Tag Archives: mint chocolate chip

Mint Chip Pops

Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku πŸ™‚ Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results. Though the original recipe does not call for it, I always add a couple of drops of green food coloring – it just tastes more minty if it’s green – hehehe

Mint Chip Pops
Mint Chip Pops

6 servings
159 calories per serving

1 Β½ c skim milk
3 T simple syrup (heat equal amounts sugar and water until sugar is all dissolved – cool)
1 t peppermint extract
Β½ t vanilla extract
Pinch salt
ΒΌ c semi sweet chocolate chips
6 T magic shell (available in the ice cream section of your market)
A few drops of green food coloring (optional)

Whisk together the first 5 ingredients. If you want to chocolate chips in the pops (this method only pertains to pops made in a Zoku) dip the chips in the mint base then using tweezers, place the walls of the mold. Then pour in the mint base and freeze completely (7-9 minutes in the Zoku, 6 hours in the freezer). If desired, add the quick shell by brushing on or watering down a bit and then dipping the pops into the shell – I usually leave mine bare πŸ™‚

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Frozen Grasshoppers

Always a hit – Always enjoyed – and so very simple to make ! After I cut them up, I wrap them individually in plastic wrap and freeze in single portions.

Frozen Grasshoppers
Frozen Grasshoppers

16 servings
260 calories per serving

28 Oreo cookies
1 Β½ qt. mint chocolate chip ice cream, softened
8 oz. Cool Whip, thawed
1 square grated semi sweet chocolate

Line a 13×9 pan with foil extending the foul over the sides of the pan. Crush 20 cookies (I put them in a zip loc bag and pound with the bottom of a mug – but using a food processor or blender works well too) and sprinkle crumbs into the pan. Spread ice cream over crumbs and then top with cool whip and chocolate then freeze 3 hours. Before serving, let sit out 15 minutes to soften a bit. Serve each piece with Β½ a cookie on top.

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