Cafe Latte Ice Pops

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 5 hours & 15 minutes
  • Portion size 10 servings



In large measuring cup, mix strong cold coffee and granulated sugar. Pour coffee mixture into ice pop moulds, filling each 2/3 full; set aside. In large bowl, whisk 35% whipping cream until soft peaks form. Whisk in sugar and vanilla until firm peaks form. Carefully spoon whipped cream into ice pop moulds, leaving 1/4-inch space at top; insert ice pop stick into centre of each mould. Freeze until firm, about 5 hours. When ready to serve, run ice pop moulds briefly under lukewarm water to release ice pops.


Ice Pop How-To

• Add sugar: Adding some sugar to the ice pops mixture yields a creamier, tastier final result. Fruits that are naturally mushy (bananas, mangos, avocados and peaches) are perfect for achieving a velvety texture.

• It’s important to leave 1⁄4-inch space at the top of the ice pop mould. When the mixture freezes, it grows in volume—and you don’t want your ice pops to overflow or ruin their shape.

• Place ice pops at the back of the freezer, where it’s colder, to avoid ice crystals forming.

Nutritional facts PER ICE POP: about

  • Calories 65
  • Total fat 4 g
  • Saturated fat 2 g
  • Cholesterol 10 mg
  • Sodium 3 mg
  • Total carbohydrate 8 g
  • Fibre 0 g
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Baking & Desserts

Cafe Latte Ice Pops