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HERSHEY'S CHIPITS Yogurt Ice Pops Recipe


4 hours 20 minutes
10 ice pops

These yogurt-based cold treats are dressed to impress with a dark chocolate drizzle and the flavor of coffee and sea salt caramel

Ingredients & Directions

Prep Time
20 minutes
Freeze Time
4 hours


  • 2 tsps
    instant espresso powder (10 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 2 1/2 cups
    plain full-fat Greek yogurt (625 mL)
  • 1/3 cup
    honey (75 mL)
  • 1/2 cup
    HERSHEY'S CHIPITS Sea Salt Caramel Chips (125 mL)
  • 1 cup
    crushed dry ladyfingers (250 mL)
  • Coating:
  • 1 tbsp
    coconut oil (15 mL)


Equipment Needed 
stovetop Stovetop
mixing bowl Mixing Bowl
ice pop moulds Ice Pop Moulds
heatproof bowl Heatproof Bowl
saucepan Saucepan
piping bag Piping Bag
baking tray Baking Tray
wax paper Wax Paper
freezer Freezer

Stir espresso powder with vanilla extract until dissolved; stir into yogurt along with honey until blended. Fold in caramel chips.


Spoon mixture into ten 1/3 cup (75 mL) ice pop moulds. Sprinkle tops of ice pops with crushed ladyfingers and press down lightly. Insert ice pop stick into each mould. Freeze for about 4 hours or until firm.


Replace ladyfingers with toasted coconut, chopped toasted almonds or a sprinkle of cocoa if desired.


Coating: Melt dark chocolate chips with coconut oil in heatproof bowl set over saucepan of hot, not boiling, water; let cool slightly. Transfer to piping bag fitted with small tip, or into resealable plastic bag with corner snipped off. Drizzle chocolate over ice pops.


Return to freezer on waxed paper–lined tray or baking sheet until coating is firm. Store in freezer until using.