Chocolate Mint Ice Pops (vegan)

The sweltering heat of summer has spurred me to experiment with ice pops. This one came out particularly good, and it's a great way to take advantage of the surplus of wild mint popping out of the soil at the moment.

Makes 10 ice pops

A fistful of mint leaves, finely chopped
2 cups So Delicious Coconut Milk Beverage
3/4 cup dark chocolate chips (I like E. Guittard)
10 more whole mint leaves (optional garnish)

10-cavity ice pop mold & sticks

Add the chopped mint to the coconut milk and bring the mixture up to a simmer. Turn off the heat and let the mint steep for at least 10 minutes with a lid covering the pot. When the cream tastes nice and minty, strain out the leaves and add the chocolate chips. Stir until all the chips are melted, reheating over a low flame if necessary.

Prepare the molds by inserting one whole mint leaf into each cavity (optional). Pour in the chocolate mint concoction and add the sticks. Freeze overnight and run hot water over the outside of the molds to release the pops.

1 comment:

  1. Ooh, mint and chocolate! How refreshing! I didn't know you could freeze So Delicious coconut milk beverage with such tasty results. Good to know!