Vegan Mint Chocolate Chip Popsicles

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Vegan Mint Chocolate Chip Popsicles

Easy to make, just 8 ingredients! Creamy, lightly sweet, minty frozen treats. Perfect summer dessert. 
My Notes:
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Meal Type: Dessert
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Stove
Servings: 8 popsicles (depending on the size of your popsicle molds)
Calories: 133kcal
Ingredients
  • 1 1/2 cup(s) plant-based milk (such as soy or almond)
  • 1 cup(s) coconut milk
  • 6 tablespoon(s) white sugar
  • 2 tablespoon(s) cornstarch
  • 1 teaspoon(s) vanilla extract
  • 1/2 teaspoon(s) peppermint or mint extract
  • a few drop(s) green food colouring (optional)
  • 1/2 cup(s) vegan chocolate chips
Instructions
  • Add the non-dairy milk, coconut milk, sugar, and cornstarch to a medium sized pot and whisk well making sure the cornstarch is completely mixed it. Put over medium-high heat and bring to a simmer while whisking often. Simmer for about 5 minutes until the mixture thickens, being careful to not let it boil over. Remove from heat and whisk in the vanilla extract, mint extract, and food colouring. 
  • Pour the mint cream into the popsicle molds leaving about 1/2 an inch of room at the top to allow space for chocolate chips. Do not add the chocolate chips yet or they will melt. Chill the popsicles in the freezer for 1 hour.
  • Once the mint cream is chilled for an hour, you can now add the chocolate chips without them melting. Divide the chocolate chips evenly among the popsicles, and use a popsicle stick to push the chocolate chips down to spread throughout each popsicle. Put a popsicle stick in each mold and put the popsicles back in the freezer to set overnight.
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 133kcal
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