Caramel macchiato popsicles from All Roads Lead to the Kitchen by Heather Schmitt-González

  • evaporated milk
  • instant coffee powder
  • Show all ingredients...

  • EYB Comments

    Can substitute espresso powder for instant coffee powder. Freeze 4 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute espresso powder for instant coffee powder. Freeze 4 hours.

  • Christine on January 09, 2017

    I had all the ingredients on hand and made these quite a while ago. The mixture was delicious, but when they froze, they got an icy, unappealing texture. So, the rest of the pops were languishing in my freezer. Not wanting to ditch them or eat them really, I decided to defrost them in the fridge and churn the mixture in my ice cream maker. So while I didn't have luck with the recipe as-is, it made really good ice cream and I would make it that way again, on purpose. UPDATE 6/2017: I have made this again as ice cream twice (on purpose) and it is really excellent and one of the easiest ice creams I've ever made. I plan to experiment with other flavors this summer using this recipe as a template. I am thinking two versions: 1. plain condensed milk + vanilla paste 2. chocolate condensed milk + cocoa powder (leaving the recipe largely the same, just skipping the espresso). I'll report back afterwards how those go!

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