Nothing beats the classic combination of cool, refreshing mint and rich chocolate chips, especially when it’s frozen into the perfect summer treat. These Mint Choco Chip Popsicles capture all the creamy goodness of your favorite ice cream flavor in a fun, portable form that’s perfect for hot days. The bright, cooling sensation of fresh mint paired with bursts of sweet chocolate creates a popsicle that’s both sophisticated and playful. Made with real mint leaves and quality chocolate chips, these homemade frozen treats are far superior to anything you’ll find in the store. They’re creamy, refreshing, and have just the right amount of chocolate in every bite.
Serving Quantity: Makes 8-10 popsicles
What You Need
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup fresh mint leaves (packed)
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-4 drops green food coloring (optional)
- 3/4 cup mini chocolate chips
- Popsicle molds and wooden sticks
Creating the Mint Base
Start by gently bruising the fresh mint leaves with the back of a spoon or by rubbing them between your fingers. This releases the essential oils that give your popsicles their fresh mint flavor. Choose bright green leaves without any brown spots for the best taste.
In a medium saucepan, combine the milk, cream, and bruised mint leaves. Heat the mixture over medium-low heat until small bubbles form around the edges, but don’t let it boil. This gentle heating process extracts the mint flavor without making it bitter.
Steeping for Maximum Flavor
Once the milk mixture is hot, remove it from the heat and let it steep for 30 minutes. This steeping time is crucial for developing a strong mint flavor that won’t get lost when frozen. Cover the saucepan to prevent a skin from forming on top.
After steeping, strain the mixture through a fine mesh sieve to remove all the mint leaves. Press the leaves against the sieve to extract as much minty liquid as possible, then discard the leaves.
Making the Custard Base
In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thick. This creates the custard base that gives your popsicles their creamy texture.
Slowly pour about half of the warm mint-infused milk into the egg mixture, whisking constantly to prevent the eggs from cooking. This process, called tempering, gradually brings the egg mixture up to temperature.
Cooking to Perfection
Pour the tempered egg mixture back into the saucepan with the remaining mint milk. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. This usually takes 5-8 minutes.
The mixture is ready when you can draw a line through it on the spoon with your finger and the line stays clear. Don’t let it boil, or the eggs will scramble and ruin the smooth texture.
Finishing Touches
Remove the custard from heat and immediately stir in the vanilla extract and salt. If you want your popsicles to have that classic mint green color, add the food coloring now, stirring until you achieve your desired shade.
Strain the finished custard through a fine mesh sieve one more time to ensure it’s completely smooth. This removes any small lumps that might have formed during cooking.
Cooling and Adding Chocolate
Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Once cooled, refrigerate for at least 2 hours or until completely chilled. This chilling step is important for the best popsicle texture.
When the custard is cold, stir in the mini chocolate chips. The chips should be evenly distributed throughout the mixture, giving you chocolate in every bite.
Filling Your Molds
Pour the chilled mint custard into your popsicle molds, making sure to distribute the chocolate chips evenly as you pour. Leave about 1/4 inch of space at the top to allow for expansion during freezing.
Gently tap the filled molds on the counter to remove any air bubbles. This helps create smooth, professional-looking popsicles without holes or gaps.
The Freezing Process
Place the molds in the freezer for about 1 hour, or until the mixture is slushy but not completely frozen. At this point, insert your wooden sticks, making sure they stand straight and reach almost to the bottom of each mold.
Return the molds to the freezer for at least 4 hours, or overnight for best results. The custard base takes longer to freeze completely than simple fruit popsicles, but the creamy texture is worth the wait.
Removing and Serving
To remove the popsicles, run warm water over the outside of the molds for 15-20 seconds. The slight melting of the outer layer makes them easy to remove without breaking.
Gently pull each popsicle out by its stick. If they resist, run a bit more warm water over the molds, but be careful not to melt them too much.
Storage and Keeping Fresh
Once removed from the molds, wrap each popsicle individually in parchment paper or plastic wrap. Store them in freezer bags or an airtight container to prevent freezer burn and keep them fresh.
These popsicles will keep in the freezer for up to 6 weeks, though they’re best enjoyed within the first month for optimal flavor and texture.
Tips for Success
Don’t skip the steeping time for the mint – this is what gives your popsicles their bright, fresh flavor. If you prefer a stronger mint taste, you can steep for up to 45 minutes, but taste as you go to avoid bitterness.
Mini chocolate chips work better than regular-sized chips because they distribute more evenly and are easier to eat in the frozen popsicle. You can also chop regular chocolate chips into smaller pieces if that’s what you have on hand.
For an extra special touch, dip the tops of your finished popsicles in melted chocolate and roll in crushed chocolate cookies or more mini chocolate chips before the chocolate hardens.
