Mocha Ice Pops Popsicles Recipes
MOCHA ICE POPS
Get an afternoon pick-me-up with these mocha-flavored frozen treats. A little of the cocoa settles at the bottom as they freeze, making a special chocolaty surprise on the top once the pop is unmolded.
Time 6h10m
Yield about 10 (3-ounce) freezer pops
Number Of Ingredients 6
Steps:
- Whisk coffee, sugar to taste and cocoa in a medium bowl until the sugar has dissolved. Whisk in half-and-half, vanilla and salt until combined.
- Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Nutrition Facts : Calories 54 calories, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Carbohydrate 7 g, Protein 1 g, Sodium 26 mg, Sugar 5 g
MAPLE MOCHA POPS
"One is just not enough," my husband says of these creamy pops. They're a breeze to make, and kids love them, too. You might also freeze in pretty serving cups and top with whipped cream for a grownups' "frappaccino" presentation. -Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a large bowl, whisk whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved. , Fill molds or cups with 1/4 cup cream mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 221 calories, Fat 19g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
MOCHA POPS
Coffee and chocolate ice cream work great together in these coffeehouse-inspired pops.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 6 pops
Number Of Ingredients 3
Steps:
- Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen.
MOCHA ICE POPS (POPSICLES)
Adapted from EatingWell: July/August 2009 -- An afternoon pick-me-up with mocha-flavored frozen treats. A little of the cocoa may settle at the bottom as they freeze, making a special chocolaty surprise on the top, once the pop is un-molded.
Provided by KerfuffleUponWincle
Categories Frozen Desserts
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Whisk HOT coffee, sugar or artificial sweetener, cocoa, and salt in a large microwavable bowl or measuring cup ~ microwave for 1 minute 30 seconds ~ stir until the mixture has dissolved.
- Whisk in half-and-half and vanilla until combined.
- Divide the mixture among 3-ounce freezer-pop molds. Insert the handles and freeze until completely firm, about 6 hours. (If using 3-ounce paper cups, freeze mixture for about an hour before inserting wooden popsicle sticks).
- Dip the molds briefly in hot water before un-molding.
Nutrition Facts : Calories 54.3, Fat 2.9, SaturatedFat 1.8, Cholesterol 8.9, Sodium 26.9, Carbohydrate 6.7, Fiber 0.4, Sugar 5.1, Protein 1
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