A cool trick I learned when developing this matcha popsicle recipe was how to cool the chocolate without ruining one side. A problem I often face when working on chocolate-coated recipes such as these mint chocolate chip popsicles is coating one side beautifully and then the back side is flat from laying. You could drizzle one side with chocolate and let it freeze and then do the other. However, I find that is way too tedious. You can coat these vegan ice cream popsicles beautifully in one go with my simple trick. Place the mint chocolate chip popsicles upright in your popsicle molds and place them in the freezer. It's that simple! I'm not sure if this will work with every popsicle mold, but that's why I love mine!