Vanilla Ice cream, Chocolate Ribbons and Iced Coffee Cubes make these Iced Mocha Latte Popsicles the perfect hot summer treat.
While I have never been a coffee drinker…as in really NEVER…I have always loved coffee ice cream! Is that odd?
And the smell of coffee brewing? Well, it is without a doubt one of those aromas that is comforting, inviting and soul-nourishing all at once.
And though coffee has never been ‘my cup of tea,’ (did you see what I did there?) both of my men could drink coffee every day…and twice on Sunday.
So it was with my two guys in mind that I played around and came up with this recipe.
Iced Mocha Latte Popsicles
Iced coffee concentrate (with a little added gelatin) is frozen into cubes which are then tucked into vanilla ice cream. Chocolate ice cream ribbons add the ‘mocha’ to the Mocha Latte.
The added gelatin makes the frozen coffee cubes not as hard as ice cubes and easier to eat.
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I used these mini ice cube trays for the coffee cubes and I’m noodling more ways to use these wee little ice cube trays! Any suggestions?
And these stainless steel popsicle molds release the popsicles very quickly and cleanly… and will last forever.
Iced Mocha Latte Popsicles
- 1/2 cup ice coffee concentrate see below
- 1 TBSP boiling water
- 1 rounded tsp gelatin
- 2 1/2 cup vanilla ice cream Or 2 cups vanilla ice cream and 1/2 cup chocolate ice cream
- 1 TBSP cocoa (don't need if you have chocolate ice cream)
Iced Coffee Concentrate
- 6 ounces ground coffee a dark blend is good
- 3 cups cold water
- Dissolve gelatin in boiling water and then pour cooled coffee concentrate over gelatin. Let it sit at room temperature until it is cooled and then fill your mini ice cube trays. Don't put the ice cube trays in the freezer until they are cool or else the cubes will bulge up. Let freeze for about 2 hours
- If you have chocolate ice cream you can skip this step. Soften 1/2 cup of vanilla ice cream and mix with the cocoa. Return to freezer.
- Once your coffee cubes are frozen, soften the 2 cups of vanilla ice cream and add the coffee cubes to the ice cream. Return to the freezer for about 30 minutes.
- Pack the ice cream in your molds. Starting with the vanilla, fill the molds almost 1/3 of the way...then add a tablespoon or so of the chocolate. Alternate so that you end with the vanilla. (3 layers of vanilla, 2 'ribbons' of chocolate)
- Freeze 4-6 hours or overnight. And once you release the popsicles from the mold, lay them on a piece of parchment paper and refreeze them before you tuck them into any bags.
- Mix ingredients well in a jar
- Let sit at room temperature for at least and up to 12 hours
- Strain well with a paper towel, coffee filter or fine mesh sieve.
- If you want to use the remainder for a cup of coffee, dilute it at a 1:2 (concentrate:water) ratio.
You can make these ahead of time and remove them from the molds and keep them in the freezer. That way, if you need more than the 6 that one mold set makes you could make 6, freeze them and continue to reuse the mold until you have enough…while surely not time-consuming you will need to allocate the 4-6 hours freeze time for each batch.
If you go this route, put your frozen popsicles on a sheet of parchment paper on a cookie sheet so that they don’t stick before you get them in your treat bag.
It’d be fun to serve a variety of ice cream popsicles for a gathering; here’s the recipe for ice cream popsicles with blueberries and strawberries.
No doubt I was ‘Mom/Wife of the Year’ with these treats in the freezer for an after-dinner treat…SCORE!
So, if you (or folks in your home) are coffee lovers…you might want to give these Iced Mocha Latte Popsicles a whirl. If so, either bookmark this page or pin it for your future reference.
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