Mint Chocolate Chip Greek Yoghurt Popsicles

6 hours - Overnight
4-8 popsicles

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

  1. In a saucepan, heat the heavy cream and mint on medium for about 5 minutes, stirring occasionally.
  2. Stir in the golden syrup and turn off the heat. Let the mint seep and cool for 25 minutes.
  3. Strain the mixture using a fine sieve and discard the leaves.
  4. Fold in the yoghurt, mint extract, and a few drops of food coloring to the cream mixture.
  5. Stir in chocolate chunks and spoon in the mixture evenly to the popsicle
  6. Add wooden sticks to the centers and freeze for 5 and half hours to overnight.
  7. 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.
  8. Remove pops from the mold and dip in chocolate. Serve immediately or refreeze for 10 minutes before serving.