Mocha Frappé Freeze

Gluten Free
Mocha Frappé Freeze
45 min.
8
103kcal

Suggestions


Indulge in the delightful taste of summer with our Mocha Frappé Freeze, a refreshing and gluten-free treat that will satisfy your cravings while keeping you cool. Perfect for warm days or any occasion where a delicious beverage is needed, this frozen drink combines the rich flavors of chocolate and espresso for an irresistible coffeehouse experience right in your own home.

Imagine the bliss of sweet chocolate syrup swirling together with the bold taste of instant espresso, creating a luscious and smooth mixture that transforms into a frosty pop. With just a few simple ingredients, you can whip up this creamy delight that serves 8, making it ideal for gatherings, backyard barbecues, or simply enjoying as a midday pick-me-up.

The beauty of the Mocha Frappé Freeze lies not only in its decadent flavor but also in its easy preparation. In under an hour, you can blend, freeze, and decorate your pops to create visually stunning treats that are as pleasing to the eye as they are to the palate. Top your pops with cookie crumbs for an added crunch that enhances the rich mocha flavor and invites you to savor every bite.

Whether you are a coffee aficionado or just looking for a fun and trendy way to enjoy a frozen treat, our Mocha Frappé Freeze is the perfect choice. So gather your ingredients, unleash your inner chef, and get ready to enjoy a blissful escape into chocolatey coffee goodness!

Ingredients

  • 0.3 cup chocolate syrup (such as Hershey's)
  • 1.5 cups half-and-half fat-free divided
  • tablespoon espresso powder instant
  • 0.5 cup sugar 
  • cup water 

Equipment

  • sauce pan
  • pastry brush

Directions

  1. Combine espresso powder and water in a saucepan, and place over medium-high heat. Stir in sugar and chocolate syrup; cook, stirring constantly, until tiny bubbles form around edge (do not boil) and mixture is smooth.
  2. Remove from heat, and let stand 510 minutes. Stir in 1 1/4 cups half-and-half.
  3. Pour mixture into 8 molds (to about 80 percent fullness), and insert pop sticks; freeze about 3 hours or until firm.
  4. Remove molds from freezer; distribute reserved 1/4 cup half-and-half among pops. Freeze 30 minutes or until firm.
  5. Before serving, remove molds from freezer and invert onto a large plate. If desired, decorate by using a pastry brush or small spoon to brush corn syrup or agave nectar on bottoms of pops; cover with cookie crumbs. Turn pops on side, brush centers with corn syrup or agave, and sprinkle on cookie crumbs.
  6. Serve immediately.

Nutrition Facts

Calories103kcal
Protein5.44%
Fat6.61%
Carbs87.95%

Properties

Glycemic Index
8.76
Glycemic Load
8.73
Inflammation Score
-1
Nutrition Score
2.2482608783504%

Nutrients percent of daily need

Calories:102.6kcal
5.13%
Fat:0.77g
1.18%
Saturated Fat:0.42g
2.64%
Carbohydrates:23.01g
7.67%
Net Carbohydrates:22.76g
8.28%
Sugar:19.34g
21.49%
Cholesterol:2.21mg
0.74%
Sodium:52.83mg
2.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:20.19mg
6.73%
Protein:1.42g
2.85%
Phosphorus:80.81mg
8.08%
Vitamin B2:0.11mg
6.61%
Calcium:45.69mg
4.57%
Magnesium:15.51mg
3.88%
Vitamin B12:0.23µg
3.84%
Potassium:134.53mg
3.84%
Copper:0.06mg
3.08%
Zinc:0.43mg
2.89%
Manganese:0.05mg
2.39%
Selenium:1.57µg
2.24%
Vitamin B5:0.2mg
2.05%
Vitamin B1:0.03mg
1.71%
Vitamin B6:0.03mg
1.41%
Vitamin B3:0.26mg
1.31%
Iron:0.23mg
1.29%
Source:My Recipes