Photo Credit: Country Cleaver
If you love mint chocolate chip ice cream in the summertime, these are the popsicles for you! Infused with Pinky Up Chocolate Mint Rooibos, they have that same scrumptious taste and texture without all the calories! Grab one of these pops for a delicious and guilt-free dessert filled with protein and the flavors you love.
Mint Chip Popsicles
Makes 6 popsicles
- 1 tsp Pinky Up Chocolate Mint Rooibos
- 1 cup water
- 1 cup lowfat vanilla Greek yogurt
- 1/2 cup full fat coconut milk
- 1 tsp vanilla extract
- 3/4 tsp mint or peppermint extract
- 2 tbsp honey
- 1/2 cup mini chocolate chips
- 1/2 cup Chocolate Magic Shell
- green food coloring (optional)
Brew 1 cup of Pinky Up Chocolate Mint Rooibos, strain, and let cool.
In a medium bowl, whisk together the brewed tea, yogurt, coconut milk, vanilla extract, and mint/peppermint extract until everything is well combined.
If you want the popsicles to be green, add in a few drops of food coloring until the mixture becomes your desired shade. Pour the mixture into your popsicle molds and sprinkle the tops of the popsicles with the mini chocolate chips. Use a popsicle stick or skewer to push some of the chips down into each popsicle and distribute them evenly.
Freeze the popsicles for at least 5 hours, or until completely solid. When you're ready to serve, run the molds under warm water to loosen the popsicles. Dip or drizzle the popsicles in/with the Chocolate Magic Shell and serve immediately. Enjoy!
For more summer fun, try out this Confetti Cake Batter Popsicle recipe!