In my continued quest to stay cool (it’s 90 degrees F in the shade at the moment), I have been freezing mocha ice cream into popsicles.
I try to use decaf coffee since I know my kids go searching in the freezer when summer comes along and I’d like to discourage them from staying up all hours of the night watching movies and gaming (which might happen anyway).
This recipe is similar to the fudge popsicle recipe, but has fewer ingredients (and fewer calories since I don’t use butter). I use equal parts freeze-dried coffee and cocoa, milk, and sweetener. Feel free to play with this combination depending on whether you prefer a more chocolaty flavor, or a more coffee-like flavor. In either case, this pop recipe has a strong flavor – just warning you. If you want to tone it down, you can cut the amount of cocoa and coffee by a 1/2 tablespoon or so.
Tip To make sure all the powered ingredients are mixed in with the milk, you can blend the milk and cocoa powder in a blender or food processor until all the powder is dissolved.
Note This is diary and lactose-free when you use coconut or almond milk.
Ingredients (makes about 4 popsicles)
- 2 cups of milk (coconut, cow, almond, or other milk)
- 2 tablespoons of freeze-dried coffee
- 2 tablespoons of cocoa
- 1/2 cup of honey (or other sweetener; or add to taste)
- Combine all the ingredients in a saucepan and place the saucepan on a low heat to dissolve and combine all the ingredients – about 5 minutes. If the cocoa doesn’t completely dissolve in the liquid, add it to a blender once it has cooled.
- Once the mixture has cooled for about 10 minutes, fill popsicle molds.
- Freeze the popsicles for at least 4 hours.