Hello. My name is Stacey and I am…… a Chocoholic. There, I said it.
I love all things Chocolate, I really do. Dark chocolate in particular but when I have an intense craving it doesn’t bother me what it is. It’s so bad that I buy extra bags of dark chocolate chips because I know I will munch on them every time I open the damn pantry. OK maybe not every time I open the pantry…. OK, OK. I’m lying. It is totally every time.
I do like to keep dark chocolate bits in my pantry for baking and we all know I love to bake. What ends up happening though is once a bag is open I kind of just grab a handful whilst I’m in there. Bad I know. I even try to hide the bags from myself so they’re not in my face and god forbid my husband helps himself!! Look out! That’s MY chocolate b*&%!
So yeah it’s a bad habit, especially since I’m pretty darn healthy the rest of the time. Which brings me to why I am giving this little recipe a shot. I love choc mint ice cream. I mean really truly love it, though I don’t really eat a lot of ice cream these days. Since finding out I am gluten intolerant it has been virtually impossible to find any kind of flavoured ice cream that’s safe for me to eat, with the exception of the odd gelato stand.
So you can imagine how excited I was to give this recipe a whirl and boy I was not let down. It is delish!! Icey and minty, a little bit creamy and just the perfect amount of chocolatey snap! Also kind of healthy since they’re made form Greek yogurt. I love Greek yogurt, I eat it all the time and I have made yummy frozen yogurt pops in the past, but these, gah, these take the cake! And I know, I know it’s the middle of winter and it’s not exactly ice cream weather, but coldness be damned. This dessert was so yummy that not only I but my husband just could not help ourselves, even if we did spend the next 30 minutes shivering.
The best part about these minty pops though is how damn easy they are to make and the fact that you can easily make them gluten free too. So without much further ado… here they are!
Perfectly Devilish Choc Mint Yogurt Pops
1 Cup Greek Yogurt (Natural or Vanilla. Check the label for gluten free if need be)
1 1/2 Cups Milk
1 tsp Vanilla Extract
1 tsp Peppermint Extract
2 Tbsp Caster Sugar
Dash of Green food colouring
2 Tbsp Dark Chocolate Chip bits (be sure to use Nestle or a similar brand if you’d like these to be Gluten free).
*Optional – Extra dark chocolate for melting or Ice Magic (however Ice magic is definitely NOT gluten free!)
In a large jug pop the Greek yoghurt, milk, vanilla extract, peppermint extract and caster sugar and whisk thoroughly to incorporate. In this case I highly advise you use Caster sugar as it is a much finer sugar and will whisk together much more easily.
Now you can, if you like, add some green food colouring. You can add as much or as little as you like depending on the depth of colour you want. This part is a bit of fun I admit. Add a dash of food colouring and watch as the acid in the Greek yogurt swirls it around the bowl! It reminds me of being a kid and doing the food colouring and dishwashing liquid trick you know?
Anyway now you have a lovely green coloured liquid so go ahead and taste it. The flavour will vary depending on whether you have used Vanilla flavoured or Plain/Natural Greek yogurt here. In my case I used natural as that’s what I always like to eat and have handy in my fridge. If you’d like the vanilla taste to be tiny bit stronger add just a dash more vanilla extract in and whisk well to combine. The other thing to remember at this point is the flavour will dull down some once frozen so if you like a strong mint flavour I would suggest adding a tiny bit more Peppermint extract.
Carefully pour the glorious green liquid into some icey pole containers/molds however be sure to only fill them 3/4 of the way up! I use small pop molds from IKEA so I always find I have extra left over, this I just poured into a spare plastic container and placed it to the side.
Take a sprinkle of chocolate chip bits and add a few to each icey pole mold and a handful to your plastic container as well. Finish off by inserting the Popsicle sticks and placing them straight into the freezer. They will take approximately 4-5 hours to set.
Once you’re ready to serve pull them out and leave them on your counter for 5-10 minutes or so. Or if you’re anything like me and incredibly impatient you can run the mold ends under some cool water and wiggle the Popsicle sticks until the pepperminty goodness slides out.
Finish off with a drizzle of Ice Magic. Or if you’re wanting them to be gluten free like me, melt 2 tablespoons and 5g Copha together and drizzle over (this will make enough for 2 popsicles). It will harden straight away and give you that fantastic snap we all associate with Ice Magic.
Wollah! A somewhat healthier version of the good ole classic Choc Mint Ice cream. Enjoy immediately.
Now if only I could stop at just one……
Serves: 6 – 8 Popsicles (depending on mold size)
Prep Time: 10 Minutes
Freezer Time: 5 Hours + 10 minutes to thaw
P.S. If you happen to know a delicous gluten free mint choc chip ice cream brand in Australia pleeeaaassseee let me know! There are few things in this world that mint choc chip can’t fix.