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!

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 a popsicle mould.

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  • Prep time : 10 mins

Chocolate chip mint yoghurt ice-block ingredients

  • Popsicle ingredients
  • 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 your ice-blocks and enjoy!

Recipe inspired by Country Cleaver.

Browse our recipe section for more great meal ideas and treats to try.


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