TIP OF THE DAY: Homemade Mocha Ice Pops | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Homemade Mocha Ice Pops | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Homemade Mocha Ice Pops

Is this the seventh day of the heat wave? We’ve lost count. But we’re glad to have this recipe created by Debi Mazar & Gabriele Corcos, hosts of the Cooking Channel show, Extra Virgin.

They whipped up a coffee-themed ice pop using Lavazza, Italy’s beloved coffee brand. They used the Lavazza Qualità Rossa variety, made with African beans that have a natural chocolate aroma—perfect for a mocha popsicle. If you like strong coffee, you can use espresso.

Then, instead of after-dinner coffee, you can enjoy your coffee and your dessert in on a stick.

Debi and Gabriele also follow our own favorite practice of freezing leftover coffee in ice cube trays. “In summer we never toss whatever coffee is left in our pot,” says Debi. “Rather, we keep filling ice cube trays with it to make ‘espresso iced cubes!’ Add two or three cubes to a half glass of cold milk on a hot summer morning to get going.”


Cool down with a homemade mocha ice pop. Photo courtesy Lavazza.



Preparation time 15 minutes, refrigerator/freezer time 6 hours.

Ingredients For 10 Popsicles

  • 1 cup + 2 tablespoons sugar
  • 1 cup Lavazza Qualitá Rossa, ground coffee
  • 3½ cups water
  • 5 ounces dark chocolate, chopped
  • 2 cups heavy cream

  • Ice pop molds for 10 servings

    Lavazza Qualità Rossa. Photo courtesy


    1. MIX together sugar, coffee and water in a saucepan mix; bring to a boil. Let simmer for 4 minutes, stirring continuously. Filter using cheesecloth or a clean kitchen towel.

    2. MIX the chocolate and hot coffee syrup in a bowl; stir until completely melted. Let cool; then refrigerate for at least 2 hours before proceeding to next step.

    3. MIX together heavy cream and 2 tablespoons of sugar in a medium bowl. Using a hand mixer, whip lightly to soft peaks. Add the cream to the cold coffee syrup and mix gently so the cream does not loose volume. Pour the mixture into the ice pop molds and place in the freezer for at least 4 hours.


    Use your favorite juices and other beverages (coffee, tea, kefir, smoothies) or fresh fruit purées to make the ice pops of your dreams. For gourmet touch, add fresh herbs like basil or rosemary. Like heat? Add chipotle, jalapeño or hot sauce. Check out these recipes:

  • Bloody Mary Ice Pops
  • Frozen Yogurt Pops
  • Pineapple Chipotle Ice Pops
  • Soda Ice Pops
  • Tea Ice Pops

    Popsicle© is the trademarked brand of the Unilever Company, which also owns Good Humor and other brands. Legally, everything else must be called something generic, such as ice pop. (Here’s the history of the Popsicle and Creamsicle.)

    While the Unilever legal team can’t spend all day chasing down every recipe called “Popsicle,” no one else can sell a product called Popsicle. They’ll have to invent their own name, as Popsicle inventor Frank Epperson did, way back in 1923.

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