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Leaving you quickly today with this beautiful inspiration I got from Erin Ireland on Instagram, gorgeous cross-sections of sweet figs being encased in a thick and creamy, lightly sea-salted ricotta “cheesecake” mixture, like frozen eternal jewels!  And we are not just talking about figs here.  Think peaches, summer berries, tropical dragon fruits or pineapples, KIWIS!  How pretty are those gonna be huh?!!

OK.  That’s about as much enthusiasm as I can spare today.  Is it me or do you hear a zinnnngg inside my head, too?  Now this head-aching zombie must go lay down.

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Yield: approx 12 popsicles depending on size


  • 1 cup (240 grams) whole milk ricotta cheese
  • 3/4 cup (230 grams) sweetened condensed milk
  • 1/4 cup (58 grams) half-and-half, or heavy cream
  • 2 tbsp (26 grams) good quality honey
  • 1/4 + 1/8 tsp sea salt
  • 7 fully ripen figs, or any other fruits that you prefer


  1. In a blender or with hand-held immersion blender, blend ricotta cheese, sweetened condensed milk, half-and-half, honey and sea salt together until very smooth and lump-free. Set aside in an easy-to-pour container. Cut off the stems of the figs (which can taste raw and bitter), then cut into thick slices that are about the width of your popsicle-molds (so they will stay right against the edges and look pretty for you). Place 2~3 slices (you can cut each one up to fit the molds however you like) into the molds so the figs occupy about 1/3 of the space (do not over-fill or you'll just get sticks of frozen fruits). Gently insert a small knife right in the middle through the figs to make way for the wooden-handle, then insert the handles. Pour the ricotta-mixture slowly into each mold. Once it fills to the top, gently tap the mold on the counter for 10 seconds to release air-bubbles and help the ricotta-mixture seep to the bottom. The liquid-level should go down slightly as it makes its way downward, so fill it again to the top. Repeat with the rest.
  2. Freeze for at least 12 hours until hardened. If you can spare the molds, I recommend keeping the popsicles inside the molds, and only remove each as needed. Taking them out and wrapping in plastic-wrap will result in melted surface and crinkles, and all this beautiful effort will be wasted (trust me.. I know).


Instead of figs, which can be an acquired taste, you can also use peaches, summer berries, mangos, or even lychees.
  • maya

    July 29, 2015 at 6:11 PM Reply

    Where are these beautiful mold from?

  • June @ How to Philosophize with Cake

    July 29, 2015 at 6:31 PM Reply

    What beautiful popsicles! those fig cross sections are perfect! :)

  • tylife

    July 29, 2015 at 8:36 PM Reply

    Beautiful photos and very interesting recipe. I wonder how the POPSICLEs tasted.

  • Kelly

    July 29, 2015 at 8:38 PM Reply

    What a beauty. I’ll have to see if I can scrounge up some figs. Guess you ate all the ones you took out for pictures ;)

  • Jessica

    July 29, 2015 at 9:30 PM Reply

    ooh, i like that the wooden handles are in the figs – mine always sink to the bottom of my molds – now i know!

  • cynthia

    July 29, 2015 at 10:03 PM Reply

    This is SO BEAUTIFUL. I just want to stare at them all day long. These just made me a million times more excited than I already was for fig season!!!!!

  • Katrina @ Warm Vanilla Sugar

    July 29, 2015 at 10:14 PM Reply

    These have got to be the coolest pops around!! Such a neat flavour!

  • Ursula @

    July 30, 2015 at 12:16 AM Reply

    Wow, they look fancy ;-) Almost to artsy to eat. Love the ricotta-fig combo!

  • Heather (Delicious Not Gorgeous)

    July 30, 2015 at 12:19 AM Reply

    cheesecake popsicles?? yes please! i love your suggestion to use lychees- so unexpected, but i bet it would be v tasty.

  • stephanie

    July 30, 2015 at 2:43 AM Reply

    you make the best popsicles, hands down!

  • Laurie

    July 30, 2015 at 2:20 PM Reply

    Oh, such beautiful popsicles. I really don’t have much room in my freezer(s) so i don’t think I could make them. Can’t believe you can do anything with the zinging in your head. The zinging in my head is getting on my nerves! Going to the Osteopath. It could be something only certain people feel. Trust me I know!

  • Dulcistella

    July 30, 2015 at 2:54 PM Reply

    If you like the combination of figs and ricotta, have a look here:

  • Jess @

    July 30, 2015 at 8:59 PM Reply

    what a cool post! i love the way the figs come through the popsicles!! very creative x

  • Catriona | Analog Eats

    July 30, 2015 at 10:37 PM Reply

    So inspired and beautiful!

  • Tamara

    August 4, 2015 at 10:17 AM Reply

    These look heavenly!! I love figs!

  • Laura (Blogging Over Thyme)

    August 8, 2015 at 4:48 AM Reply


  • Cady | Wild Heart of Life

    August 8, 2015 at 11:03 PM Reply

    I have got cross-section figs on my mind lately, and this recipes nails that visual-craving. Am I the only one who gets those? Sooo beautiful (and yummy!)

  • Linn

    August 20, 2015 at 4:00 AM Reply

    It looks so delicious. It’s not possible to buy figs in Scandinavia yet (at least no good ones), but as soon as I find some good ones at the food market, I’ll try this recipe.

  • sue|theviewfromgreatisland

    August 31, 2015 at 7:26 AM Reply

    These are amazing…sharing!

  • Dakota

    January 1, 2016 at 5:32 PM Reply

    just popped them in the freezer, happy new year Mandy!

  • Ann Doneen

    March 18, 2016 at 3:16 AM Reply

    I’m particularly interested in no-carb or very low carb recipes —

    Gorgeous fig popsicles….

  • Iwan

    April 2, 2016 at 9:40 PM Reply

    Could we substitute a ricotta cheese with another ingridients?

  • Kim

    June 27, 2016 at 1:46 AM Reply

    After my exhaustive search for a decent Popsicle mold this week, I finally understand why everyone oohs and aahs over your steel ones and why crappy plastic ones are so prolific yet turned away from. Sigh.
    Made these last night. Unmolded and had just now for a summer brunch dessert (yes, I’m aware it’s 10am, but it’s hot!). Positive reviews all around. The leftover cheesecake “batter” was already delicious yesterday but it was even better mellowed out by the freezing and with the figs. Next time, I’ll try harder for a fresher ricotta that doesn’t use stabilizers and pick even riper figs (these were plenty ripe to eat but could be better) since the flavor is softened when they’re frozen. I love how straightforward the flavors are: it’s all about the figs, ricotta, and condensed milk. All in all, another fantastic, gorgeous recipe. Thanks, Mandy!

  • Anne Lemieux

    August 22, 2016 at 11:58 AM Reply

    Would cartelizing the figs and cooling be ok to do?

    • Anne Lemieux

      August 22, 2016 at 12:01 PM Reply

      I also wonder how these would do with goat ricotta? I tend do do savory rather than sweet. The caramelization of whichever fruit you would like in it would cut the goat tang….yet complement it in my opinion

      • mandy@ladyandpups

        August 22, 2016 at 9:18 PM Reply

        Anne, I’ve never had goat ricotta but it sounds interesting! Caramelizing the figs would be totally fine in my opinion.

  • Dave

    December 12, 2017 at 4:24 PM Reply

    Any tips to remove the Popsicle from the mold without impacting the great looks?

  • ziyi

    May 26, 2018 at 3:33 PM Reply

    Woo, it is sooo beautiful . can I share the recipe to my friends ? they can‘t read this because of Chinese network limitation :(

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