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Tiramisu Ice Pops

Lourdes Valdes

"Creamy, cool, and not too sweet. Adapted it from another recipe through trial and error."
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5 h 10 m servings 195 cals
Original recipe yields 6 servings (6 ice pops)

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  • Prep

  • Ready In

  1. Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
  2. Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
  3. Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
  4. Run molds under warm water to release and pull out ice pops.


  • Cook's Note:
  • I use the Norpro® Ice Pop Maker as they come out really nice.

Nutrition Facts

Per Serving: 195 calories; 13.5 g fat; 11.8 g carbohydrates; 2.7 g protein; 38 mg cholesterol; 29 mg sodium. Full nutrition

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I made two changes to this recipe. I used trivia instead of sugar and I used a vanilla bean instead of vanilla bean paste. Not very sweet but very refreshing and tasty.