Mexican Mocha Ice Cream Pops

Written By Tori Barker

Prep time: 10 minutes

Freeze time: several hours

4 cups brownie or chocolate or chocolate swirl ice cream

1 tablespoon instant espresso powder

1/4 teaspoon cinnamon

Place ice cream in a large bowl and stir to soften. Stir in espresso powder and cinnamon. Spoon into ice cream molds and insert sticks. Freeze for several hours or until firm. Makes about 8 ice cream pops. 


Tori Barker https://www.creativemarketingsacramento.com/
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