Dark Chocolate Espresso Ice Pops

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Dessert, Snack American
By Bon Appétit Serves: Makes 16 Pops
Prep Time: 10 Minutes (Plus 6 Hours Freezing Time) Cooking Time: 5-8 Minutes Total Time: 6 hours, 20 Minutes

Preview Text: Dark Chocolate Espresso Ice Pops have the rich flavor of dark fudgy brownies in a classic Fudge Pop or Pudding Pop form


  • 1 cup Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder
  • 2 tbsp. Instant Espresso Powder (or more unsweetened cocoa powder)
  • 2 tbsp. Cornstarch or Potato Starch
  • 1/4 tsp. Kosher Salt
  • 3.5 cups Whole Milk
  • 1 tsp. Vanilla Extract



In a medium-sized saucepan, whisk together the dry ingredients until well combined.


Add one cup of the three and a half cups of milk and whisk together to make a thick paste. Then whisk in the rest of the milk until smooth.


Set the burner to medium and bring the mixture to a simmer. Whisk often until the mixture is very hot to the touch. Switch to a silicone spatula and keep stirring and cooking until the mixture is fairly thick, about three minutes more.


Remove from heat and stir in the vanilla. Let the mixture cool down for about 10 minutes. I poured the mixture into a large heat-safe measuring cup to make pouring into molds easier. Stir the cooling mixture often to prevent a skin from forming on the top.


Pour the slightly cooled mixture into the molds. Freeze for about 1 hour before inserting the sticks.


After 1 hour in the freezer, insert the sticks and freeze again for at least 5 hours until frozen solid.


When you're ready to serve, run the ice pop side of the mold under hot water for a few seconds to loosen the pops from the mold. Unmold and enjoy!