Ingredients
240 gr heavy cream
30 gr fresh mint leaves, coarsely chopped
170 gr golden syrup, maple syrup, or agave
490 gr FAGE Total 5%
1 teaspoon mint or peppermint extract
Green food coloring (optional)
135 gr chocolate chunks
340 gr semi-sweet chocolate chips*
150 gr coconut oil
*Could use store-bought ice cream shell coating for ease
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Steps
- In a saucepan, heat the heavy cream and mint on medium for about 5 minutes, stirring occasionally.
- Stir in the golden syrup and turn off the heat. Let the mint seep and cool for 25 minutes.
- Strain the mixture using a fine sieve and discard the leaves.
- Fold in the yoghurt, mint extract, and a few drops of food coloring to the cream mixture.
- Stir in chocolate chunks and spoon in the mixture evenly to the popsicle
- Add wooden sticks to the centers and freeze for 5 and half hours to overnight.
- Once the pop is frozen, melt chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second increments until the chocolate is smooth.
- Remove pops from the mold and dip in chocolate. Serve immediately or refreeze for 10 minutes before serving.
