These frozen buttermilk pops are a copycat version of my fave flavor at Steel City Pops, and the result is surprisingly close to the real thing!
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 the Norpro Frozen Ice Pop Maker pictured at right. It is so easy to use for freezing pops, yogurt, and even fruit juice for cool summer treats.
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!!!
- 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
- 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).
Amount Per Serving Calories 77 Total Fat 4g Carbohydrates 6g Protein 4g