As tart or as sweet as you like, these popsicles strike a texture balance between classic ice cream-based popsicles and the fro-yo ones. I've used Greek yogurt and heavy cream, which provides a smooth and creamy mouthfeel with a bit of icey tang--two things I love paired with peppermint and chocolate. They are cooling, slightly sweet, and not too heavy, making them ideal for summer months!
Taste the base before you freeze! If you want it less tart, add more sweetener.
Notes: Greek yogurt full-fat, plain. Vanilla bean paste is Trader Joe's.
VANILLA BEAN MINT CHOCOLATE CHIP
YOGURT POPSICLES
Ingredients: 2 cups Greek yogurt, 1 cup heavy whipping cream, 1/4+ cup honey (or agave or maple syrup), 1 cup chopped semi-sweet chocolate + extra, 1/3 tsp. peppermint extract, 1 tsp. vanilla bean paste, a pinch of salt.
Makes eight 4 x 2.5-inch popsicles.
1. Make popsicle base: Add the Greek yogurt to a bowl, then whisk in the heavy whipping cream until combined well. Add the honey (or liquid sweetener of choice), peppermint extract, vanilla bean paste, a pinch of salt, and most of the chopped chocolate. Mix well, and taste.
2. Pour and freeze: Pour the base mixture into your popsicle molds, leaving 1/4 inch of space from the edge. Sprinkle the remaining chocolate pieces into each mold, gently pressing in with a toothpick. Insert sticks and freeze for a minimum of 4 hours. To unmold, place the container into a couple of inches of warm water for 2-3 minutes.
TIPS
1. Sweetener substitutions may be maple syrup, agave, liquid stevia (start with half the amount and taste from there), or corn syrup.
2. If you prefer spearmint over peppermint extract, feel free.
3. Prefer milk or dark chocolate over semi-sweet? Do it.
4. For a DF version, sub 2 1/2 cups of coconut cream for the yogurt and 1/2 cup of coconut milk for the heavy whipping cream. Then for the chocolate, grab your fave brand of dairy-free chocolate, such as Lily's.
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