- 1/2 (8 ounce) container mascarpone cheese, at room temperature
- 1 cup half-and-half
- 1/4 cup espresso
- 1/4 cup coffee-flavored liqueur (such as Kahlua®)
- 2 1/2 tablespoons white sugar
- 1 tablespoon cocoa powder
- 3/4 teaspoon vanilla bean paste
- Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
- Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
- Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
- Run molds under warm water to release and pull out ice pops.
04/14/2018
recipepes.com
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