How to Make Yummy Frozen Buttermilk Ice Pops
I share exactly how to make yummy frozen buttermilk ice pops at home that taste like cheesecake on a stick.
It was love at first bite when I tasted my first frozen buttermilk pop at the hugely popular Steel City Pops in Birmingham. Cold, sweet, creamy & tangy…..it reminded me of “cheesecake on a stick.”
My obsession got out of hand, and I began making far too many trips to the Summit (always ending up with a pop on the way home). I decided to try and make these myself, and I must say the results are pretty darn impressive.
My copycat gourmet buttermilk popsicles pretty much taste identical to the Steel City Pops version. The only detail I can’t seem to master is consistency. My pops are never quite as “rock hard” as the originals. Still, they are so yummy, so easy to make, and so much less expensive, they are perfect for satisfying my craving.
Making gourmet popsicles at home is super easy. Once you invest in the ice pop molds and sticks, all you have to do is keep ingredients on hand to make pops any time. I make several batches to stock the freezer and just add to the stash when I run low.
I use this Norpro frozen pop mold from amazon, and it is the one shown in the photos. It makes 10 frozen pops per time, which is just the right amount for this recipe. It comes with 24 sticks, so ordering extra is a good idea. The best deal I’ve seen on sticks is this pack of 200 for less than $10.
Savvy Tip: I keep a jar of simple syrup in the fridge so that I can quickly mix up pops without having to make a new batch of syrup. A benefit of keeping syrup on hand is that it is cold from the fridge, and the pops will freeze faster.
If you like these buttermilk pops, you might also enjoy lemon buttermilk ice pops~similar but with added tang from lemon.
If you try these buttermilk pops, I’d love to hear what you think of them! I love hearing from readers, so always feel free to share your comments. If you have a favorite frozen treat, please share it with us! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Frozen Buttermilk Pops
These creamy frozen buttermilk pops taste just like my favorite flavor pop at Steel City Pops in Birmingham, Alabama. Rich, creamy, and decadent!
Ingredients
- 2 cups buttermilk (I used Friendship 1% fat)
- 1 cup organic heavy cream
- 2 cups simple syrup (equal parts water and organic cane sugar)
- 1 vanilla bean, scraped
- Dash of kosher salt
Instructions
- Make simple syrup by boiling 2 cups water, 2 cups cane sugar, and vanilla bean for one minute.
- Let cool. (Syrup can be made hours or days ahead and kept in fridge.)
- Mix buttermilk, simple syrup, heavy cream, and salt. Stir well.
- Pour mixture into popsicle molds. Freeze as directed (at least 5 hours).
Nutrition Information
Yield 10 Serving Size 1 popAmount Per Serving Calories 217Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 29mgSodium 116mgCarbohydrates 33gFiber 0gSugar 33gProtein 2g
Colen, I have never had that happen so I am not that much help!! It might be that your forms are too thick to let the entire pop freeze through? LMK if you figure it out!!!
These are amazing. I made them last night with my Zoku popsicle forms. They however did not set up properly and were very soft, leaving half of the popsicle still in the form. I am not sure if I did something incorrect. Any suggestions?
Hi there, I am excited to try this recipe, as I will make a 20 minute trip to the Highlands just to get as many buttermilk popcicles that I can afford. I am wondering if anyone has tried to make them with the extra ingredients they listed….sour cream, water and sea salt? If so, I am interested in the proportions if you don’t mind :-)
Vanessa, I am so glad your guys love these!! They are addictive!!!! Thanks for letting me know. Blessings to you and yours!!! XoXo
OMG – My teen boys and buttermilk crazed husband loves them. Thank you for sharing, it was and will be a forever treat in our home!
Judith, I love this!!! I am so happy that you discovered SCP while on your trip AND that you now have the recipe to make your own!!! You must keep me posted after you make these; I want to hear how they turn out!!!! XoXo
Jamie, I had no idea there was a place called Steel City Pops, nor had I ever heard of a buttermilk popsicle…that is, until last week while in B’ham. And lo and behold, I discovered Steel City Pops and their amazing popsicles. I had the buttermilk popsicle dipped in white chocolate, drizzled with raspberry sauce (I’m salivating as I type this) and sprinkled with sliced, toasted almonds. Oh. My. Goodness. It was heavenly. I even brought home a little of it with me, in the form of a raspberry stain on my blouse. Almost hated to remove the stain because the memory was so heavenly. I cannot wait to try this recipe. B’ham is only one hour from my home, but the grocery store is much, much closer! So I see lots of buttermilk popsicles appearing at my house this summer. Thanks for sharing.
Hi Michele! SO happy you found the recipe!!! Let me know how your first ones turn out!!! Thanks for touching base!!! XoXo
AHHHH!!!! I was introduced to these when I went home to Birmingham back in March, but can’t find them out here in CA. Thank you for posting this!
