Chocolate Vanilla Froyo Pops
/I hope your weekend was filled with margaritas, pool time, sunscreen, and copious amounts of grilled food, because today it’s back to reality. Reality of a weekend hangover. Not from the margaritas [I don’t think…?], but from staying up way past my bedtime, then sleeping in, followed by too many cornbread waffles to count, followed by ice cream, followed by not checking my email for three days, and, oh yes, the margaritas.
I hit snooze three times this morning and I’m typically not a snoozer. If it wasn’t for the dogs needing to go out I’m fairly certain I’d still be in bed.
You’re probably in the same boat. I know you are.
Which is why I went ahead and made this recipe for your Monday blues. A creamy + crunchy, slightly sweet, not-so-unhealthy treat.
My intention was for these to turn out prettier, and for the natural food coloring on the chocolate candies to not run off everywhere, and to remember where I put the large wooden sticks so I wouldn’t have to use cardboard straws to hold these pops upright…
But they taste like a dream so the show must go on.
And this Monday is feeling messy, so I think these will do just fine.
Chocolate Vanilla Froyo Pops
gluten-free // yields about 3 1/2 cups frozen yogurt
vanilla:
- 1 1/2 cups full fat, plain Greek yogurt
- 2-3 tablespoons clover honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon tapioca starch, optional
- chocolate candies or chocolate chips
chocolate:
- 1 1/2 cups full fat, plain Greek yogurt
- 3-4 tablespoons clover honey
- 2 1/2 – 3 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon tapioca starch, optional
Follow your manufacturer’s instructions for prepping your ice cream maker [mine has freeze for at least 24hrs before using].
For the vanilla mixture add the yogurt, honey, starch, and vanilla into a blender and turn on until fully blended. Scrape the bottom to make sure the honey is fully incorporated. Pour into a bowl and freeze for 30 minutes.
For the chocolate mixture add the yogurt, honey, cocoa powder, vanilla, and starch to the blender and turn on until fully blended. Scrape the bottom to make sure the honey is fully incorporated. Add more honey or cocoa powder if desired and blend again. Pour into a bowl and freeze for 30-45 minutes.
Pour the vanilla mixture into your ice cream maker and churn until it turns to a thick, soft-serve like consistency. Immediately fill the pop molds about half way up and add 1 tablespoon of chocolate candies. Place in the freezer.
If you have leftover froyo [I did because I only made 4 pops] scraps what’s leftover into a freezer safe container. Seal and place in the freezer. Be sure you scrape the sides of your ice cream maker to clean it [do not use metal and do not rinse in the sink].
Pour the chocolate mixture into your ice cream maker and churn until it turns to a thick, soft-serve like consistency. Immediately fill the pop molds to the top and add a few chocolate candies. Insert the stick almost all the way to the bottom and place in the freezer for at at least 4-6 hours before eating. Scrape remaining chocolate froyo into the container with the leftover vanilla froyo. Press down firmly and cover the top with plastic wrap then seal with an airtight lid.
Run the molds [not the exposed top] under warm water fro 30 seconds to help the pops release or thaw on the counter for about 10 minutes.
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Notes: The tapioca starch helps create a creamier frozen texture. It’s recommended but not mandatory. You can leave the candies out if desired. Brown rice syrup or coconut nectar can work instead of honey. I don’t recommend maple syrup unless you want maple flavor. I recommend using the sticks your pop molds came with or using a wide wooden stick. If you don’t have molds, small paper cups work like a charm. Just peel away the paper when you’re ready to eat.
Hope your long weekend hangover is starting to disappear!
Ashley
