Jun 18, 2012

eat your heart out: cappuccino ice pop's!

Cappuccino Ice Pop's

In our house we don't eat junk food all too often.
We only eat things like chips and soda when we remember how tasty they are, but if we don't think about them we could go months without them.
Cookies, cake (both most always homemade nowadays,) and ice cream are more regulars but even still there times when weeks go by and we have none of those.
When we do have them in the house I notice we don't eat them really until the weekend and I think for that reason, we don't feel guilty if we happen to eat junk food that's really unhealthy.

I stumbled onto the ice pop's on the blog: cupcakesandcashmere, where I find ideas for many yummy treats.
These are very easy to make and my mom, arnab, and I loved them.
The recipe, which can be found here, follows but I do have some small notes.
*This recipe is for coffee lovers, which I am, I suspect you can freeze tea if you wanted to try that (I won't be trying this, I don't like tea.)
*If you don't know how to brew espresso (I don't) making a strong batch of coffee will do.
*If you don't like your coffee anywhere near strong (like my mom) you don't have to make the coffee strong.
*Feel free to take sips of the coffee and adjust to your taste, aka add some creamer or sugar if it's too bitter.
I realize that's a lot of little notes but I came across these questions when I was trying out this recipe and had no one to ask and now that I've experimented and know what works I had to share.


       •    3/4 cup heavy cream
       •    1/2 cup sweetened condensed milk
       •    1 1/2 cups plus 2 tbsp. brewed espresso, at room temperature
       •    2 teaspoons dark unsweetened cocoa powder, plus more for dusting

1.    Combine the cream and 1/4 cup condensed milk. Divide the mixture among the molds.  Freeze until almost solid, about 
       1 hour.


2.    Meanwhile, in a bowl, whisk together the espresso, 2 tsp. cocoa powder and the remaining 1/4 cup condensed milk;   
       refrigerate until cold.

3.    Divide the mixture among the molds. Insert the ice-pop sticks, piercing the cream layer; freeze until solid, about 4  
       hours. Run warm water over the molds to remove the pops; dust the cream layer with more cocoa powder.
 (can stay 
       frozen up to two weeks)

I also made another variation of these pops where I made two batches of the cream/milk. I added the first batch to the molds, let it freeze for an hour, then added the coffee and let it freeze for about an hour and a half, and then added the cream again and then let it freeze for 5 hours.
 I did it this way because my mom loved the cream and thought my first ones didn't have enough cream and had too much coffee. I found that this was there's a perfect balance between sweet and bitter.

Whether you do this recipe or not I do recommend buying ice pop molds, they're so useful!
Through the years arnab and I have frozen chocolate milk, coffee, soda, and juice; yumm.
It's great if you don't have ice cream in you house or if you want to make a healthier versions of store bought popsicles.

Happy eating!

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