We like our coffee around here so we were eager to try these cappuccino pops. We loved them! We'll definitely be making these again.
3/4 cup heavy cream
1/2 cup sweetened condensed milk
1 1/2 cups plus 2 tablespoons espresso, room temperature
2 teaspoons cocoa powder
1. Combine the cream and 1/4 cup condensed milk. Divide the mixture among the molds. Freeze until almost solid, about 1 hour.
2. Meanwhile, in a bowl, whisk together the espresso, cocoa powder and the remaining 1/4 cup condensed milk; refrigerate until cold.
3. Divide the mixture among the molds. Insert the ice-pop sticks, piercing the cream layer; freeze until solid, about 4 hours. Run warm water over the molds to remove the pops; dust the cream layer with more cocoa powder if desired.
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