Have you ever had affogato?
A simple yet delicious Italian dessert, affogato (Italian for “drowned”) is nothing more than a shot of espresso poured over a scoop of vanilla ice cream. Yet is is SO MUCH more. And I’ve dreamed of doing a popsicle take on this recipe pretty much since I started this series.
So when the folks at Chameleon Cold Brew reached out and invited me to try their products, I knew it was time!
Chameleon Cold Brew was started by two neighbors/self-professed coffee geeks who were hell-bent on creating the best tasting coffee EVER (read their story here). And so a company was born, turning out a line of ready-to-drinks, concentrates, whole beans and these cold-brew coffee kits:
Each kit comes with 8 cold-brew pods and a mason jar. Simply place a pod in the jar and add water. Steep in the fridge overnight and you’ve got a delicious, super-smooth coffee that is ready to customize!
For these pops I wanted a stronger concentrate, so I used 2 pods and a bit more water.
I ramped up the coffee-ness with coffee ice cream in place of the traditional vanilla, and tossed in some cacao nibs for crunch and flavor.
Take a look at CCB’s recipe page for more ideas!
3 cups “melty” coffee ice cream (should still be cold, but easy to stir)
1 cup (about) strong, cold coffee
1/ 4 cup (about) cacao nibs, optional
Divide ice cream between your popsicle molds, till about 3/4 filled. Add the cacao nibs, if using, and use a skewer or thin knife to distribute. Freeze for an hour and add the coffee. Add sticks and freeze overnight. To release the pops, hold molds briefly under hot water.
This delicious recipe brought to you by Sheri Silver
Note: I was not compensated for this post. Chameleon Cold Brew kindly sent me their cold-brew kit and a selection of whole bean coffees to try; all comments and opinions are – as always – completely my own.