Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mocha Pops
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- Level: Easy
- Total: 4 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 6 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 115 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 221
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 115 mg
Ingredients
Directions
Special equipment:
six 5-ounce paper cups 6 wooden ice pop sticks- 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.
