Summer in the Philadelphia area is always sure to be two things – hot and humid. I have memories of growing up in the city, sitting by my pool, and eating ice pops every day. (Looking back on it, giving kids a bunch of sugar every day probably wasn’t the best idea.) To this day, popsicles are still a favorite of mine during the summer. Instead of eating ice pops that turn my tongue blue, I prefer a bit more “adult” version.
These Coffee Cookie Popsicles I made are the perfect, indulgent treat for cooling down on a hot summer day (especially after an afternoon at the pool). A dark roast is ideal for these pops, in order to give it a strong, rich flavor. I used Lavazza Gran Selezione. The roast has a chocolatey flavor that is perfect on it’s own, but I added a bit of heavy whipping cream for extra creaminess. To make the popsicles more fun, I mixed in sandwich cookie crumbles, because who doesn’t love cookies?!
- 14 ounces strong-brewed coffee, room temperature
- 1/4 cup heavy whipping cream
- 6 sandwich cookies, divided
- Place 3 of the sandwich cookies into a food processor. Pulse until crumbled.
- Combine coffee, heavy whipping cream, and crumbled cookies in a large bowl.
- Pour into popsicle molds. Be sure to leave at least 1/4 inch at the top.
- Break up the remaining 3 sandwich cookies into large chunks. Add a few pieces to each popsicle mold.
- Freeze at least 4 hours.
- To serve, run molds under hot water to release popsicles. Serve immediately.