Makes 8-10 servings — Prep Time: 5 minutes — Chill Time: 1-3 hours
Coffee lovers unite! The minute I saw this recipe I had to have it. Lately, it is 85+ degrees in New York. How refreshing do these beauties look? This is about all I want to jumpstart that afternoon lull, especially in this heat. Customize the pops to your taste– black, light, sweet, you name it! A strong brew will make better pops, as the ice will dull the flavor a bit. This is also a creative way to serve coffee after dinner on warmer nights. Because they melt quickly, serve in a chilled glass with a napkin. And get on that caffeine fix!
- 1 3/4 – 2 cups cold strong coffee*
- 1/2 – 3/4 cup heavy cream, plus extra for the bottom of the molds
- sugar to taste
- Set aside 1/3 cup of cream and sweeten it with sugar to taste. Stir until dissolved.
- Pour a small amount of cream into the bottom of each mold, about 1/2″ high.
- Freeze the mold for about 1 hr or until the cream is solid.
- Mix the coffee, more cream and sugar (to taste) in a cup and stir until dissolved. Refrigerate the mixture until chilled.
- Pour the chilled coffee into each mold, filling to the top.
- Cover the top with tin foil and insert popsicle sticks. Freeze until pops are solid.
- To pop out the treats from their molds, submerge into bowl of warm water for 30 seconds.
*To save time on brewing, you can buy pre-made iced coffee in a carton from Starbucks or International Delight. Then add sugar and cream to taste.
I have 2 molds holding 4 pops each. This recipe will make approximately 10 popsicles. Depending on your mold size, it may make more or less liquid.
Most molds come with their own plastic tops. These can get stuck when trying to remove the pops from the mold– using the tin foil/wooden stick method will yield better — and prettier results.
Wrap each pop in a plastic baggie or waxed paper to store.
Recipe courtesy of The View from Great Island via Country Living.