Mint Chocolate Popsicles
This Mint Chocolate Popsicles recipe is made from fresh mint and without artificial food coloring or flavors (plus it has a secret healthy ingredient!)
I recently bought a popsicle maker, which has virtually changed the way I do summer. There’s basically a popsicle for every occasion. Green smoothie popsicles for when you need a vegetable, 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 interwebs 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 (not to mention the impossibility of finding them here in Holland).
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!
More healthy homemade popsicles
- Loaf Pan Popsicles
- The Ultimate Guide to Homemade Popsicles
- Buttermilk Lemon Thyme Popsicles
- Check out our cookbook, For the Love of Popsicles!
Mint Chocolate Popsicles
- 1 14-oz can full-fat coconut milk 400 g
- ¼ cup sugar 50 g
- 1 cup packed fresh mint leaves 25
- 1 cup fresh spinach 40
- ½ cup dark chocolate chips 100 g, plus more for sprinkling at the end, optional
- Add coconut milk and sugar to a medium saucepan over medium/low heat. Heat until hot and steaming, but not boiling, stirring occasionally.
- Remove from heat and add mint leaves. Stir to combine and let mint leaves steep for 15 to 30 minutes. Strain mint leaves from the milk using a mesh sieve, discarding the mint leaves.
- Add minty coconut milk and spinach to a blender. Puree until spinach is completely broken down.
- Pour mixture into 6 to 8 popsicle molds. Freeze until hard (at least 6 hours)
- Just before removing popsicles from the freezer, add chocolate to a heat-resistant bowl. Bring a pot of water to a boil and set the bowl of chocolate over the boiling water (just above the water, not submerged). Stir constantly until most of the chocolate is melted. Remove the bowl from over the steam and continue to stir until chocolate has all melted.
- Remove popsicles from the freezer and run the container under warm water for a few seconds to loosen them up. Remove each from the mold, drizzle with chocolate, and optionally sprinkled with a dash of finely chopped chocolate.
I originally posted this recipe on Amanda’s Cookin’.