Ingredients
SERVINGS: 4 large ice cube pops
- 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
Preparation
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.
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