Having made a few batches of coffee ice cubes infused with spices I woke up this morning with creamsicles on my mind. I realized that my spiced mocha lassi could be an iced pop. But I also had cream and orange zest on hand. This is a recipe where your imagination can run wild with flavors. These are ice pops for grown ups. You could spike these if you wanted, but they would not freeze quite as solidly. I am using the Volcano ice pop maker by Prepara so you can easily fill these with ice cream or frozen yogurt and add a spice garnish or splash of spirit. The photos show the stages. Since these match one of my cats, I could not resist this photo op. —Sagegreen
ground coffee beans
fresh orange zest, divided
fresh zested ginger, divided
ground fennel seeds, divided
fresh figs, diced, divided
heavy cream or thick, plain Greek yogurt
fig or orange jam
real maple syrup or honey, to taste
optional splash of spirit like Cointreau or Domaine de Canton
coffee, vanilla or ginger ice cream or frozen yogurt, optional
Bring the water to a near boil. Place the beans, half the orange zest, ginger, and fennel, with one tbl. of sliced fig in a filter cone. Slowly pour 1/4 of the water into the cone to let it seep through. Wait one minute. Then pour the remaining coffee through. Add the remaining zest, ginger, fennel and figs to the hot coffee. Let rest for 10 minutes.
In a blender add the cream or yogurt, jam and maple syrup. Pour in the cooled coffee with its additions. Add an optional tiny splash of Cointreau or other spirit. Whirl until smooth. Then pour into ice pop containers. Chill overnight. Release from the mold. Feel free to fill the center with your choice ice cream or frozen yogurt if you have the same ice pop molds with the hole in the center as I do....just like a creamsicle, only way better.