On a hot summer day, there is nothing quite like a cold sweet popsicle. There are so many versions, but I love this lightened up version of a mint chip ice cream bar made with greek yogurt. I am still perfecting things a bit, but this was a solid first try. I like the dark chocolate shell hardened with coconut oil and the lightness of the mint. I may try adding some fresh mint in the next version (maybe steeped in the milk). I don’t love adding food coloring where it isn’t needed, but you could make them a fun green color if you wanted. 🙂 One things that is interesting about these, is that the greek yogurt makes them substantial enough to be filling. I used a Zoku mold, just their traditional version that goes into the freezer to set up. Enjoy a little piece of summer!
Mint Chip Greek Yogurt Pops
Makes 6 – 8 Pops
1 1/2 cups vanilla Greek yogurt
1 cup whole milk
1- 3 tablespoons confectioners’ sugar (to taste depending on your yogurt)
1 teaspoon pure vanilla extract
½ teaspoon mint extract
1 cup chocolate chunks
1 cup chopped dark chocolate
2 tablespoons coconut oil
1. Mix the yogurt with the milk, confectioners’ sugar, vanilla extract, mint extract to combine. Stir in the chocolate chunks. I did this in a large measuring cup for easy pouring.
2. Divide the mixture among the molds, filling each mold to about ¼ inch from the top. Insert ice-pop sticks and freeze until solid, at least 3 hours or overnight.
3. Heat the dark chocolate and coconut oil in a heat-safe bowl in the microwave in 30-second increments, stirring in between, until the mixture is smooth and melted. If you have something taller and narrower that would fit the pops, I think that might be the easiest way to get a smooth coating.
4. Unmold the pops. Working quickly, dip each one into the melted chocolate. Store the pops in the freezer for up to two weeks. I used an airtight container and wax paper.
**All opinions are my own and I was not compensated to promote any products mentioned. These are just things I love to use in my kitchen!