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caramel, mocha, coffee, ice pop, recipe, International Delight, what's your id?

Caramel Mocha Coffee Ice Pops

Arlene Mobley - Flour On My Face
Use your favorite coffee creamer to make chocolate-dipped coffee ice pops for a grown up afternoon treat.
5 from 1 vote
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Prep Time 5 minutes
Freeze 8 hours
Total Time 8 hours 5 minutes
Course Dessert
Cuisine American
Servings 4 ice pops
Calories 82 kcal

Ingredients  

  • 1 cup cool whip (divided)
  • ½ cup plus 2 tablespoons International Delight Caramel Macchiato Coffee Creamer (divided)
  • ½ cup International Delight Mocha Iced Coffee
  • Chocolate Magic Shell ice cream topping (optional)
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Instructions 

  • Mix ½ cup of cool whip with 1 teaspoon of ID Caramel Macchiato Coffee Creamer.
  • Divide between 4 large ice pop molds. Place in the freezer till firm.
  • Combine the ID Iced Mocha Coffee with the ½ cup of ID Caramel Machiato Coffee Creamer.
  • Divide between the 4 large ice pop molds. Return ice pop mold to the freezer and freeze 1-2 hours until the iced coffee is semi set.
  • Mix remaining ½ cup of cool whip with the remaining tablespoon of coffee creamer. Divide the flavored cool whip between the 4 ice pop molds. Return to freezer and freeze overnight.
  • To serve run cold water over the outside of the ice pop mold and carefully remove the ice pops.
  • Place a couple of tablespoons of the Chocolate Magicshell ice cream topping into the bottom of a shallow glass or cup and dip the tips of the Caramel Mocha Coffee Ice Pops into the chocolate. Let chocolate harden before eating.

Nutrition

Calories: 82kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 26mgPotassium: 73mgSugar: 4gVitamin A: 121IUVitamin C: 1mgCalcium: 46mgIron: 1mg
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