There’s nothing like ending a fine meal with a good espresso. With the hot summer days, you might prefer a cold drink, and we have come up with a delicious solution for that! We’ve come up with a recipe using artisan roasted coffee that not only fills your coffee heart, but also has a cooling effect.
Condensed milk is one of the ingredients in this recipe and adds a sweetness in addition to a creamy taste. If you have a bigger sweet tooth, use 50 ml of condensed milk for 400 ml of coffee liquid. Want a richer coffee flavor? Then use around 25 ml of condensed milk. The nice thing about this recipe is that you can adjust the quantities to your own preference.
In addition to the sweetness of the ice cream, you can also try out different coffees. In our rich assortment of coffee beans, we have different intensities and flavor profiles. For example, you can choose the Aficionado if you really want to taste a coffee kick, a decaffeinated blend if you are sensitive to caffeine, or try a Sodade for a rich coffee taste with notes of nuts and chocolate. Prefer to opt for a slow brew? Try out Guatemala – El Platanillo or Sumatra Lintong. Both Single Origins have sweet chocolate notes and are perfect for brewing according to different slow brew methods.
For this recipe, we recommend you use chocolate drops. They are available made of white, milk or dark chocolate and look just like coffee bean pieces! The delicious chocolate bite also adds a sweet taste to the ice cream. Therefore we recommend that you match the type of chocolate with the amount of condensed milk you add.
What do you need for the coffee popsicles?
- 2 strong espressos or 400 ml slow brew coffee
- water
- 25-50 ml condensed milk
- 25 grams of chocolate drops
- Ice form for popsicles
- Make your coffee the way you like to drink your coffee.
- Add enough water to create 400 ml of coffee liquid.
- Add the condensed milk according to personal preference. We recommend adding it in small portions until you reach the desired sweetness.
- Divide the chocolate drops among the ice cream molds and fill the molds with the coffee liquid.
- Insert the lollipop sticks into the liquid and place the molds in the freezer for at least 6 hours.
