Cappuccino Coolers

Memorial Day weekend marks the unofficial start of summer, but our 80 degree weather made it feel like summer was already here in full force! Since the Girls Team had Monday off, we made Cappuccino popsicles which, while time consuming, were relatively simple to make by following a few steps. After seeing the recipe for the popsicles on one of my favorite blogs, we found the Rachael Ray Magazine with the recipe at the local library. 

For these popsicles, you will need 3/4 cup heavy cream, 1/2 cup sweetened condensed milk, 1 and 1/2 cups plus 2 Tbsp. of espresso (cooled to room temperature) and 2 teaspoons of dark, unsweetened cocoa powder. 

First combine the heavy cream with 1/4 cup of the sweetened condensed milk, and then filled the popsicle molds about 1/3 of the way up. The molds then get placed in the freezer to harden for one hour.

While the cream layer hardens in the freezer, mix room temperature espresso with the cocoa powder and remaining sweetened condensed milk.

After one hour, add the coffee mixture to the cream layer, and replace in the freezer for four hours.

We waited about five hours to take the popsicles out because we were enjoying the backyard sunshine :) After taking the popsicles out of the freezer, we soaked them briefly in water to loosen them up. 

Mini cappuccino pops, with mini popsicle sticks.

Full-sized popsicle, ready to eat! 

These cappuccino popsicles tasted just like a frozen Starbucks frappuccino. The Girls Team and our helpful taste testers LOVED them! The mini popsicles were made using ice cube trays, and they were actually the perfect size. Not too filling or sweet. 

Cappuccino popsicles were the perfect way to start our summer with a cool caffeinated treats :) Happy Memorial Day!