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Ricotta Fruit Pops

Ricotta Fruit Pops are an easy snack that even the kiddos can craft. Roll up your sleeves and make a batch with your little ones for a cool after school treat!

Prep Time: 20 minutes

Freezing Time: 3 hours

Serves: (14) 4-ounce pops

Yield: 42 ounces




  • 1 (15–ounce) container Frigo® Whole Milk Ricotta Cheese
  • 2 cups whole milk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pumpkin pie seasoning
  • ¼ cup granulated sugar
  • ¼ cup jam (that pairs well with fruit – strawberry jam if using fresh strawberries, etc.)
  • 2 cups fresh fruit, sliced if large, and/or small diced, divided

Special Equipment:

  • 10 (2.5-ounce) ice-pop molds, or large format ice cube trays and sticks


In a blender, add Frigo® Whole Milk Ricotta Cheese, whole milk, pure vanilla extract, pumpkin pie seasoning, granulated sugar, jam, and half of the fruit and blend until smooth.

Divide remaining fruit among molds, top with the blended Frigo® Whole Milk Ricotta Cheese mixture, and tap molds on the counter to get rid of any air pockets.  Cover molds, insert sticks and freeze until ice pops are firm, at least 3 hours.

Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container or zip-top bag and keep frozen.

Rad Tip:  This recipe will also work if you substitute equal parts honey for the sugar!