Cappuccino Ice Pops

Photo: Randy Mayor; Styling: Lindsey Lower


Serves 10 (serving size: 1 ice pop)

Recipe from

Cooking Light

Nutritional Information

Calories 97
Fat 2.8 g
Satfat 1.7 g
Sodium 13 mg


1 cup water
2/3 cup sugar
2 tablespoons light-colored corn syrup
2 tablespoons instant espresso granules
1 cup half-and-half
10 (1/3-cup) ice pop molds
10 craft sticks


1. Boil water and sugar in a saucepan over medium-high heat until sugar dissolves. Cool and stir in corn syrup.

2. Reserve 1/4 cup sugar syrup; set aside. Dissolve instant espresso granules in 1 1/4 cups sugar syrup while still warm; cool to room temperature. Combine half-and-half with reserved 1/4 cup syrup. Divide half-and-half mixture evenly among ice pop molds. Divide espresso mixture among molds. Cover and insert craft sticks; freeze 6 hours or until thoroughly frozen.