Whisk Chobani, chocolate syrup and milk together in a medium bowl. Divide mixture among freezer pop molds, stopping about 1 inch from the top. If you don’t have freezer pop molds, use small paper cups.
After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick. Freeze until firm, about 6 hours.
Dip molds briefly in hot water before unmolding.