They say that everything’s better on a stick…so we turned the popular ice cream flavor into a popsicle! Bring the ice cream parlor home this summer with homemade popsicles. The infused coconut milk base is just oh so sweet and creamy!

Ingredients

Servings: 10

  • 2 2/3 cups full fat coconut milk
  • 3/4 cup packed fresh mint leaves
  • 3/4 cup sugar
  • 1/8 tsp salt
  • peppermint extract to taste
  • food coloring (optional)
  • 3 ounces semisweet chocolate, finely chopped

Instructions

  1. Combine coconut milk and fresh mint leaves in a saucepan over medium heat. Heat for 5 minutes, until bubbles appear around the edge of the pan. Remove from heat and let steep 20 minutes.
  2. Strain infused coconut milk through a fine-mesh sieve into a bowl, pressing on the mint with the back of a spoon.
  3. Whisk in sugar, salt, peppermint extract, and food color (2 drops green, 1 drop blue) until smooth. Let mixture cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  4. Stir chopped chocolate into mixture and fill popsicle molds, leaving a 1/2-inch of space at the top of each mold.
  5. Freeze for about an hour, then insert popsicle sticks and freeze overnight. 

Try our other refreshing summer recipes like this Thai Basil Coconut Pudding with Mango. Or you can try growing your own mint and herbs with our Herb Seed Collection.

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