Sweet Cream Cold Brew Fudgesicles
User Reviews
5
Sweet Cream Cold Brew Fudgesicles
Description
These fudgesicles start with a blend of half and half, sweetened condensed milk, and vanilla bean paste. This creamy vanilla mixture is poured into molds and frozen until firm, forming a smooth and sweet base layer. Separately, a sauce is heated combining sugar, cornstarch, Dutch-process cocoa powder, cold brew coffee, and milk, thickening into a custard-like mixture. Vanilla extract and butter are whisked in off heat, adding richness and flavor.
The chocolate-coffee layer is cooled to room temperature then layered over the semi-frozen vanilla cream to create a dual-textured popsicle. Freezing the completed fudgesicles until solid results in a dessert with a creamy vanilla sweetness contrasted by a bittersweet chocolate coffee flavor, ideal for enjoying cold.
This recipe requires time for layers to set and proper cooling to achieve defined flavors and texture. The use of cold brew coffee gives a smooth coffee profile without harshness, complementing the cocoa and vanilla notes for a sophisticated treat.
Ingredients
- 1 cup half and half
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons cocoa powder Dutch processed
- 3 tablespoons chocolate chips or chunks
- 1 1/2 cups cold brew coffee
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- In a large measuring cup or bowl, whisk together the half and half, condensed milk and vanilla bean paste. Fill up the popsicle molds with about 1 to 2 ounces of cream mixture. Place the pops in the freezer to let this layer firm up for 30 to 60 minutes.
- Heat the sugar, cornstarch, cocoa, coffee and milk in a saucepan over medium heat, stirring constantly until until the mixture thickens. Remove it from the heat and whisk in the vanilla extract and the butter. Let the mixture cool to room temperature.
- Once cooled, remove the molds from the freezer and finish filling each mold with the cold brew mixture. Freeze the pops for 4 to 6 hours.
Notes
- Freeze the vanilla cream layer until firm before adding the chocolate coffee mixture to keep layers distinct.
- Thicken the chocolate coffee layer gently to a custard consistency for proper texture in the popsicles.
- Cool the chocolate coffee mixture to room temperature before pouring over frozen cream layer to avoid melting.
User Reviews
Overall Rating
5
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