Peppermint Froyos

Don’t ask me why but I just love being in my kitchen, whipping up goodies for my family.

I love feeding my family and I love feeding them well. I love knowing the quality and love that goes into the foods I serve them and I love finding ways for them to have their cake and eat it too with recipes that nourish them.

Okay, in this case, we’re not talking cake and no, it’s not ice cream BUT, it is a scrumptious frozen treat, fit for the holidays, offering nutritive benefit and a little festive fun along with it all.

Remix it!

If peppermint isn’t your thing or just not your thing today, the chocolate base with the vanilla greek yogurt still makes a perfect base for whatever you want to top it with so have fun with it. Try them with fresh fruits, dried fruits or your favorite superfoods!

Peppermint Froyos

Print Recipe

A delicious, healthier-than-your-average frozen dessert option fit for the holidays.

Course Dessert

Cuisine American, Dessert

Keyword Dessert, Freezer Treats, Frozen Dessert, No Bake, Vegetarian

Servings 12

Calories 180

Ingredients

• 1 cup organic semi-sweet chocolate chips melted
• 1½ cups organic greek yogurt I used Fage's Lactose-Free Greek Yogurt
• 2 tbsp honey or maple syrup I personally love stockins raw honey; add half the honey and adjust up to desired sweetness
• 1 teaspoon vanilla extract
• organic peppermint candy crushed (about 4 candy canes for me)

Instructions

• Line baking sheet with foil. Set aside. *See notes
• Melt chocolate and spread across the foil lined baking sheet. If your oven will allow you to do so, you can place them on your pan or in molds and put them in at 125° just until melted. A simple light tap of your pan/mold will even out the chocolate.

  If not using a mold, you may want to be mindful that there is some sort of rim or edge to contain your melted chocolate so it doesn't just spread all over the place and possibly thinner than you would like.
• Place chocolate into the freezer to harden.
• In a medium bowl, stir together Greek yogurt, honey, and vanilla.
• Spread the yogurt mixture on top of the chocolate and scatter peppermint candy throughout the yogurt mixture.
• Freeze for at least 6 hours or overnight. Break into pieces, cut into squares or remove from molds, and serve immediately.

Notes

*I made these originally in silicone molds just to make them a little more festive and to divvy up the servings. I scooped a tablespoon and a teaspoon into each of the mold cups and melted them straight into them in my oven at 125 degrees while I knocked out my dishes.

You are certainly welcome to spread them on a baking sheet and break them into bark or cut them, though you’ll have to let them soften just a bit after being frozen to get a clean cut. Still, this would be my preference to keep the portions controlled and evensies.