Mint Chocolate Chip Greek Yogurt Popsicles

The retro flavor combo of zesty mint and sweet chocolate in popsicle form. 

6 hours to overnight
Amount of Servings
4-8 popsicles (depending on mold)

1 cup heavy cream 

1 cup fresh mint leaves, coarsely chopped

½ cup golden syrup, maple syrup, or agave

2 cups FAGE Total 0%, 2%, 5%, or BestSelf Plain

1 teaspoon mint or peppermint extract

Green food coloring (optional)

¾ cup chocolate chunks

2 cups semi-sweet chocolate chips*

2/3 cup 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 yogurt, 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 molds.
  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.
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