Go Back

Candy Cane Protein Pops

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups vanilla Greek yogurt or coconut yogurt for dairy-free
  • 1 cup unsweetened almond milk or milk of choice
  • 1–2 scoops vanilla whey or plant-based protein powder about 25–50 g protein
  • 2 tablespoons pure maple syrup or honey optional, to taste
  • 1 teaspoon pure peppermint extract
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 2–3 candy canes, crushed about 1/3 cup; use sugar-free if preferred
  • 2 tablespoons mini dark chocolate chips or cacao nibs optional
  • Red natural food coloring optional, for festive swirl
  • Popsicle molds + sticks

Method
 

  1. Set out popsicle molds and sticks. If your molds are silicone, you're already winning.
  2. In a blender, add yogurt, almond milk, protein powder, maple syrup/honey, peppermint extract, vanilla extract, and a pinch of salt. Blend until silky smooth.
  3. Peppermint can be bold. Start with 1/2 teaspoon, then bump to 1 teaspoon if you want that candy cane snap.
  4. Transfer 1/3 of the mixture to a bowl and tint lightly with red food coloring. Stir gently.
  5. Fold crushed candy canes and chocolate chips into the white mixture. Save a teaspoon of candy cane bits for topping.
  6. Alternate spoonfuls of white and red mixtures into molds. Use a skewer to gently swirl—don't overmix unless pink is your brand.
  7. Sprinkle the reserved candy cane bits on top. Insert sticks.
  8. Freeze 4–6 hours, or overnight for best structure.
  9. Run molds under warm water for 10–15 seconds and wiggle out gently.
  10. Optional drizzle of melted dark chocolate for a peppermint bark finish. Chef's kiss.