Minty Pea Pops 6.000

Julia Ewan - The Washington Post

May 21, 2008

These taste like mint chocolate chip ice cream. For best results, let them freeze overnight.

Servings: 6 - 8

Yield: Makes cube-shaped pops

  • 8 ounces low-fat cream cheese (not nonfat), at room temperature
  • 1/2 cup frozen petite green peas, defrosted (preferably unsalted)
  • 1/4 cup sugar (scant)
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons to 1/4 cup semisweet chocolate mini morsels


Have ready 6 to 8 popsicle or wooden craft sticks and a clean ice cube tray or mini muffin pan.

Combine the cream cheese, peas and sugar in a food processor or blender. Pulse/puree until smooth. Scrape down the sides as needed and add the peppermint extract; pulse or puree to mix well. Add the mini chocolate morsels by hand, stirring to combine.

Transfer the mixture to a resealable plastic food storage bag; cut off 1/2 inch from a bottom corner of the bag and squeeze the mixture into the wells of the ice cube tray or muffin pan. Insert a popsicle/wooden stick into the center of each. Freeze the tray/pan for at least 1 hour or until firm (depending on the freezer, that might take as long as 4 hours).

When the pops are frozen, remove them from the molds and freeze in an airtight container for up to 1 month.

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Recipe Source

Adapted from "The Toddler Cafe," by Jennifer Carden (Chronicle, 2008).

Tested by Randy Richter.

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