Iced Coffee Pops
Happy First Offical Week of Summer! ♥
Although officially it’s only the first week of summer, I feel like summer is already flying by. So I have been trying to enjoy every minute of the hot & sunny days and I have the perfect way to cool off with these Iced Coffee Pops.
I used my favorite International Delight Caramel Macchiato Iced Coffee flavor, poured it into a popsicle maker. Once they froze solid, I drizzled each pop with chocolate and caramel making these Iced Coffee Pops my new favorite way to enjoy my coffee this summer!
JUST A COUPLE POPSICLE MAKING TIPS:
✓ FILLING THE MOLDS: Don’t fill the popsicle molds to the very top, you want to leave about 1/4 inch room at the top of the popsicles in the mold. They will expand with freezing.
✓ GETTING THE POPS OUT OF THE MOLDS: To get the pops out of the mold, fill your sink with warm water. Dip the mold in the water for a few seconds until the popsicles loosen. Remove the mold from the water. Gently pull the popsicle sticks upward to get nice, clean pops. If it feels like a struggle to unmold, dip them in the warm water a little longer because if you pull up to hard the pops will break.
Iced Coffee Pops
Yield: 10 Pops
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- International Delight Carmel Macchiato Iced Coffee
- 4 oz. semi-sweet chocolate baking bar
- 1/4 cup caramel topping
STEP 1: Pour iced coffee into popsicle molds.
STEP 2: Freeze until solid.
STEP 3: Melt chocolate baking bars according to package directions. Drizzle tops of pops with chocolate and caramel topping. Place back into the freezer until chocolate and caramel becomes hard. Serve frozen.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.