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Quick and Easy

Yogurt Ice Pops


4 hours 20 minutes
Skill Level
10 pops

Yogurt ice pops are a refreshing way to cool down in the summer heat. Mix Greek yogurt with HERSHEY'S Kitchens Sea Salt Caramel Chips and espresso powder for sophisticated flavor. Then, drizzle melted chocolate chips on top for a special touch.

Ingredients & Directions

Prep Time
20 minutes
Freeze Time
4 hours


  • 2 tsps
    instant espresso powder
  • 1 tsp
    vanilla extract
  • 2-1/2 cups
    plain full-fat Greek yogurt
  • 1/3 cup
  • 1/2 cup
    HERSHEY'S Sea Salt Caramel Flavored Baking Chips
  • 1/2 cup
    crushed dry ladyfingers
  • 1-1/2 cups
    HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 Tbsp
    coconut oil

Step-By-Step Directions

Equipment Needed 
bowls bowls
measuring cups measuring cups
rubber scraper rubber scraper
ice pop molds ice pop molds
freezer freezer
tray tray
wax paper wax paper
microwave-safe bowl microwave-safe bowl

Stir together espresso powder and vanilla in small bowl until powder is dissolved. Add to yogurt and honey in medium bowl, stirring until well blended. Stir in caramel chips.


Divide mixture into ten 1/3 cup (75 mL) ice pop molds or 10 (3.5 oz.) paper cups. Sprinkle tops with ladyfinger crumbs, lightly pressing into surface. Insert ice pop stick or wooden ice cream stick into each mold or cup. Freeze about 4 hours or until firm.


Replace ladyfinger crumbs with toasted coconut, toasted almond pieces or sprinkle of HERSHEY'S Cocoa, if desired.


Line tray with wax paper. Remove pops from molds or cups; place on prepared tray.


Place chocolate chips and coconut oil in small microwave-safe bowl. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium  an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over pops. Return to freezer until coating is firm or until ready to serve.

Additional questions?