Yuki’s Language Bar

Learning is no ending

Coffee Ice-cream Popsicles

Prep Time         Serves
20 mins 12


  • 2 tsps instant coffee powder
  • 1 tblsp hot water
  • 1 cup vanilla custard
  • 1 / 3 cup thickened cream
  • 1 / 4 cup coffee-flavoured liquer
  • 1 / 2 cup Dark Choc Melts
  • 1 / 2 cup Maltesers, crushed


1. Dissolve coffee in water in a cup. Cool. Combine custard and cream in a large jug. Stir in coffee and liqueur.
2. Place 12 shot glasses (about 1 / 4 cup capacity) in a shallow cake pan. Divide coffee mixture among glasses. Freeze for about 1.5 hours, or until mixture begins to set. Insert a paddle-pop stick into the centre of each glass. Freeze overnight, or until frozen.
3. Place chocolate in a small bowl sitting over a pan of simmering water. Stir until melted. Remove from heat. Cool to room temperature.
4. Twist popsicles to remove from glasses. Dip tops in melted chocolate then immediately coat in crushed Maltesers. Stand popsicles, stick facing upwards, on an oven tray lined with baking paper. Return to freezer until serving.

Tip: Popsicles have no added sugar. Stir 2 tblsps caster sugar into coffee with boiling water, if you prefer.


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