This seasonal ice cream pop recipe comes to us from Zoku, the leader in creative ice pop molds.
Don’t call these ice cream pops Popsicles, however.
Popsicle© is a trademarked term referring to a single brand—the one that produces those long, thin icy treats (the history of Popsicles).
Anything else is simply (and legally) an ice pop. If it’s made with milk and/or cream, like this recipe, it’s an ice cream pop.
Take the season’s favorite coffee flavor and turn it into an ice cream pop.
Ingredients For 6 Pops
1. MAKE the base. In a medium bowl, whisk together the instant espresso granules with the water until the granules are completely dissolved.
2. WHISK in the sugar, vanilla, pumpkin purée, pumpkin pie spice, milk and heavy cream until thoroughly combined and smooth.
3. CHILL the mixture (if not chilled, the pops will take longer to freeze)
4. ASSEMBLE: Insert the sticks and pour the pumpkin spice latté base into the molds, until you reach the fill line. Let freeze completely.
5. REMOVE the pops and enjoy your sweet treat.
If you don’t want to buy instant espresso powder just for this recipe, don’t worry: You can use it in so many different recipes.
It enhances any baked chocolate recipe, as well as rubs for steak, enhancements for salad dressings and salads, even oatmeal.
You can also, of course, make a cup of instant espresso.
In fact, espresso powder was invented for that purpose. Then, cooks discovered what that it could add great pops of flavor to many different recipes.
Comments are closed.