This is a simple, sophisticated way to serve after dinner coffee, summer style. They make a great finale to a barbecue on a warm spring or summer night. To spice up the experience, you can use one of our flavored coffees or a strong dark roast. No matter what you choose, these ice pops melt fast so serve them with a napkin. And remember no bitting.
These amounts are approximate, based on my mold. Mix up about 2 1/4 cups of cold coffee with cream and sugar to your liking. You’ll need a little extra sweetened cream for the white tips of the pops.
1 3/4 — 2 cups cold strong coffee
1/2 –3/4 cup heavy cream, plus extra for the bottom of the molds
sugar to taste
1 Set aside 1/3 cup of cream and sweeten it with a little sugar. Stir until completely dissolved.
2 Pour a little of the cream into the bottom of each mold, just about 1/4 to 1/2 inch high.
3 Freeze the mold until the cream is solid, about an hour.
4 Mix the coffee, more cream and sugar (to taste) in a glass measuring cup and stir until the sugar is dissolved. You will need about 2 1/4 cups total. Refrigerate until chilled.
5 Carefully pour the chilled coffee mixture into each mold, filling it to the top.
6 Cover the top with foil, and insert the sticks. Freeze until solid.
7 To un-mold the popsicles, fill your sink with hot water, and submerge the mold in the water right up to, but not past, the top ledge for about 15-30 seconds. If the popsicles don’t slide out, submerge it for a few seconds longer.
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