Creamy, cool, and not too sweet. Adapted it from another recipe through trial and error.
Ingredients
- mascarpone cheese, at room temperature: 0.5 container (8 ounce container)
- half-and-half: 1 cup
- espresso: 0.25 cup
- coffee-flavored liqueur (such as Kahlua®): 0.25 cup
- ½ tablespoons white sugar: 2 piece
- cocoa powder: 1 Tbsp
- vanilla bean paste: 0.75 tsp
Metric Conversion
Stages of cooking
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Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
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Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
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Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
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Run molds under warm water to release and pull out ice pops.
