Cappuccino Ice Pop

June 2011
Cappuccino Ice Pop

by 30 people

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This bitter and sweet frozen espresso treat mimics our favorite cup of coffee—down to its caffeine jolt!

Yield: 10

Prep: 15 mins

Ingredients
  • 3/4 cup heavy cream
  • 1/2 cup sweetened condensed milk
  • 1 1/2 cups plus 2 tbsp. brewed espresso, at room temperature
  • 2 teaspoons dark unsweetened cocoa powder, plus more for dusting
Directions
  1. Combine the cream and 1/4 cup condensed milk. Divide the mixture among the molds. Freeze until almost solid, about 1 hour.
  2. Meanwhile, in a bowl, whisk together the espresso, 2 tsp. cocoa powder and the remaining 1/4 cup condensed milk; refrigerate until cold.
  3. Divide the mixture among the molds. Insert the ice-pop sticks, piercing the cream layer; freeze until solid, about 4 hours. Run warm water over the molds to remove the pops; dust the cream layer with more cocoa powder.
Tip
  • Use an ice-pop set that includes ten 3-oz. molds. Buy backup sticks at grocery or craft stores.
Tip
  • Frozen pops stay fresh and tasty in their molds for up to two weeks.
Tip
  • Run warm water over the molds to loosen pops; serve immediately.
Tip
  • Slide a paper coaster bib up the stick to catch drips.
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