Prep Time::10 mins
Additional Time:: 5 hrs
Total Time:: 5 hrs 10 mins
Servings::6
Yield::6 ice pops
Ingredients
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½ (8 ounce) container mascarpone cheese, at room temperature
1 cup half-and-half
¼ cup espresso
¼ cup coffee-flavored liqueur (such as Kahlua®)
2 ½ tablespoons white sugar
1 tablespoon cocoa powder
¾ teaspoon vanilla bean paste
Directions
Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
Run molds under warm water to release and pull out ice pops.
Cook's Note:
I use the Norpro(R) Ice Pop Maker, which is a type of popsicle mold, as they come out really nice.