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Pink cherry popsicles partially covered with dark chocolate on a white serving plate with ice.

Chocolate Covered Cherry Popsicles

  • Author: Veronika | thehealthfulideas
  • Prep Time: 30
  • Freeze Time: 8 hours
  • Cook Time: 10 mins
  • Total Time: 8 hours 40 minutes
  • Yield: 10 popsicles 1x
  • Category: Ice Cream
  • Method: Freezer
  • Cuisine: American
  • Diet: Vegetarian


Creamy cherry popsicles with stewed cherries with a dark chocolate shell. Perfect for the summer!




  • 1 lb (500g or 4 cups) cherries, pitted and halved
  • ½ cup maple syrup
  • 2 tbsp water
  • 1 tsp vanilla extract

Yogurt ice cream:

  • 500g Greek yogurt (the thicker and creamier the better, or sub unsweetened coconut whipping cream)
  • 1 cup cherry syrup (from cooking cherries)
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon

Chocolate shell:

  • 400g dark chocolate (I like using 65-85% chocolate)
  • 2 tbsp coconut oil or butter



  1. Add pitted and halved cherries into a medium saucepan with maple syrup, water, and vanilla extract.
  2. Bring to a boil, lower the heat and simmer for 10 minutes.
  3. Divide the cherries and the liquid (you can use a strainer or a spoon, it’s ok if some of the liquid stays with the cherries). You should have approx. 1 cup of cherry syrup.
  4. Cool both completely in the fridge before mixing with the yogurt.

Yogurt ice cream:

  1. In a large bowl, mix together the Greek yogurt, cherry syrup, vanilla extract, and cinnamon.
  2. Fill your popsicle molds about ¾ way up with the yogurt mixture.
  3. Divide the cherries between the popsicle molds and move them around using the back of a spoon. 
  4. Fill each popsicle mold with more yogurt mixture to the top and insert a popsicle stick into each one. The mixture is quite thick so they should stand up easily.
  5. Freeze the popsicle for 8-12 hours before taking them out and dipping in chocolate.
  6. Before taking the popsicles out, add a baking sheet lined with foil into the freezer. To take the popsicles out, run the molds under hot water for a few seconds and pull the popsicles out. If they’re not coming out, repeat the process.
  7. Lay them out on the prepared baking sheet and freeze again before dipping them in the chocolate.

Chocolate shell:

  1. Break up the chocolate into small pieces and add to a large heat-proof glass bowl along with the coconut oil.
  2. Add 1-2 inches of water to a saucepan that’s big enough to fit the bowl on top and bring the water to a boil.
  3. Take the saucepan off the heat and add the bowl on top making sure the bowl doesn’t touch the water.
  4. Melt the chocolate stirring often with a spatula to help the chocolate melt evenly. Turn the heat back on if needed.
  5. Keep the melted chocolate in the bowl or transfer it to a tall wide glass if you want to dip the popsicles whole. Lay the chocolate-covered popsicles back on the baking sheet and transfer them back to the freezer. Once they’re frozen, transfer them to a ziplock bag or a freezer-safe container.


The popsicles keep for 1-4 months in the freezer if frozen well.

Keywords: chocolate covered popsicles, cherry popsicles