Mocha Pops

Coffee and chocolate ice cream work great together in these coffeehouse-inspired pops.
  • Level: Easy
  • Total: 4 hr 15 min (includes freezing time)
  • Active: 15 min
  • Yield: 6 pops
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1 pint (2 cups) coffee ice cream

1/2 cup chocolate wafer cookies (about 8 cookies), coarsely chopped

1 pint (2 cups) chocolate ice cream


Special equipment:
six 5-ounce paper cups 6 wooden ice pop sticks
  1. Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen.
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