Breakfast Popsicles + A Goodreads “Sprinkles!” Cookbook Giveaway

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 GoodReadsQuirk Books is giving away 25 free copies of my book, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts which will be released October 15 th. Just click here to enter.

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Chocolate Coffee Pudding Pops
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Category: breakfast, Chocolate, Dessert, Snacks, Sprinkles!, sweet, vegetarian


Chocolate Coffee Pudding Pops


  • 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
  • 1/4 cup mini chocolate chips
  • 1/4 cup chocolate covered espresso beans
  • 1/4 cup nonpareils or other sprinkles
  • 1/2 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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