Summer officially started over the weekend and I swear there’s already a noticeable change. June Gloom is gone and LA’s summer heat is in full-effect, for better or for worse. Last year, around this same time, I made these Inside-Out Iced Coffees, and this year I wanted to take it a step further with these CHOCOLATE-DIPPED ICED COFFEE POPSICLES. Yes, popsicles! When the temperatures are above 80 degrees I just want cold things all the time. These iced coffee popsicles are so yummy and they give me that caffeine boost I need to get through the afternoon. Plus, the chocolate coating satisfies my sweet tooth! I’ve been trying to cut back on dairy recently {I think I mentioned that to you before}, so I made half with coconut creamer for me, and the rest with regular half and half for Matthew. As a way to distinguish the two, I rolled the dairy-free ones in coconut. Let’s just say Matthew, who loves coconut more than anything, wanted to eat mine! Next time I think I’ll have to make all of them with the coconut creamer!
Chocolate-Dipped Iced Coffee Popsicles
INGREDIENTS
3 cups brewed coffee
1/2 cup half and half, or coconut creamer
1/2 cup sugar
shredded coconut {optional}
DIRECTIONS
Brew coffee, add half and half and sugar. Stir until sugar is dissolved. Pour into popsicle molds and chill until just cold. Put in freezer for 6-8 hours. Dip in chocolate sauce and roll in shredded coconut and put back in the freezer to set, about 30 minutes.
Chocolate Sauce
INGREDIENTS
1 cup semi-sweet chocolate chips
1 Tbl coconut oil
DIRECTIONS
Add chocolate and coconut oil to a bowl and microwave at 20-30 second intervals, mixing in between, until melted and smooth.
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Have you ever had an Iced Coffee Popsicle? What did you think?
xox
