Fig popsicle

Popsicles are quite possibly my new favorite thing to make. I simply love how creative you can be with them. Seriously, there are no limits. I’ve used tea, cake, booze, you name it…and I have made a popsicle with it.

This particular recipe is a twist on the first recipe I tried out. My first try was this sour cream popsicle with bourbon soaked cherries. And yes, it was as delicious as it sounds. I took them to Dolores Park with some friends on a sunny Sunday afternoon and they were quickly devoured.

I had planned for these figs to meet the same fate as those cherries but they were so fresh and bursting with flavor, that it broke my heart just to freeze them. I didn’t want anything else to alter their taste. So I refrained and I am glad I did. These pops are scrumptious!

The sour cream can be a little off putting, I know. But with the vanilla and the sugar, it is much like greek yogurt. Why not just use greek yogurt, then? Well, because I didn’t want to! But you can. Though I suggest you try it with the sour cream…you will be amazed.

  • 1 1/2 cup milk
  • 1/2 cup granulated sugar
  • 1 vanilla bean
  • 1 1/2 cup sour cream
  • 5 figs thickly sliced

1. Slice the figs so they are rather thick, like the thickness of two quarters.


2. Seed the vanilla bean by pressing it flat against a cutting board and then slicing it in half. Using a butter knife, slide it across the inside of each half, scraping out the seeds.

Vanilla Bean

3. Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.

4. Add the vanilla bean and then the sour cream. Whisk the mixture until it completely smooth.

5. Transfer the mixture to a large measuring cup and let it cool in the refrigerator for about an hour.

Popsicles ready to freeze

6. Fill each popsicle mold with about an inch of the sour cream mixture and insert the popsicle sticks. Let set in the freezer for about an hour.

7. Divide the sliced figs amongst the molds and fill with the remaining mixture.

Popsicles are ready

8. Place popsicles in the freezer until solid.


Fig popsicle

Fig, Vanilla and Sour Cream Popsicles 6 September,2012Jerry James Stone

  • arielsalias

    Is hat supposed to be a 1/2 cup of sugar?

    • Guest

      That’s A LOT of sugar, I’m going to keep searching for a recipe with stevia.


Jerry James Stone

Car and technology writer for Discovery Channel and the producer and main recipe developer for TreeHugger’s Green Wine Guide. I also contribute regularly to MAKE magazine. You can also find my work at The Atlantic, and Fodor’s Travel Guides.
I studied Computer Engineering at Cal Poly in San Luis Obispo, CA. During my time there I was a DJ at the campus radio station KCPR and I also wrote for the campus paper, Mustang Daily.
I am currently launching a social media startup called

Follow me on Twitter @jerryjamesstone and Facebook.

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