Just about the time my daughter turned 2 months old, we discovered she has a milk, soy protein intolerance (MSPI). I was nursing and wanted to continue so I’ve been following a milk-free diet for a little over a month. I love my milk and ice cream, but knew I wanted to make this work if I could. Lately it has left me feeling a bit deprived so I’ve been trying to fill this milk-free void in my life. No cheese, no ice cream, no big glass of skim milk with my dinner. (I know, you can hear the violins playing in the background.) Needless to say, I’ve been looking for new ways to fulfill my sweet tooth since so many great desserts have milk as an ingredient. I found a simple recipe in one of my Better Homes and Gardens cookbooks and knew it would be easy to modify and still be a sweet treat for me to enjoy.
coffee + a little cream + chocolate syrup = mocha pops
It really is that simple. These can easily be modified to your tastes. I used rice milk instead of half and half. You could simplify this even further by using a chocolate almond milk instead, for example. Wouldn’t a coffee and caramel popsicle be delicious?
|3 cups of brewed coffee, chilled|
|3/4 cup half and half (use fat-free for a lighter option)|
|1/2 cup chocolate syrup (use reduced-calorie or sugar-free for a lighter option)|
|15 3-ounce plastic cups (or popsicle molds if you have them)|
|15 popsicle sticks (wooden craft sticks) or plastic spoons (optional)|
1. Combine coffee and half and half. Add chocolate syrup. Whisk until well mixed.
2. Pour coffee mixture into plastic cups and cover each with foil.
3. Use a knife to make a slit on each foil cover, then insert the popsicle sticks or plastic spoons. Freeze for about four hours.
4. Run a little warm water around outside of cup to release the popsicle, then enjoy!
I’ve found the cup makes a great resting place for a partially eaten popsicle. I just never know when my 3-month old daughter will need me!
Want more frozen dessert inspiration? Check out 30 other recipes from other dietitians below…
|Stephanie Howard – Give them Something Better||Frozen Peanut Butter Pie|
|Emma Stirling – The Scoop on Nutrition||Greek Yogurt Pavlova Popsicles|
|Cherie Schetselaar – Grain Crazy||Blackberry Lemon Almond Torte|
|Emma Cutfield-The Hearty Heart||Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert|
|Carlene Helble- Carlene’s Figments||Peanut Butter Banana ‘Ice Cream’ Sandwich|
|Janel Funk – Eat Well with Janel||Peanut Butter and Jelly Ice Cream|
|Kat Lynch – Eating The Week||Coconut Chia-Seed Fruit Pops|
|Dr Barb, Nutrition Budgeteer||Simply Fruit Mango-Pineapple Sorbet|
|Rebecca Scritchfield – MeFirst||5-minute Frozen Peach Pie|
|gretchen – kumquat||chocolate “ice cream” bars|
|Emily Greenfield – The Nutriscientist||Honey and strawberry semifreddo|
|Liz Marr – Liz On Food||Peach Lavender Ice Cream|
|Elizabeth Jarrard- Don’t (White) Sugar-Coat It||Adult Popsicles: Frozen Boozy Treats|
|Regan – The Professional Palate||Frozen Samoas Pie|
|Liz Weiss & Janice Newell Bissex – Meal Makeover Moms’ Kitchen||Healthy Blueberry and Mango Snow Cones|
|Jessica Fishman Levinson – Nutritioulicious||Watermelon Sorbet|
|Alexandra Caspero- Delicious Knowledge||Mango & Coconut Popsicles|
|Karman Meyer- Nutrition Adventures||Coconut Ice Cream with Strawberry Puree|
|Yuri – Chef Pandita||Acerola Chia Lime Popsicles|
|Kristen Bourque- Swanky Dietitian||Peanut Butter Coffee Popsicles|
|EA Stewart-The Spicy RD||Luscious Lemonade Pie|
|Danielle Omar – Food Confidence RD||Banana Soft Serve|
|Katie Caputo- East Meats West||Auntie Rosie’s Ice Cream Pie|
|Alysa Bajenaru – Inspired RD||Coffee Granita|
|Kara Lydon – Peace, Love, and Food||Peanut Butter Banana “Ice Cream” With Dark Chocolate|
|Serena Ball- Teaspoon of Spice||Splendid Key Lime Frozen Yogurt|
|Nicole Ferring Holovach – Whole Health RD||Peaches and Rum Ice Cream Pie|
|Lisa @ Healthful Sense||Peanut Butter Vanilla Soft Serve|
|Jackie Mills – Delicious Diabetes Cooking||Summer Fruit Popsicles|
|Kristina LaRue- Love and Zest||Frozen Berry Yogurt|