Coffee Cookie Popsicles

The following post is sponsored by Lavazza.
Yellow tank c/o Sun Lovin Roots.
As always, all opinions are my own. For more information see my disclosures here.

Summer in the Philadelphia area is always sure to be two things – hot and humid. I have memories of growing up in the city, sitting by my pool, and eating ice pops every day. (Looking back on it, giving kids a bunch of sugar every day probably wasn’t the best idea.) To this day, popsicles are still a favorite of mine during the summer. Instead of eating ice pops that turn my tongue blue, I prefer a bit more “adult” version. 

These Coffee Cookie Popsicles I made are the perfect, indulgent treat for cooling down on a hot summer day (especially after an afternoon at the pool). A dark roast is ideal for these pops, in order to give it a strong, rich flavor. I used Lavazza Gran Selezione. The roast has a chocolatey flavor that is perfect on it’s own, but I added a bit of heavy whipping cream for extra creaminess. To make the popsicles more fun, I mixed in sandwich cookie crumbles, because who doesn’t love cookies?! 

Coffee Cookie Popsicles

2015-08-15 09:43:36

Yields 6

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Prep Time

10 min

Cook Time

4 hr

Total Time

4 hr 10 min

Prep Time

10 min

Cook Time

4 hr

Total Time

4 hr 10 min

Ingredients

1. 14 ounces strong-brewed coffee, room temperature
2. 1/4 cup heavy whipping cream
3. 6 sandwich cookies, divided

Instructions

1. Place 3 of the sandwich cookies into a food processor. Pulse until crumbled.
2. Combine coffee, heavy whipping cream, and crumbled cookies in a large bowl.
3. Pour into popsicle molds. Be sure to leave at least 1/4 inch at the top.
4. Break up the remaining 3 sandwich cookies into large chunks. Add a few pieces to each popsicle mold.
5. Freeze at least 4 hours.
6. To serve, run molds under hot water to release popsicles. Serve immediately.

Nicole Raudonis https://nicoleraudonis.com/

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