Tiramisu Ice Pops

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This recipe turns tiramisu, your favorite Italian dessert, into a cold, creamy, grownups-only treat.

By Nicole Hopper

Published on August 29, 2022

tiramisu ice pops — Photo: Victor Protasio

Hands On Time:

15 mins

Total Time:

6 hrs 45 mins

Servings:

10

Tiramisu is a classic Italian dessert traditionally made from soaking ladyfinger cookies in espresso and alcohol and layering them with a rich whipped cream, egg yolk, and mascarpone mixture. Dusted with cocoa powder, it's an impressive way to cap off a dinner party. But, when it's hot out and you want something a little more modern and fun, try these six-ingredient Tiramisu Ice Pops. Simply mix together mascarpone cheese, sugar, and heavy cream. Add espresso and rum (or vanilla extract) to half and layer in ice pop molds. Once frozen, drizzle with melted chocolate and prepare to swoon.

Ingredients

1 tablespoon instant espresso granules
8 ounces mascarpone cheese
⅓ cup granulated sugar
1 cup heavy cream
1 tablespoon dark rum or 1 tsp. pure vanilla extract
2 ounces 70% cacao bittersweet chocolate

Directions

Whisk 1/3 cup boiling water and espresso granules in a large bowl until granules dissolve. Let cool completely, about 20 minutes.
Beat cheese and sugar with an electric mixer on low speed until smooth, about 30 seconds. Add cream, beating until sugar dissolves and soft peaks form, about 1 minute. Transfer 1 1/2 cups of cheese mixture to espresso mixture in bowl; fold in rum using a rubber spatula
Transfer espresso-cheese mixture to a large zip-top plastic bag. Transfer plain cheese mixture to a separate large zip-top plastic bag. Cut off tip from each bag using scissors.
Pipe espresso-cheese mixture into 10 (3-ounce) ice pop molds, filling each about 2/3 of the way up. Tap molds on counter a few times to remove any air bubbles. Pipe plain cheese mixture evenly on top of espresso-cheese mixture. Tap molds on counter to remove any air bubbles. Insert an ice pop stick into center of each mold. Freeze until pops are completely firm and sticks are set, at least 6 hours and up to 48 hours.
Melt chocolate on stove or in microwave; let cool. Remove ice pops from freezer and quickly run bottoms of molds under warm water. Gently remove ice pops from molds and place on a baking sheet lined with parchment paper. Using a fork, drizzle with melted chocolate. Freeze until chocolate is hardened, about 10 minutes.