Mocha Ice Pops Food

COLD BREW ICED MOCHA POPS

Steps:

• To make the cold brewed coffee Put 1/2 cup of coarsely ground coffee into a French press coffee pot or large jar. Add 2 cups filtered water and stir. Cover and let sit for 12 hours. Then depress the plunger in the French press, or strain the coffee through cheesecloth or coffee filters.
• Put 1 tablespoon of chocolate chips in the bottom of 8 popsicles molds. Mix the condensed milk with the coffee, and fill each mold to the top.
• Cover top of mold tightly with foil and insert the sticks. Freeze until solid.
• To remove the popsicles, fill the sink with hot tap water and immerse the mold up to, but not over, the top lip for a few seconds and pull out the pops. If they still won't budge, immerse for a few seconds longer. Don't leave the mold in the hot water too long or the popsicles will start to melt!

MOCHA POPS

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.