Chocolate chip mint yoghurt ice-block recipe

Posted in Recipes.

Here’s a cheat’s version of ice cream that’s healthy as well as fun, thanks to a smattering of mini choc chips and some green food dye. Say hello to my amazing, more-ish, trick-the-kids choc chip mint yoghurt ice-blocks!

For a cool refreshing treat, you must give these ice-blocks from one of my kitchen favourites, Country Cleaver, a go. No ice cream machine is needed, heck, you don’t even need to cook a thing – just whisk the few basic ingredients and freeze overnight in an ice-block mould. You can even finish them off with a quick dip in chocolate before eating – and if the kids are quick, a few more mini choc chips can be stuck on before it sets!



1 cup low-fat vanilla or Greek yoghurt
1½ cups milk
1 tsp vanilla extract
¾ tsp peppermint extract
2 tbs caster sugar to sweeten (optional)
½ cup mini choc chips (a supermarket home brand are generally smaller and an excellent size)
green food colouring, optional
ice-block mould (or freeze in plastic cups) and pop sticks

Chocolate shell ingredients

120g chocolate, chopped
2 tbs coconut oil



  • In a mixing bowl, whisk together the milk, yoghurt, vanilla and peppermint extract.
  • If it’s green ice-blocks you want, add the green colouring until you reach your preferred shade of green. Whisk it into the mix until it’s an even colour.
  • Pour the mix into the ice-block mould and sprinkle the tops with the mini choc-chips – and yes, they’ll mostly sink to the bottom, but hey, what can you do?
  • Place the full mould in the freezer overnight until frozen solid. Gently manoeuvre the ice-blocks from the mould when set.
  • To make the chocolate shell for dipping ice-blocks into, put both the coconut oil and chocolate in a small glass bowl and microwave in 30 second increments, stir and continue until melted and combined. Let stand for 10 minutes before using, then dip and enjoy!


You might also like to try our super-simple two ingredient recipe for fruity yoghurt pops.

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