It only takes 3 ingredients to make these frozen treats! Thick Greek yogurt takes the decadence to the next level and lends a tangy zip that intensifies the bold flavors of our Mexicano Discs. This recipe makes it incredibly easy to pick a favorite flavor and use it to beat the heat!
Yields 4 popsicles
- 2 2.7oz package of any Chocolate Mexicano Disc, broken into wedges (we used Vanilla and Cinnamon)
- 1⁄2 cup Greek yogurt (we recommend full fat yogurt for the creamiest results)
- 1⁄2 cup cow’s milk, almond milk, or non‐dairy milk of your choice
- Fine mesh strainer
- Popsicle molds
- Popsicle sticks
In a small bowl, microwave chocolate in 30‐second intervals until no solid pieces are left, about 1‐2 minutes. Mix in milk and stir to combine. Set aside mixture to cool slightly. Mix in yogurt until completely smooth. Strain mixture into pouring vessel and pour into popsicle mold. Take mold and tap it on a work surface that is covered with a wash cloth to remove any air bubbles. Place lid onto mold or tightly cover the mold in plastic wrap, insert popsicle sticks, and chill in the freezer until fudgesicles set, at least 6 hours.
Keep frozen until ready to serve. To remove, dip bottom part of the mold into warm water for a few seconds. Don’t keep them in for too long or else the fudgesicle will melt and clean removal won’t be as easy. Fudgesicles can be kept in the freezer for up to 1 month.