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Mocha & Caramel Flavored Ice Cream Pops Recipe

Keyword: Desserts, Ice cream and frozen desserts, Summer
Skill: intermediate
Servings: 1

INGREDIENTS

  • 2 ¼ (500 mL) heavy cream, cold
  • 1 cup (240 mL) sweetened condensed milk, cold
  • 1 teaspoon vanilla bean paste
  • 2-3 tablespoons strong coffee
  • 4 oz. (100 g) caramel candy (like Daim candy or Heath bar), finely grounded*
  • 6 oz. dark chocolate, melted for dipping

INSTRUCTIONS

  1. In a large bowl, pour the cold heavy cream, sweetened condensed milk and vanilla bean paste.
  2. With a whisk, whip the mixture until soft/medium peaks form (this takes about 3-4 minutes).
  3. Scrape the sides and bottom of the bowl with a silicone spatula.
  4. Add the finally grounded caramel candy and blend together with a spatula.
  5. Add the strong coffee and blend it together, have a taste, and if you are like me, you might want to add more coffee.
  6. Use a piping bag and a round nozzle (Wilton #1A) and pipe the ice cream mixture into the prepared silicone molds.
  7. Freeze for at least 5 hours or overnight.
  8. Covered well, these ice cream pops can be kept in the freezer for up to 6 weeks.
  9. When ready, take the ice cream out of the molds, drip each one in delicious lush chocolate.
  10. If you wish, add a tiny gold edible leaf on the ice cream - this is just an option!
  11. Enjoy!
* You can find the Daim candy at Ikea!