- 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