I’ve developed hundreds of popsicle recipes, even writing a whole cookbook on it, but these mint chocolate popsicles are one of my favorites! They are naturally vegan, vibrant in color thanks to a nutrient powerhouse (and no artificial food dyes!), and packed with the best minty flavor!

Green mint chocolate popsicles on a pink background

By now, we know that there’s basically a popsicle for every occasion (flip through my cookbook, For the Love of Popsicles, if you need ideas!). 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, this recipe doesn’t!

Ingredients to make mint popsicles — This green color from the spinach tricks your brain into enhancing the mint flavor (trust me, you won’t taste the spinach at all!).

Chocolate drizzled on green popsicles — I’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!

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Mint Chocolate Popsicles

4.50 from 8 ratings

By: Sarah Bond

Prep: 6 5

Cook: 20

Total: 6 25

Servings: popsicles

I've developed hundreds of popsicle recipes, even writing a whole cookbook on it, but these mint chocolate popsicles are one of my favorites! They are naturally vegan, vibrant in color thanks to a nutrient powerhouse (and no artificial food dyes!), and packed with the best minty flavor!

Ingredients

▢ 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

Instructions

Steep: 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. Fish out mint leaves and discard.
Blend: Add minty coconut milk and spinach to a blender. Puree until spinach is completely broken down.
Freeze: Pour mixture into popsicle molds, leaving a little space at the top for them to expand. Add popsicle sticks and freeze until hard (at least 6 hours).
Chocolate: 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.
Serve: 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 sprinkle with a dash of finely chopped chocolate.

Notes

Store leftover pops in an airtight container in the freezer for 2 to 3 weeks

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.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

5 Comments

Liz Forsyth says:

May 23, 2020 at 3:56 am

Thank you for your emails. I thoroughly enjoy them and look forward to seeing your name in the inbox. Thanks for the efforts and providing so much amusement and , oh yeah, the great recipe ideas!

1. Sarah says:
  
  May 25, 2020 at 6:13 pm
  
  Aw, so happy to hear you’re liking them, Liz! 😀
Ann Schlabach, Aztec, NM says:

April 17, 2021 at 4:42 pm

Wow! These pops sound great. I just received my pops kit today and am thinking I need to make a trip to the grocer for tiny chocolate chips, some coconut milk, and maybe cream cheese. My mint is already up. Thanks for your great ideas. I hope you let everyone know when your book comes out.

Virginia Hollenstein says:

October 29, 2021 at 1:19 pm

Can’t wait to try your recipes.

Belinda says:

August 26, 2024 at 8:55 pm

Unfortunately, I didn’t find these minty enough to come through when frozen. I harvested mint right from my garden, washed and dried it, packed it hard into a one-cup measure then steeped for over 30 minutes. I’m wondering if just adding some mint leaves into the blender with the other ingredients and making sure that they are thoroughly pureed would give enough of that natural mint flavor

Mint Chocolate Popsicles