By now we know that there’s basically a popsicle for every occasion. Basic fruity popsicles when you want a classic. Yogurt popsicles that taste just like froyo. And now, Mint Chocolate Popsicles for when you’re craving Thin Mint cookies! They’re creamy, chocolatey, minty, and so easy to make. Many recipes around the web turn to peppermint extract and green food coloring for an “authentic” minty tasty, but that just wasn’t going to fly here. I don’t like to use a lot of artificial flavors and colors (especially when you can get the same flavors and colors naturally). So…hear me out…we’re using a handful of spinach in these popsicles for color. The taste is honestly indistinguishable and it gives the perfect green hue! The mint flavor comes in a more orthodox way. We’ll basically just steep the fresh mint leaves in hot coconut milk. Then blend everything together, pour into molds and freeze! Give it a try, you won’t be disappointed!
Ingredients for mint chocolate popsicles
Coconut Milk: We like using full fat coconut milk as a base in creamy popsicles. It provides an ultra-smooth and biteable texture! Sugar: These pops use half the amount of sugar in traditional pops. Feel free to substitute honey or your favorite artificial sweeteners, like Stevia. Mint Leaves: Steeping fresh mint leaves in the coconut milk will infuse these pops with refreshing minty flavor. No extracts required! Spinach: The VIP of these pops! A handful of fresh spinach adds vibrant green color (without and veggie flavor). Dark Chocolate: Drizzle the finished pops with a stream of dark chocolate for extra decadence.
How to make these pops
The concept is simple: steep mint in coconut milk, blend together with spinach and freeze. (After all, summer is meant for being outside, not working away in the kitchen!) Step 1: SteepBy steeping the mint leaves in coconut milk, you’ll extract that refreshing mint flavor and infuse it in the coconut milk! After steeping, remove the mint leaves and blend the now-minty coconut milk with the other ingredients. Step 2: BlendNext up, you’ll blend the minty coconut milk with the spinach to give it a vibrant green color. This green color tricks your brain into enhancing the mint flavor (trust me, you won’t taste the spinach at all!) Step 3: FreezePour the mixture into your molds, cover, and add the popsicle sticks. Freeze until hard, about 6 hours, or overnight. (Also, how CUTE are these to-go bags? If you’re not serving thee pops right away, you can store the frozen pops in these until you’re ready to cover them with chocolate and serve.) Step 4: ChocolateRight before removing the pops from the freezer, melt your dark chocolate. Then simply drizzle it over the popsicles, optionally sprinkling with some finely chopped chocolate pieces. Step 5: ServeI’m not going to lie, these pops can get messy! Enjoy them outside, or pierce a cupcake liner under each stick to catch the drippings. Enjoy!
Variations on these popsicles
Looking to mix things up? Here are a few fun variations on this recipe!
Add Oreos: Roughly crush Oreo cookies, then stir them into the popsicle mixture before pouring them into molds. Alternatively, pour the mixture into the molds, then push a whole Oreo into each pop for a hidden surprise. Less Mess: Make these less messy by putting the chocolate inside the popsicles! Simply pour the popsicle mixture into each mold, leaving extra space at the top. Freeze them for an hour, then add a few chocolate chips to each mold, pushing them down into the popsicle with a popsicle stick. Continue freezing until solid. No Coconut: Not a fan of coconut milk? Substitute it for 1½ cups of half and half. Power Up: Give these pops a nutrition boost by adding 1 or 2 tablespoons of matcha powder before blending.
Check out our cookbook, For the Love of Popsicles!
