• 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.

Coffee Concentrate

• 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.