Choc-Mint Ice Cream Popsicles

Difficulty: Easy

Makes 8

It feels like summer already in dear old Newy so some refreshing treats are in order. My favourite ice cream flavour is choc-mint so naturally when I got a popsicle mould my mind turned to how I was going to whip up a batch of choc-mint ice cream popsicles and by golly, I’ve done it! Harnessing the magic of whipped coconut cream and a few other ingredients, you too can enjoy these summer delight, even if you don’t do soy and/or gluten!


  • 2 x 270mL cans full fat coconut cream (left in the fridge, upside down for 24 hours)
  • 1 cup icing sugar
  • 2 teaspoons peppermint essence
  • 2-3 drops green food colouring
  • 1/4 cup almond milk
  • 1/3 cup finely chopped dark chocolate (soy free if that’s your preference)


  1. Open up your cans of coconut cream and scoop out the cream into the bowl of an electric mixer, leaving the clear liquid behind.
  2. Sift in the icing sugar and whip on high until light and fluffy (about 5 minutes).
  3. Add the peppermint essence, green colour and almond milk and continue to mix until smooth.
  4. Fold through the chocolate pieces and pour the mixture into the popsicle mould.
  5. Add the sticks and the lid and pop in the freezer overnight.
  6. Gently remove from the mould and serve immediately.