Tiramisu Ice Pops

Lourdes Valdes

"Creamy, cool, and not too sweet. Adapted it from another recipe through trial and error."
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5 h 10 m servings 195 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
  2. Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
  3. Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
  4. Run molds under warm water to release and pull out ice pops.


  • Cook's Note:
  • I use the Norpro(R) Ice Pop Maker as they come out really nice.


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