Delicious, creamy chicken that may also be used as gravy on mashed potatoes.
| Prep Time: | 10 mins |
| Additional Time: | 5 hrs |
| Total Time: | 5 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 ice pops |
Ingredients
- ½ (8 ounce) container mascarpone cheese, at room temperature
- 1 cup half-and-half
- ¼ cup espresso
- ¼ cup coffee-flavored liqueur (such as Kahlua®)
- 2 ½ tablespoons white sugar
- 1 tablespoon cocoa powder
- ¾ teaspoon vanilla bean paste
Instructions
- Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
- Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
- Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
- Run molds under warm water to release and pull out ice pops.
- I use the Norpro(R) Ice Pop Maker as they come out really nice.
Nutrition Facts
| Calories | 195 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 29 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made two changes to this recipe. I used trivia instead of sugar and I used a vanilla bean instead of vanilla bean paste. Not very sweet but very refreshing and tasty.