This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Guess who made some super simple and incredibly delicious coffee popsicles for you? I DID! Here’s the deal though. They are highly addictive and chances are one just won’t satisfy you. No need to panic friends, this recipe makes eight gorgeous popsicles. That should be enough for yourself and possibly a special someone, if you’re feeling generous. 😉
These coffee popsicles are the perfect adult summer treat. It takes less than 5 minutes to whisk together and pour into a ice pop mold. They have coffee liqueur and caramel in them to amp up the flavors. The rest is all in the International Delight Ice Coffee. I used the Caramel Macchiato flavor, but you can also use the mocha or vanilla flavors.
Photographing these guys gets tricky on a hot day in a sun room. They get all melty super quick and you’re left inhaling what was left of them before they become one big puddle. If I had a super cool fridge that had an ice cube dispenser in the door, I would have laid my popsicles on a bed of ice cubes. Oh well, I like the puddle. It adds a little something.
This isn’t anything that you should be concerned about. I assume if you remove them from the freezer, you would be doing so to eat them. The best thing to do is remove them from the ice pop mold (aff. link) and then place them in a freezer bag and store them into the freezer until you’re ready for one. That way you’ll free up your mold just in case you have a serious sweet tooth and need to make another batch!
I also have a couple other recipes for coffee that will knock your socks off. Check out my coffee cupcakes with coffee buttercream and coffee cheesecake. They are both heavenly!
Boozy Caramel Coffee Popsicles
Ingredients
- 2 1/4 cups International Delight Iced Coffee
- 1/2 cup caramel sweetened condensed milk (dulce de leche)
- 2 T. coffee liqueur
Instructions
- In a large bowl or 4 cup measuring cup with spout, add in the iced coffee, caramel sweetened condensed milk, and liqueur.
- Whisk until incorporated.
- Pour the mixture into the ice pop mold.
- Cover with the lid. Run water on the wooden popsicle sticks and stick them into the mold. This will help the popsicle sticks stay firmly planted into the coffee mixture.
- Let freeze overnight or until firm.
- Run warm water onto the bottom of the popsicle mold for about 30 seconds. Remove the popsicles from the mold.
- Place the popsicles into a freezer bag or freezer-safe container and store in the freezer.
Nutrition
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