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!)

Thanks so much to PopsicleLab’s Silicone Popsicle Molds for sponsoring this post! Thoughts and opinions, as always, are my own.

By now we know that 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 (especially when you can get the same flavors and colors naturally).

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!

Before we dive into the recipe, we need to talk about the molds. Because…these MOLDS. I love them. (And that’s coming from the girl who wrote the book on popsicles).

I recently started using these PopsicleLab Silicone Popsicle Molds and don’t think I can go back to “conventional” molds now. They’re made of pliable silicone, meaning it’s easy to unmold the pops (while also being more eco-friendly). But they’re also sturdy and dishwasher safe. They come with everything included, from the sticks to the cute popsicle bags (50 of each!).

But my favorite part. THE LID! Any home pop maker will know the frustration of popsicle sticks that go all crooked as soon as you drop them into your molds. But this silicone mold keeps them standing up straight, and the OCD in me is thrilled.

Ingredients for mint chocolate popsicles

• Coconut Milk: We like using full fat coconut milk as a base in creamy popsicles. It provides an ultra-smooth and biteable texture!
• Sugar: These pops use half the amount of sugar in traditional pops. Feel free to substitute honey or your favorite artificial sweeteners, like Stevia. 
• Mint Leaves: Steeping fresh mint leaves in the coconut milk will infuse these pops with refreshing minty flavor. No extracts required!
• Spinach: The VIP of these pops! A handful of fresh spinach adds vibrant green color (without and veggie flavor).
• Dark Chocolate: Drizzle the finished pops with a stream of dark chocolate for extra decadence.
• Popsicle Mold + Sticks: And of course, you’ll need a good quality mold! These are our favorites. 

How to make these pops

The concept is simple: steep mint in coconut milk, blend together with spinach, and freeze.  (Afterall, summer is meant for being outside, not working away in the kitchen!)

Step 1: Steep
By steeping the mint leaves in coconut milk, you’ll extract that refreshing mint flavor and infuse it in the coconut milk! After steeping, remove the mint leaves and blend the now minty coconut milk with the other ingredients.

Step 2: Blend
Next up, you’ll blend the minty coconut milk with the spinach to give it a vibrant green color. This green color tricks your brain into enhancing the mint flavor (trust me, you won’t taste the spinach at all!)

Step 3: Freeze
Pour the mixture into your PopsicleLab Silicone Popsicle Molds, cover, and add the popsicle sticks. Freeze until hard, about 6 hours, or overnight. (Also, how CUTE are these to-go bags? If you’re not serving thee pops right away, you can store the frozen pops in these until you’re ready to cover them with chocolate and serve.)

Step 4: Chocolate
Right before removing the pops from the freezer, melt your dark chocolate. Then simply drizzle it over the popsicles, optionally sprinkling with some finely chopped chocolate pieces. 

Step 5: Serve
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!

Variations on these popsicles

Looking to mix things up? Here are a few fun variations on this recipe!

• 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.

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

This Mint Chocolate Popsicles recipe is made from fresh mint and without food coloring (plus it has a secret healthy ingredient!)

Print Pin Rate

Course: Desserts, Snacks

Cuisine: American

Keyword: min popsicles, mint chocolate chip popsicles, mint chocolate popsicles

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion: 4th of July, Birthdays, St. Patrick’s Day

Time: 60 minutes or more

Prep: 6 hrs 5 mins

Cook: 20 mins

Total: 6 hrs 25 mins

Servings: 6 popsicles

Calories: 216kcal

Author: Sarah Bond

4.8 from 5 votes

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 sprinkled with a dash of finely chopped chocolate

NOTES

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

NUTRITION

Serving: 1popsicle | Calories: 216kcal | Carbohydrates: 18g | Protein: 2.6g | Fat: 17g | Saturated Fat: 14g | Sodium: 17mg | Potassium: 243mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1800IU | Vitamin C: 5.8mg | Calcium: 40mg | Iron: 4.3mg

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Thanks again to PopsicleLab Silicone Popsicle Molds for sponsoring this post! Be sure to grab your set for summer, and check them out on Instagram and Facebook for weekly popsicle recipes!