Go Back Email Link
+ servings
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
Prep Time 5 mins
Freeze 8 hrs
Total Time 8 hrs 5 mins
Course Dessert
Cuisine American
Servings 4 ice pops
Calories 82 kcal


  • 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
Follow Flour On My Face on Pinterest


  • 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.


Calories: 82kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 26mg | Potassium: 73mg | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2