I had this brilliant idea to make swirled latte ice pops, with layers of a sweet cream and coffee. Of course when I tried out my idea, I realize it wasn’t going to work because I couldn’t continuously layer the two different flavors without them mixing together into a big mess.
So instead I did a half & half version. I love taking a bite out of the sweet cream and then a bite out of the coffee side and having them blend together in my mouth. It definitely tastes like a sweet latte.
One slight issue that I had is the coffee layer is icier because it has a higher liquid content. I haven’t quite figured out how to change that other than perhaps adding only some espresso powder and not so much coffee to the coffee layer. These were still fun to eat though they do melt a little fast because the consistency is more like ice cream, which is what I was aiming for with the sweet cream part.
These do take a little more effort than my other popsicle recipes, but I thought it was worth the effort.
Latte Ice Pops
Ingredients
For the Cream Layer
- 1 cup heavy cream
- 2 tbsp of sugar
For the Coffee Layer
- 2/3 cup strong brewed coffee
- 1/3 cup heavy cream you can increase the heavy cream and decrease the coffee for a less icy coffee layer but the color will be a lot lighter
- 3 tbsp sugar
Instructions
- In a 2 cup sized measuring cup, whisk the heavy cream and sugar. Using a small measuring cup, add one ounce to the measuring cup and then pour into your ice pop mold. Continue doing this until you reach the halfway point. Keep track of how many ounces it took to reach that halfway point. Now use that number to measure what is needed for the other popiscles. By using a precise amount you can ensure that all your ice pops will look the same.
- Place mixture in freezer for about 3 hours until the cream layer is almost solid. This will ensure that the coffee mixture will remain separate once it is added. If you are using the wooden stick molds, you can go ahead and add the sticks before freezing. if you are using the plastic molds where you won't be able to add another layer later if you already have the stick in place, don't add the sticks yet. You should be able to add the stick to the cream layer later because it should still be somewhat soft.
- While you are waiting, in an oversized cup, mix the coffee, heavy cream and sugar. Make sure you give this enough time to cool, otherwise if it is still warm it will melt the cream layer.
- Once the cream layer is solid enough, add in enough coffee to fill the molds to the top. If you haven't already, add in your popsicle sticks. Freeze again overnight. Serve immediately once you pop them out of the molds as they do melt pretty fast.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Yum…. These popsicles look so good! They would be so much better than a cup of hot latte in hot summer days!
I really like how these taste!
These remind me a bit of the pearl milk tea ice pops! Haha. They still look quite pretty even without the swirls 🙂
Yes! Well I originally wanted a swirl version and when I realized that wouldn’t work out, I thought of the pearl milk tea ones. Though I can’t figure how they do it since their half and half division is vertical.