SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Cappuccino Ice Pop

June 2011
Cappuccino Ice Pop

by 31 people

add your rating

Add a comment

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

Yield: 10

Prep: 15 mins

  • 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
  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.
  • Use an ice-pop set that includes ten 3-oz. molds. Buy backup sticks at grocery or craft stores.
  • Frozen pops stay fresh and tasty in their molds for up to two weeks.
  • Run warm water over the molds to loosen pops; serve immediately.
  • Slide a paper coaster bib up the stick to catch drips.