Description
A delightful dessert combining creamy coffee-flavored ice cream with a luscious chocolate coating, perfect for summer parties and gatherings.
Ingredients
Scale
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup cooled espresso
- 10–12 ladyfinger cookies
- 2 tablespoons cocoa powder (for dusting)
- 1/3 cup sugar
- 8 oz dark chocolate, chopped
- 2 tablespoons coffee liqueur (optional)
Instructions
- In a large mixing bowl, combine the mascarpone cheese, heavy cream, cooled espresso, sugar, and coffee liqueur (if using). Whip until smooth and creamy.
- Place the ladyfinger cookies in a zip-top bag and crush them into small pieces.
- Gently fold the crushed ladyfingers into the mascarpone mixture.
- Spoon the mixture into ice pop molds, filling them about three-quarters full. Insert sticks and freeze for 4-6 hours.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals until smooth.
- Remove the ice cream pops from the molds and dip each into the melted chocolate.
- Dust the tops of the pops with cocoa powder immediately after dipping.
- Place the dipped pops on a parchment-lined baking sheet and freeze for 15-20 minutes to set.
- Serve the pops on a rustic wooden board, optionally dusted with additional cocoa powder.
Notes
- Store leftover pops in an airtight container in the freezer.
- For easier removal from molds, run warm water over the outside of the molds.
- Experiment with different types of chocolate for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian
Nutrition
- Serving Size: 1 pop
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Chocolate-Dipped, Tiramisu, Ice Cream Pops, Dessert, Summer Treat