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Old 03-29-2014, 07:21 AM   #1
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Vietnamese Coffee Ice Pops

Disclaimer: I have not tried these (YET). They are a tweak on a recipe that looked so easy to de-carb that I can't see how they could fail. I'm waiting on my Tagatose (and still trying to find Nestle Media/Table Crema) to make my sweetened condensed milk, but guessing any other variation of LC sweetened condensed milk would work, too.

1 1/2 cups strong brewed coffee (they suggested a French roast, preferably Trung Nguyen) - but I'm sure whatever you personal favorite is would substitute just fine

14 ounces sweetened condensed milk (substitute your favorite lc version)

1 cup heavy cream

Mix the hot coffee and condensed milk together with a whisk until combined. Whisk in the heavy cream. Refrigerate until chilled (approx. 2 hours). Whisk again, pour into molds, and freeze until solid (6 hours or so).

Variations: substitute a flavored coffee, use coconut milk in place of the heavy cream, stir in some sf chocolate chips, cocoa powder, cardamom (a very traditional Turkish coffee addition), or maybe even some lc caramel.

Basically any coffee combination you can think of can be made into these ice-pops! Sort of like Sta@rbucks on a stick!
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Last edited by Chickamomminy; 03-29-2014 at 07:23 AM..
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Old 03-29-2014, 07:32 AM   #2
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Never Post Before the Morning Coffee

LOL, not awake yet, the second post did not belong here!

Last edited by Chickamomminy; 03-29-2014 at 07:39 AM..
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Old 03-30-2014, 02:54 PM   #3
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Can't wait to hear how they turn out for you! Tagatose is awesome.
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Old 04-13-2014, 02:45 PM   #4
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Finally made these with the Tagatose condensed milk. I added a little extra liquid splenda (I like my desserts sweet). They are AWESOME! No need for the 2 hour refrigeration and remix, we froze ours right away. My only suggestion is to leave the butter out of this recipe (it's in the condensed milk recipe). The butter seemed to separate a little and made for a strange tongue-feel where it settled.

Otherwise? These got rave reviews, even from the non LC'ers. I used decaf coffee and my eight year old is convinced I could sell them and make a fortune lol.
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Old 04-13-2014, 03:45 PM   #5
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CHICK

I get the media crema at my Wallmart.
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Old 07-14-2014, 08:24 PM   #6
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ah damn I only cooked one can of crema for my condensed milk, read the recipe wrong. How much liquid does this yield?

Also interested in some more non-coffee paleta recipes using the tagatose condensed milk. I plan on buying more tagatose, only about 1.5 cups left.
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Old 07-14-2014, 09:44 PM   #7
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Chick thx for the brillant idea! coffee ice pops I am there
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Old 07-16-2014, 08:25 AM   #8
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YES! I made some cafe bustelo and a batch of carolyn's sweetened condensed milk, and have some super high quality, non-ultra pasteurized local HWC. I'm psyched to combine them all for these pops. Will take pics! (:
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Old 07-17-2014, 06:07 PM   #9
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wow, this made 4 cups of liquid, and my 6 pop mold only held about 2. *laugh* next time I make this, I'm going to churn it in my ICE-20, it's the perfect amount, I bet it would make damn good ice cream. Glad I made carolyn's sweetened condensed milk recipe, as I would have needed 4 cans of media crema to get enough from that.

I was too impatient, and didn't want to leave the giant 1liter measuring cup sit in my fridge overnight, so I just let the mixture get lukewarm (80f? 85f?) and poured it into my pop molds and threw them in the freezer.

Will try one tomorrow and report back!!
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Old 07-18-2014, 09:21 PM   #10
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ungh. these came out GOOD! the espresso packs a punch unlike the overly-sweet/milky usual coffee ice cream. The sweetened condensed milk's flavors still peek through and make it really delightful.

thanks so much!! what a great freezer treat.
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Old 07-19-2014, 05:13 PM   #11
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Thanks for the feedback. I haven't tried ice cream with sweetened condensed milk yet, but I guess I'd better.
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Old 07-21-2014, 09:36 AM   #12
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Quote:
Originally Posted by Soobee View Post
Thanks for the feedback. I haven't tried ice cream with sweetened condensed milk yet, but I guess I'd better.
it makes sense, carolyn's dulche de leche recipe is a offshoot of that, and ginny has her cheese cake ice cream using straight media crema, which is similar. Probably makes it rich without the additional step of an egg custard.

Most of the authentic "paleta" recipes I found online included sweetened condensed milk, as did one for rocky road ice cream.
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