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SUMMERTIME – HERE WE GO!
Time for DIY cappuccino popsicles
Summer has officially started, and we have decided to kick it off with an irresistible ice cream recipe.
BY KRISTIN OLDENBURG
foto: anshu a on unsplash
SUMMERTIME – HERE WE GO!
Time for DIY cappuccino popsicles
We are kicking off summer time with an incredible recipe for homemade ice cream. You do not need an ice cream maker and it will definitely bring back memories of afternoons at the pool and open-air festivals…
BY KRISTIN OLDENBURG
foto: anshu a on unsplash
To be more precise: Cappuccino ice cream – as a popsicle.
You DO NOT need an ice cream maker, only popsicle molds and sticks, and the following ingredients:
- 10 oz evaporated milk (unsweetened)
- 1 tsp vanilla
- 1-2 tbsp Mount Hagen instant
- 3 tbsp sugar (e.g. cane sugar or coconut sugar)
- 1 pinch of salt
- ¼ cup organic cocoa powder (unsweetened)
- 3.5 oz organic chocolate
- 8.5 fl oz cream
How it’s done:
Chop the chocolate. Mix all remaining ingredients (except for the cream) until smooth. Important: The instant coffee must be fully dissolved.
Whip the cream, carefully fold it into the coffee-mixture and add the chopped chocolate. Please do not cream the mixture, there are supposed to be small chunks. Fill the mixture in the popsicle molds and freeze them for at least 5 hours.
