Name: Frozen Decadence
Ingredients: ½ cup full fat cream, coconut, or nut milk, divided; ¼ teaspoon granulated sugar; 1¼ cups strong brewed coffee, room temperature; 1 to 2 tablespoons coconut sugar or brown sugar, depending on your preference for sweetness; Pinch of salt; Toothpicks

By S. Hollis Mickey
| Photography by David Barth Penn
| February 3, 2021

Frozen Decadence

The 2021 Anchorage Fur Rendezvous Open World Championship Sled Dog Race is cancelled due to COVID-19. But we can still “taste the race” by trying recipes inspired by Libby Riddles, Roxy Wright, and Evelyn Beeter.

Libby Riddles, the first woman to win the Iditarod, is a self-proclaimed coffee lover. For a decadent treat on the trail, Riddles made coffee “as thick as molasses” and mixed it with real cream and brown sugar, freezing it flat in Ziploc bags as an ice pop to eat on the trail or to thaw out at checkpoints and drink. Importantly, her coffee pops are half-caff as too much caffeine causes an energy crash during the race. Taking inspiration from Riddles’ treat, these simple coffee popsicles are a great way to use up the dregs of your coffee kettle for a satisfying and delicious snack.

*If you do not have a large ice cube tray, this can be adjusted for two large popsicle molds or 8—10 smaller ice cubes.

Print Recipe Pin Recipe

Ingredients

½ cup full fat cream, coconut, or nut milk, divided
¼ teaspoon granulated sugar
1¼ cups strong brewed coffee, room temperature
1 to 2 tablespoons coconut sugar or brown sugar, depending on your preference for sweetness
Pinch of salt
Toothpicks

Instructions

Whisk together ¼ cup cream with ¼ teaspoon granulated sugar until dissolved.
In a large ice cube tray, sprinkle a small pinch of salt. Pour ¼ cup of cream and sugar mixture across 4 cube molds. Let set in freezer for 2—6 hours until frozen solid.
Meanwhile, whisk together coffee, coconut or brown sugar, remaining ¼ cup cream, and a small pinch of salt. Stir until dissolved and taste for desired sweetness. Note that once frozen, the mixture will taste less sweet.
Pour coffee mixture over set cream in cube molds. Rest a toothpick into each cube. Freeze for 6—8 hours to set.
Pop out and enjoy immediately for a little decadence.