These icy poles transform the hot coffee treat into a cold one.
Ingredients
- 400ml espresso (see note)
- 3 whole cardamom pods
- 2 whole cloves
- 1 cinnamon quill
- 140ml milk
- 150ml sweetened condensed milk
Equipment
- YOu will need 6 x 200ml icy pole moulds.
Method
- Step 1Place coffee and spices in a saucepan and bring to a simmer over medium heat. Remove from heat and stand for 15 minutes to infuse. Refrigerate for 10 minutes or until cooled.
- Step 2Meanwhile, combine 80ml (1/3 cup) milk and 1 tablespoon sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. Remove from heat and cool slightly. Divide milk mixture among moulds, then freeze for 30 minutes or until frozen.
- Step 3Strain coffee into a bowl, discarding spices, then whisk in remaining 60ml (1/4 cup) and 130ml condensed milk. Pour coffee mixture into moulds, top with mould lids or insert icy pole paddles and freeze for 2 hours or until frozen.
- Step 4Place moulds under cool running water to release icy poles. Serve immediately.
- Diabetes friendly
- High carb
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
532 kj
Energy
4g
Fat Total
3g
Saturated Fat
4g
Protein
13mg
Cholesterol
47.63mg
Sodium
20g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
Allow an extra 2 1/2 hours to freeze icy poles.
We made espresso using a French press (coffee plunger). We don’t recommend using instant espresso powder.
- Author: Jessica Brook
- Image credit: Mark Roper
- Publication: MasterChef
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