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.
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.
- 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
- 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.
- 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.