Cappuccino Ice Pop

Cappuccino Ice Pop
  • Prep Time


  • 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


Combine the cream and 1/4 cup condensed milk. Divide the mixture among the molds. Freeze until almost solid, about 1 hour.

Meanwhile, in a bowl, whisk together the espresso, 2 tsp. cocoa powder and the remaining 1/4 cup condensed milk; refrigerate until cold.

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.