Active Time

　　30 minutes

　　You could spoon the first layer into the molds after the ice cream has churned. To finish, combine an additional 1 1/2 cups (350 ml) ice cream with the coffee essence and whiskey and fill the molds.

　　

Ingredients

Makes 6

　　2 cups (500 ml) Vanilla Ice Cream Base

　　1/2 cup (125 ml) coffee essence

　　1/2 cup (125 ml) whiskey

　　

Step 1

Remove the ice cream from the freezer and let soften for 10 minutes. Divide 1/2 cup (125 ml) among six popsicle molds, pushing it right into the tip as evenly as possible. Place the molds in the freezer while you prepare the coffee layer.

　　

Step 2

Let the remaining ice cream soften for another 10 minutes, then place in a bowl and stir in the coffee essence and whiskey.

　　

Step 3

Remove the popsicle molds from the freezer and layer the flavored ice cream on top of the frozen ice cream in the tips of the molds. Insert the popsicle sticks and freeze until solid, about 2 hours.

　　Reprinted with permission from Poptails: Over 40 Alcohol-Infused Popsicles, Ices, and Slushes by Laura Fyfe. Photographs by Lis Parsons. Copyright © Octopus Publishing Group Ltd 2013.