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Cappuccino Gelato Pops

The quintessential summer day includes ice cream. There’s something about sun-kissed cheeks, feeling the warmth on your skin and the contrast of a cool treat that is hard to beat. The ice cream experience can be improved, however, by adding a bit of a caffeinated kick.

Ice cream comes in many forms, and this particular one gets poured into ice pop molds to create creamy cappuccino ice cream bars, which means there’s no need to have a fancy machine to make these at home. (See below for directions on how to fashion your own popsicle mold if you don’t have one already.)

2 Cups Half and Half
3 Egg Yolks
1/3 Cup Granulated Sugar
1/2 Cup French Vanilla Cappuccino Mix
Optional Chocolate Drizzle
1/2 Cup Dark Chocolate Chunks
1 1/2 Tsp Coconut Oil


1) In a heavy-bottomed saucepan over medium heat, bring the half and half to a simmer.

2) In a medium bowl, mix together the egg yolks, sugar, and cappuccino mix until combined.

3) When the half and half is simmering, turn off the burner.

4) Temper the eggs by slowly whisking ¼ cup of half and half into the egg yolks. Repeat with another ¼ cup of half and half.

5) Slowly pour the egg mixture into the saucepan while continuously whisking.

6) Over medium-low heat, cook the mixture until thickened, while stirring continuously. This should take about five minutes, and the gelato mix should coat the back of a spoon.

7) Let the mix cool.

8) Pour into ice pop molds of your choice. You can also make your own by lining small paper cups in a baking pan (see below).

9) Freeze for at least four hours or until firm.

10) Un-mold popsicles.

11) For chocolate drizzle: In a double boiler or in a small saucepan over low heat, melt the chocolate and coconut oil together. Drizzle over frozen pops.

12) Return pops to freezer for a few minutes before eating. To store, place un-molded and drizzled pops in an airtight container or a zip-top bag.

Yield dependent on the size of your ice pops molds 

Variations: try pressing crushed chocolate cookies or adding chocolate-covered espresso beans to the bottom layer of the pops before adding the sticks and freezing.

To make your own pop mold, line a baking pan (a bread pan works great for small batches) with paper cups, such as Dixie Cups. Make them as tight as possible so they don’t fall over. Pour in your gelato mix. Cover with a piece of foil, then punch a hole through the foil for the sticks so they stay upright as the pops freeze. Freeze as directed above.

Products Used In This Recipe:

Cappuccino Gelato Pops: 2 Cups of Half and Half, 3 Egg Yolks, 1/3 Cup Granulated Sugar, 1/2 Cup French Vanilla Cappuccino Mix, 1/2 Cup of Dark Chocolate Chunks, 1 1/2 Tsp Coconut Oil
Cappuccino Gelato Pops Description of your recipe. Ingredients: 2 Cups Half and Half, 3 Egg Yolks, 1/3 Cup Granulated Sugar, 1/2 Cup Dark Chocolate Chunks, 1 1/2 Tsp Coconut Oil,
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