Hi Julie! You definitely will enjoy making your own pops since you are 4 hours from a SCP! Please let me know how they turn out! Blessings!!
Thanks for posting. Had my first pop at Steel City Pops a few weeks ago. Living four hours away, this’ll get me through until I make it back to B’ham. :)
Hi Shelbi! I’ve never used vanilla extract. In order to get the vanilla specks and full flavor, the bean is the way to go. BUT…..you might get good results with extract. I’d start with 1 tsp and see how that works. Would you let me know? Thanks so much! And if I figure out the coffee pop, I’ll post it:-)
Two questions: #1 can I use vanilla if I don’t have a vanilla bean and if so, how much? #2 If you figure out how to make their coffee pops, let me know!!!
Hi Maggie! I am so glad you found the recipe on Family Savvy!!! I’d love to hear how the stevia works…..will you let me know? Also would love to hear how any chocolate pops turn out, as I haven’t tried making any yet. Blessings to you!!!
Thank you for this recipe. All summer we’ve been looking for a frozen treat that doesn’t require an ice cream maker, and most of my attempts have not been ones I would want to repeat. We tried a buttermilk popsicle at our local Farmer’s Market last week, and I immediately went online and found this. Made it the next day, and I’m going to be making this and many variations in the future. Might try replacing some of the sugar with stevia next time. Trying the lemon-buttermilk next, maybe play around with chocolate in the future. Thanks again.
Elizabeth, SO glad you love the pops! I have to exercise discipline when I make them, too. They are FAB! And I agree about the shaved ice decision…that is cray LOL!!!!
Our firm has a dead of summer cookout every August and the past few years, Steel City Pops was there. It is the only time during the year that I have their buttermilk pop so it’s obviously a special occasion. This year, for some unfathomable reason, the firm decided to have shaved ice instead. SHAVED ICE!?!?! Crazypants. So I pulled out your recipe that I’ve had printed for over a year and gave it a go this weekend. It’s delicious! It’s exactly like the Steel City buttermilk pop!!!! I can’t thank you enough for sharing, although maybe I should burn the recipe now because it’s all I want to eat!
You might be right, Christina! If you try either version, let me know how they turn out!
Maybe the sour cream and lemon juice instead of actual buttermilk makes theirs not as soft? Just a thought. I can’t wait to try your recipe though!
Oh, you’re so welcome….love discovering new sites, especially yours, so pretty and very helpful….also fun to share recipes with folks that love and appreciate good foods and Southern Hospitality……God Bless you!
Sara, thanks so much for sharing this recipe! I love frozen buttermilk confections and will definitely be making this!
I’ve been making these for many years….having found the recipe in Bon A. magazine….here’s their version:
Lemon-Buttermilk Sorbet
INGREDIENTS:
2 cups sugar
½ C. fresh lemon juice
2 T. grated lemon peel
4 C. buttermilk ….I like Mayfield best
DIRECTIONS: Makes about 7 cups
Stir sugar, and lemon juice in medium bowl. Add buttermilk; stir until sugar dissolves, then add the lemon peel, stir again to mix it in well. Chill until cold, for about 4 hours.
Process mixture in ice cream maker according to manufacturer’s instructions… (I use the Cuisinart, NOT the old fashioned type.)
Transfer mixture to a container with lid; freeze……
Also can be put into popsicle forms / cups for fun too.
*This recipe can be made 3 days ahead. Keep frozen.
Hi Elizabeth! Thanks so much for sharing this~how helpful! I must say, I am disappointed that they aren’t lower in carbs and fat:-( Definitely an occasional treat!!!
Thank you for recreating this! In case anyone is interested, I ran your ingredients through the recipe function of MyFitnessPal, and came up with: 308 calories, 37g carbs, 17g fat, 4g protein, 0 fiber. So, not an everyday treat, but certainly workable on occasion!
Hi Dixya! I am glad you tried the buttermilk flavor; isn’t it delicious? Let me hear how your homemade pops turn out!
i tried that yesterday in Dallas location and it was just wonderful…i cant wait to make this.
Shelly, I’m so glad you tried the buttermilk and loved it! Isn’t it fantastic? Please let me know how the homemade version turns out if you end up making them!
Jason, aren’t they wonderful? I haven’t tried sour cream or lemon juice in my version. I know that milk and lemon juice are often used in place of buttermilk (which is actually just sour milk), so maybe they are making their own rich and creamy form of buttermilk. Thanks for the feedback! Let me know if you end up making your own!
We tried the Buttermilk Pop at Steel City yesterday for the first time. It was unbelievable. While talking with the guy he also mentioned that they put sour cream and lemon juice in their mixture. Have you experimented with either of those as part of the recipe?