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- Mint Chocolate Chip Popsicles
Mint Chocolate Chip Popsicles
Ingredients
Step by step process
Making the mint base
- 1
For the mint chocolate chip popsicles, pour the milk and cream into a saucepan and add the rinsed fresh mint leaves. Warm over low heat for 5 minutes until the mixture starts to steam. It must not boil.
- 2
Take it off the heat, stir in the icing sugar and keep stirring until it dissolves completely. Cover and let the mint infuse for 15 minutes so the base picks up a bold, fresh flavour.
- 3
Strain the leaves through a sieve and press them well so the base keeps as much aroma as possible. Let the liquid cool to room temperature.
Folding in the chocolate and freezing
- 4
Finely chop the dark chocolate into small chunks and fold it into the cooled mint base. The chunks spread evenly and stay crunchy once frozen.
- 5
Pour the mixture into 8 popsicle moulds. Tap the mould gently on the counter to release air bubbles, then slide a stick or handle into each one.
- 6
Place in the freezer and let set for at least 6 hours, ideally overnight. Before unmoulding, dip the mould into warm water for a few seconds.
More tips:
For a more intense mint flavour, add an extra teaspoon of chopped leaves or a drop of food-grade mint extract during steeping.
Instead of cow's milk and cream, use full-fat coconut milk and the popsicles will also work as a lactose-free version.
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Topic: American Cuisine
