Looking to kick start a hot summer day? These chocolate & coffee frozen pudding pops are just the ticket! Take an average cup of joe and turn it into a stick of WHOA! Sugar-free instant pudding keeps the calories down while strong coffee and chocolate covered espresso beans keeps the caffeine level up, up, up! To celebrate mid-August I’m posting this Sprinkles inspired recipe (it’s not in the book), along with a  give-away at GoodReads. Quirk Books is giving away 25 free copies of my book, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts which will be released October 15th. Just click here to enter.


  • 1 three-ounce package instant chocolate pudding mix I use sugar-free
  • 1 cup milk or milk alternative half & half, non-fat milk or almond milk. etc.
  • 1 cup strong brewed coffee chilled
  • ¼ cup mini chocolate chips
  • ¼ cup chocolate covered espresso beans
  • ¼ cup nonpareils or other sprinkles
  • ½ cup chocolate flavored ice cream topping such as Magic Shell


  • Beat pudding mix, coffee and milk for two minutes in a large bowl.
  • Pour into ice pop molds*
  • If you have side loading molds like the ones pictured above, press chocolate chips and espresso beans into the soft pudding. Otherwise drop them into the molds from above.
  • Freeze until solid.
  • Un-mold by running the molds under hot water for a few seconds.
  • Dip the tips of the cones into a small bowl filled with the chocolate topping, then dip into another small bowl filled with the nonpareils.
  • Store on wrapped in plastic wrap in the freezer for up to a month
  • *Experiment with different pop molds. Plastic or paper cups, ice cube trays and found objects are a fun alternative to the traditional silicone and plastic molds.
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