We have an ice cold, perfect for summer recipe today!! Such a sweet treat made by Haley of Brewing Happiness! One of these espresso popsicles would be a PERFECT sunny day afternoon snack.
makes 5-6 popsicles
- Blend together your cream layer, and divide the result evenly between 6 popsicle molds. (If you don't have a popsicle mold, you can use Dixie cups.)
- Freeze for 4-6 hours.
- Blend together your espresso layer, and pour the results on top of the cream layer, evenly distributed between 6 popsicle molds.
- Either use the popsicle mold tops, or cover your mold (or Dixie cups) with tinfoil, and carefully cut a small slit just large enough for a popsicle stick to fit through on the top of each popsicle. Add your popsicle sticks, and freeze the molds for 6-8 hours.
- After the popsicles are fully frozen, mix together your mocha drizzle until it is smooth. Take your popsicles out of the mold, and drizzle the mocha sauce on top. It will freeze into a shell.
- EAT UP!