Mint Chocolate Chip Yogurt Ice Pops
Mint Chocolate Chip Yogurt Ice Pops
Photo: Liz Andrew/Styling: Erin McDowell

Mint chocolate chip ice cream lovers, rejoice. This lighter DIY version is the perfect sweet treat on a hot summer’s day. And, bonus, these pops won’t weigh you down, because they’re made with Greek yogurt instead of ice cream. We’re not saying you should eat them for breakfast, but...OK, eat them for breakfast.

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8 to 10 ice pops (depending on size of mold)

2 cups vanilla Greek yogurt

1 cup whole milk

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

½ teaspoon mint extract

3 or 4 drops green food coloring (optional)

1 cup chocolate chunks

1 cup chopped dark chocolate

2 tablespoons coconut oil

1. In a medium bowl, mix the yogurt with the milk, confectioners’ sugar, vanilla extract, mint extract and food coloring to combine. Stir in the chocolate chunks.

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.

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.

4. Unmold the ice pops. Working quickly, dip each one into the melted chocolate. Store the pops in the freezer for up to two weeks.

332 calories

21g fat

35g carbs

8g protein

30g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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