Cappuccino Ice Pops

Yield: Serves 10 (serving size: 1 ice pop)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 97
  • Fat: 2.8g
  • Saturated fat: 1.7g
  • Sodium: 13mg


  • 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. 1. Boil water and sugar in a saucepan over medium-high heat until sugar dissolves. Cool and stir in corn syrup.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cappuccino Ice Pops Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy