MOCHA POPS
Coffee and chocolate ice cream work great together in these coffeehouse-inspired pops.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 6 pops
Number Of Ingredients 3
Steps:
- Put a large scoop of coffee ice cream in a paper cup and use a spoon to press the ice cream into the bottom and sides of the cup. Put a heaping tablespoon of the chocolate wafer cookies on top and gently press into the coffee ice cream layer. Finish with a large scoop of chocolate ice cream, pressing into the cup. Repeat with the remaining cups, ice cream, and chocolate wafer cookies. Push a wooden pop stick about a quarter of the way into the center of each pop and cover each with plastic wrap. Freeze the pops until the ice cream hardens, at least 4 hours and up to overnight. When ready to serve, gently peel off the paper cup and serve frozen.
MAPLE MOCHA POPS
"One is just not enough," my husband says of these creamy pops. They're a breeze to make, and kids love them, too. You might also freeze in pretty serving cups and top with whipped cream for a grownups' "frappaccino" presentation. -Caroline Sperry, Allentown, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a large bowl, whisk whipping cream, half-and-half, maple syrup, chocolate syrup and coffee granules until coffee is dissolved. , Fill molds or cups with 1/4 cup cream mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 221 calories, Fat 19g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 23mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
MOCHA ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
ICED MOCHAS
All of my friends rave about these frosty drinks. I pour my leftover coffee in ice cube trays and keep them on hand all the time. You can make fun squiggly designs on insides of glasses with chocolate syrup, before pouring mochas. Top with whipped cream.
Provided by WENDYCAIN
Categories Drinks Recipes Shakes and Floats Recipes Chocolate
Time P1DT5m
Yield 4
Number Of Ingredients 4
Steps:
- Pour coffee into ice cube tray. Freeze until solid, or overnight.
- In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 30.4 g, Cholesterol 9.8 mg, Fat 2.6 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 65.3 mg, Sugar 27.5 g
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