Makes 8–10
2
3
2
½
1
2
¼
Special Equipment
Preparation
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Step 1
Cook 2 cups fresh or frozen blueberries and/or blackberries, 3 Tbsp. powdered sugar, and 2 wide strips lemon or lime zest in a medium saucepan over medium heat, stirring to dissolve sugar, until berries are starting to burst and mixture is thick and bubbling, about 5 minutes. Let cool; discard zest.
Step 2
Meanwhile, bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan, stirring to dissolve sugar. Let syrup cool 10 minutes, then whisk in 1½ cups plain whole-milk yogurt, 2 Tbsp. honey, and ¼ tsp. Diamond Crystal or Morton kosher salt.
Step 3
Divide half of sweetened yogurt mixture among ice pop molds, filling about ¾” up the sides. Freeze until beginning to set, 45–60 minutes.
Step 4
Divide half of berry mixture among ice pop molds. Repeat with one more layer of yogurt mixture and one more of berry mixture, leaving top quarter of molds empty to allow room to expand. Using an ice pop stick, swirl berries and yogurt together to create a marbled effect. Insert sticks and freeze until solid, at least 3 hours.
Step 5
To serve, dip molds briefly in a bowl of warm water and unmold paletas.
Do ahead: Paletas can be made 3 months ahead. Keep frozen.
