Sweet Cream Cold Brew Fudgesicles.
We all need a huge dose of caffeine on a Monday.
Oh my gosh. Heaven in a popsicle. IT’S HERE.
Even my 2010 self is freaking out over these cold brew fudgesicles. Homemade fudgesicles kicked up a notch with cold brew! And topped with vanilla sweet cream. Back in the days when I hated coffee, I still would have went crazy over these.
It’s popsicle week!!
Every year, Billy from Wit and Vinegar hosts a fabulous popsicle week where we all share our favorite variations. I was almost stumped this year. I’ve done so many different ones that I love and if I’m going to post something on my blog, it has to be something I really freaking LOVE.
I’ve made rainbow froyo popsicles which are probably my favorites.
But the salted watermelon margarita ones are really delish too!
I also made chewy caramel cashew coconut pops last year. That combo is to DIE for.
They are just such a great snack or dessert. Oh and speaking of that: LATE NIGHT SNACKSICLES! How could I forget?
Here’s what we have in 2018: sweet cream cold brew fudgsicles. YES. Fudgesicles. That’s what I determined would be the best.
Not just coffee pops. Not just coffee and cream pops. But a vanilla sweet cream on top that melts into the fudge popsicle made with cold brew. SO freaking good.
And you know what I really think make these are incredible? The ingredients I used – they are amazing. I used rodelle vanilla bean paste for the sweet cream. For the fudgesicles, I used chameleon cold brew and see’s dark chocolate chips. Both are SO good on their own and I am convinced that the reason these taste so chocolaty and, well… like, high-quality fudge pops? It’s because of those things.
The only down side of these pops is that I didn’t (err, couldn’t?) let Max have one. Well… probably could have. Maybe. I mean, much to Eddie’s dismay, Max loves the taste of coffee. He actually begs for sips of coffee every morning (usually only iced) and now he’s even taken to asking for his own iced coffee! What the heck? He is THREE.
No, I obviously don’t give him said iced coffee but it’s rather cute. And funny considering how much Eddie loathes all things coffee.
OMG! I also have to tell you about this popsicle mold. It is BY FAR the best that I have tried. And I think that I’ve tried over 10 different popsicle molds because I tested them for both of my cookbooks.
This stainless steel mold is pricier than the other ones I’ve bought over the years but I cannot even tell you how perfect the popsicles come out. You truly run the pop under water (hot or cold, doesn’t matter!) ONCE and the pop loosens and comes out intact. Seriously the best. I also love that it comes with this fancy popsicle holder. The size is great too because they aren’t giant. Go get it, get it!
And now, for your afternoon jolt.
- 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 dutch processor cocoa powder
- 3 tablespoons chocolate chips/chunks
- 1 1/2 cups cold brew coffee
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 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.