Coffee Ice Cream Pops ☕🍦
285kcal
Ingredients
The Ice Cream Base
- 400 ml Heavy Cream (cold, 35% fat) crushed
- 200 grams Sweetened Condensed Milk melted
- 2 tbs Instant Coffee Powder dissolved in 1 tbsp hot water
- 1 tsp Vanilla Extract
The Chocolate Shell
- 250 grams Milk or Dark Chocolate
- 30 grams Coconut Oil this makes the shell thin and snappy
- Roasted Hazelnuts or Coffee Beans Optional (crushed, for topping)
Method
- Prep Coffee: Dissolve the instant coffee in 1 tablespoon of hot water. Let it cool down completely.
- Whip: In a chilled large bowl, whip the heavy cream until stiff peaks form.
- Mix: In a separate bowl, stir together the sweetened condensed milk, cooled coffee, and vanilla extract.
- Fold: Gently fold the coffee mixture into the whipped cream using a spatula. Be careful not to deflate the air; keep it fluffy.
- Fill: Pour the mixture into popsicle molds and insert wooden sticks.
- Freeze: Place in the freezer for at least 6 hours, or ideally overnight, until solid.
- Coat: Melt the chocolate and coconut oil together (microwave in 30s bursts). Pour the mixture into a tall, narrow glass.
- Dip: Unmold the popsicles and dip them one by one into the melted chocolate. The shell will harden almost instantly. Sprinkle with hazelnuts immediately if desired.
Notes
- Coffee Kick: For a stronger flavor, you can use a double shot of cooled espresso instead of instant coffee.
- No Molds?: You can use empty, clean yogurt cups as molds!
- Storage: Once the chocolate has set, wrap each pop in parchment paper and store in an airtight freezer bag for up to 1 month.