Honey and cream cheese team up to give this chai-spiced frozen pop recipe a creamy consistency: think chocolate Fudgsicles gone wild.

Nancy Baggett
Source: EatingWell Magazine, July/August 2016


Recipe Summary

6 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine 1 cup boiling water, tea bag and ginger and let steep for 5 to 10 minutes. (The longer the tea steeps, the stronger the chai flavor.)

  • Meanwhile, combine the remaining 1/3 cup boiling water, chocolate, honey and cocoa in a food processor. Let stand 1 minute so the chocolate softens. Process until very smooth. Add cream cheese and process until incorporated, scraping down the sides once or twice. Discard the tea bag; add the tea to the chocolate mixture and pulse to combine.

  • Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.


Make Ahead Tip: Freeze for up to 1 month.

Nutrition Facts

147 calories; protein 2g 4% DV; carbohydrates 18.4g 6% DV; exchange other carbs 1; dietary fiber 1.4g 6% DV; sugars 16g; fat 8.9g 14% DV; saturated fat 5.1g 26% DV; cholesterol 20.8mg 7% DV; vitamin a iu 253.8IU 5% DV; vitamin c 0.1mg; folate 4.2mcg 1% DV; calcium 26.6mg 3% DV; iron 0.7mg 4% DV; magnesium 24mg 9% DV; potassium 101.2mg 3% DV; sodium 72.5mg 3% DV; thiaminmg 1% DV; added sugar 15g.