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
- 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.