These Homemade Dippin’ Dots Taste Even Better than the Original

Dippin' Dots
Image from Wikipedia

If you were a kid in the ‘90s, your childhood was probably filled with the delight that was Dippin’ Dots. The tiny colorful drops were created using liquid nitrogen and came in fun flavors like kettle corn, mango and pineapple, caramel brownie, and birthday cake. 

Sadly, because Dippin’ Dots require temperatures of -40F to be stored, the little beads of ice cream are not usually found at the local grocery store. But if you have a craving for some icy bits, we definitely recommend you try this!

Ingredients:

  • 1 cup fruit of your choice (mango, strawberries, raspberries, and blueberries)
  • 1 cup full cream yogurt
  • 1 teaspoon honey

Instructions:

  1. Line a baking sheet with parchment paper.
  2. Puree each fruit separately with an immersion blender until smooth. Add yogurt and honey and mix gently with a spoon. 
  3. Transfer the mixture into squeeze bottles and squeeze onto the prepared baking sheet in rows.
  4. Put the baking sheet in the freezer until the dots are frozen—anywhere from 2 hours up to 24 hours. 
  5. After the dots are frozen, they can be served immediately or transferred quickly to a small freezer-safe container and kept for later serving. The dots can be kept in an airtight freezer-safe container in the freezer for up to one month.