My husband says one is just not enough of these creamy pops. They’re a breeze to make, and kids love them too. For a more grownup presentation, freeze them in pretty serving cups and add a dollop of whipped cream. —Caroline Sperry, Allentown, Michigan
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup half-and-half cream
- 1/4 cup maple syrup
- 1/4 cup chocolate syrup
- 1 tablespoon instant coffee granules
- 10 freezer pop molds, or 10 paper cups (3 ounces each) and wooden pop sticks
Directions
- In a large bowl, whisk whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved.
- Fill molds or cups with 1/4 cup cream mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
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