Mocha Ice Pops Recipes

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.

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.

Steps:

• Pour coffee into ice cube tray. Freeze until solid, or overnight.
• In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

Steps:

• Pour 50ml of the milk into a small pan and add the chocolate buttons. Mix well until melted, then leave to cool.
• Half-fill a large, tall glass with ice, then pour in the cooled chocolate milk and the remaining 100ml milk and stir to combine.
• Top up with more ice, then slowly pour in the espresso. Finish with a dollop of whipped cream and a dusting of cocoa powder or cinnamon - or both, if you like.

Steps:

• In a measuring cup, combine ¾ cup half & half and 3 tablespoons sugar. Stir until sugar dissolves.
• Divide among ten 3-ounce popsicle molds. Add 8 chocolate chips to each vessel, top with lid and secure with popsicle sticks, or follow freezing instructions.
• Freeze until firm, 2 hours or up to overnight.
• Combine cold brew and remaining 2 tablespoons sugar. Stir to dissolve.
• Add remaining 2 tablespoons half & half and stir.
• Remove popsicle mold from freezer and divide coffee mixture among vessels.
• Return to freezer and freeze until set, an additional 4 hours or overnight. Serve.