Creamy, cool, and not too sweet. Adapted it from another recipe through trial and error.

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Recipe Summary

prep:
10 mins
additional:
5 hrs
total:
5 hrs 10 mins
Servings:
6
Yield:
6 ice pops
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.

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  • Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.

  • Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.

  • Run molds under warm water to release and pull out ice pops.

Cook's Note:

I use the Norpro(R) Ice Pop Maker as they come out really nice.

Nutrition Facts

195 calories; protein 2.7g; carbohydrates 11.8g; fat 13.5g; cholesterol 38.3mg; sodium 29.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/22/2017
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. Read More
(2)
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