I’m clearly on an ice pop kick. Maybe it’s the heat, or the fact that I have five kids who happily sample everything; truthfully, it’s because I adore having a supply of frozen treats ready the moment I decide I deserve a little indulgence. Lately the most devoured item in my freezer is the Dark Chocolate Almond Frozen Yogurt Pop. These are delightfully simple—just three main components: honey yogurt, a homemade dark chocolate magic shell, and chopped toasted almonds. The thick honey yogurt freezes beautifully and pairs perfectly with the crisp chocolate shell and buttery almond crunch.
These pops are one of my favorite snacks at home. If the cool, creamy flavor isn’t reason enough, the effortless prep certainly is. Using honey-flavored yogurt simplifies everything: spoon the yogurt into your molds, freeze, then dip each frozen pop into the dark chocolate magic shell and sprinkle with chopped toasted almonds. That’s all there is to it.
I’ve owned a silicone ice pop mold for nearly three years and use it constantly. The tabs on the mold make removing the pops easy and keep the shape intact. The stick fits into a small cup to catch drips—helpful if you like to savor your pops slowly.
Cook’s Notes
- Choose a thick honey yogurt for best results—Australian, Icelandic (Skyr), or Greek style yogurts freeze into a richer, creamier pop.
- If you don’t have silicone molds, small paper cups work well. Insert wooden sticks and secure them with plastic wrap or a rubber band while freezing.
- Make as many pops as you want based on how many molds you have—the recipe scales easily.
- The homemade magic shell hardens very quickly, so have your chopped almonds ready to sprinkle immediately after dipping.
- After dipping, return the pops to the freezer promptly. The yogurt tolerates the warm chocolate, but it’s important to re-freeze them quickly—especially in a warm kitchen.
- Line a plate or baking sheet with foil or wax paper before dipping to prevent the chocolate from sticking. This makes transferring the pops back to the freezer far easier.
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Dark Chocolate Almond Frozen Yogurt Pops
Rebecca Lindamood
Pin Recipe
Ingredients
- Honey yogurt (thick style)
- Homemade dark chocolate magic shell
- Chopped toasted almonds
Instructions
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Line a baking sheet or platter with foil or wax paper.
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Spoon the honey yogurt into ice pop molds or small paper cups. Insert sticks and freeze until completely firm, about 4 hours. Working one pop at a time, dip each frozen yogurt pop into the dark chocolate magic shell and immediately sprinkle with chopped toasted almonds. Place on the prepared sheet, keeping pops from touching. Return to the freezer for at least 15 minutes before serving.
Nutritional information is an estimate. Calculate values with the specific ingredients you use if needed.
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