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Cool and creamy mint chocolate popsicles flecked with dark chocolate and flavored with fresh mint leaves are the perfect frozen treat. Recipe yields 10 popsicles.
Made with full fat coconut milk, 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) for plenty of chocolate in each bite, there’s no better way to get your mint-chocolate fix.
More favorite mint chocolate recipes: Homemade thin mint cookies and fudgy double chocolate mint cookies!
Mint Chocolate Popsicles
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes + chill time
- Yield: 10 popsicles
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Cool and creamy mint chocolate popsicles flecked with dark chocolate and flavored with fresh mint leaves are the perfect frozen treat. Recipe yields 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
- 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.
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.
