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If you’ve ever grown fresh mint at home, you’ve probably discovered that the fragrant herb is incredibly fast growing and can easily overtake a flower bed. Though my mint is safely planted in its own container, the sprigs are spilling over with abundance. Taking a cue from my thin mint ice cream made with fresh mint leaves, mint chocolate popsicles came to mind.

Mint Chocolate Popsicles | Tutti Dolci
Cool mint gives these dairy-free pops a refreshing feel. Flecked with shards of semisweet chocolate (use a serrated knife to get the best texture), there’s no better way to get your mint-chocolate fix in the height of summer.

Mint Chocolate Popsicles | Tutti Dolci

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Mint Chocolate Popsicles

  • Yield: 10 popsicles

Ingredients

  • 2 2/3 cups full fat coconut milk
  • 3/4 cup packed fresh mint leaves
  • 3/4 cup sugar
  • 1/8 tsp salt
  • peppermint extract (optional, and to taste)
  • food coloring (optional)
  • 3 ounces semisweet chocolate, finely chopped

Instructions

  1. Combine coconut milk and fresh mint leaves in a saucepan over medium heat. Heat for 5 minutes, until bubbles appear around the edge of the pan. Remove from heat and let steep 20 minutes. Strain infused coconut milk through a fine-mesh sieve into a bowl, pressing on the mint with the back of a spoon. Whisk in sugar, salt, peppermint extract, and food color (2 drops green, 1 drop blue) until smooth. Let mixture cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  2. Stir chopped chocolate into mixture and fill popsicle molds, leaving a 1/2-inch of space at the top of each mold. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.

Notes

I added a few drops of peppermint extract to enhance the mint flavor; taste mixture before adding extract – you may not need it depending on the strength of your mint leaves.


Nutrition

  • Calories: 210

 

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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38 comments

      1. I am making these right now. I was wondering do you need to spray the molds or anything before adding the mixture? I have Coconut spray so that is what I would use. Just wondering if that would make unmolding maybe easier?

        1. Hi Kristen, you could spray the molds but I never do. To unmold, let stand at room temperature about 5 minutes, and then dip the molds in a glass of room temperature water. The popsicles usually pop right out. Hope that helps! πŸ™‚

  1. This looks and sounds so fantastic, Laura! I love the use of fresh mint, and coconut milk in frozen treats is my favorite. This is so perfect.

  2. Yup, my mint is overflowing like crazy!! I love how it grows so quickly and easily! Also, since I have all the mint you know I will be making these pops! Love mint chocolate anything!

  3. I wish I’d known how prolific my mint plants would be before planting them years ago. They have taken over my little herb garden and a tiny section where I planted lavender . I can see this patch as I type and it’s a sorry sight! Still, it’s so nice to have mint whenever I want/need it.

    Now I have another refreshing, delicious use for my mint–love these popsicles. Chocolate and mint are a perfect match! (One of my mint plants is actually called chocolate-mint.)

    Thanks so much for your sweet comment on L&A. I’ve missed reading your posts. πŸ™‚

  4. Do you have a favorite popsicle mold? Which one did you use for these amazing looking mint chocolate pops? Thanks!

  5. I was thrilled to find this recipe! Thank you for sharing! What brand of coconut milk do you use? My mix separated in the six hours in the fridge. The cream of the coconut rose to the top and I’m scared the pops will be layered πŸ™

    1. Hi Carolina, I’ve used multiple brands of coconut milk. Don’t worry about the separation (sometimes that does happen in the chilling process). Just whisk the mixture again before pouring in the molds and your pops should be fine :).

  6. Would I be able to make these with regular milk? I have been unable to find the coconut milk, and I was wondering if it was in the recipe purely for the sake of the popsicles being dairy-free or if they need to be made with the full fat coconut milk… either way they sound delicious and I can’t wait to make them.

    1. Hi Emma, I use coconut milk to make the pops dairy free. I’d substitute half-and-half if you want to try a dairy version. Hope you love them! πŸ™‚

  7. Hi! Your recipe looks amazing! I’d like to know if you’ve had issues with the chocolate shavings suspending throughout the Popsicle or does it all sink to the bottom, like mine did? It may have been that my shavings were to large? Thanks for your input! πŸ™‚

    1. Hi Sophia! Now that you mention it, sometimes the savings do sink to the bottom (I think that happens if the chocolate isn’t quite fine enough). Usually I take a skewer and swirl the mixture around in each mold and that helps distribute the chocolate more evenly…I’ll make a note of that in the recipe :).

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