Sweet Cream and Nutella Java Pops
Author: 
 
Ingredients
  • 2 cups of strong coffee, divided into 1 cup measurements
  • ⅔ cup of International Delight Cold-Stone Sweet Cream or ⅔ cup of Half-and-Half
  • 4-6 Tablespoons of Chocolate-Hazelnut Spread
  • Popsicle Molds
Instructions
  1. Mix 1 cup of the coffee with the creamer.
  2. Pour into the bottom third of your popsicle molds. Do not attach the handles to the molds.
  3. Place the molds in your freezer and freeze for 1-3 hours, or until set.
  4. Meanwhile, mix the remaining 1 cup of coffee and the chocolate-hazelnut spread (to taste). If the coffee is still hot, you can seal the coffee and spread in a jar and shake to incorporate. If your coffee has cooled, you may have to use a blender to incorporate.
  5. Place the Coffee-Hazelnut Spread mixture in the fridge to cool.
  6. Once the Coffee-Cream has frozen in the popsicle molds, remove them from the fridge.
  7. Check to ensure the popsicle handles will fit in the molds -- if they won't go past the frozen coffee section, use a knife to dig out a little of the center so the mold stick will go into.
  8. Remove the coffee-hazelnut spread mixture from the fridge, shaking if needed to reincorporate the two ingredients.
  9. Carefully pour the coffee-hazelnut spread into each popsicle mold, stopping just shy of the top to allow room for expansion as it freezes.
  10. Add the popsicle mold sticks/handles into mold and lock into place.
  11. Return the popsicles to the freezer and freeze an additional 4-8 hours or until they are completely frozen.
To remove the pops from the molds:
  1. Carefully run warm water on the outside of the molds until the pops pull easily out. Enjoy right away!
Notes
Makes 6-8 mini pops or 4 full-size pops.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/sweet-cream-nutella-java-pops/