Black Forest Popsicles

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For the popsicles

  • 3/4 cups whole milk
  • 1/4 cup cream (either light or heavy works)
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • pinch salt
  • 1 1/2 cups greek yogurt
  • 1/3 cup dutch-process cocoa
  • 1/2 cup fresh cherries, halved and pitted

For the chocolate drizzle

  • 1/4 cup dark chocolate, chopped
  • 1 teaspoon coconut oil (shortening also works, I just don’t like it)


  1. In a small saucepan over low heat, heat the milk, cream, sugar, vanilla extract, and salt until the sugar melts completely, about 2 minutes. Be careful not to let the mixture boil. Allow to chill in the fridge for at least 20 minutes.
  2. Once chilled, whisk in greek yogurt until smooth.
  3. Pour out 1 cup of the vanilla mixture into a separate bowl. Whisk dutch-process cocoa into this separated cup, making a chocolate mixture.
  4. Alternate pouring in the vanilla mixture, chocolate mixture, and cherries. What I did which worked well was to fill the popsicle molds 1/4 of the way up with vanilla, then roughly a tablespoon of chocolate, then 2-3 cherry halves, then repeat.
  5. Swirl the mixture *slightly* with popsicle sticks as you place them into your mold. Don’t swirl too much, or your mixture will become cloudy.
  6. Freeze for at least 8 hours, preferably overnight.
  7. To make the chocolate drizzle, combine the dark chocolate and coconut oil over a double boiler. Whisk until melted, then drizzle over popsicles!