Chocolate Dipped Caramel Macchiato Pops

by Christina Meyer-Jax, Tastemaker in Residence

Looking for a non-dairy, guilt-free pick me up treat? This is going to my new mid-afternoon go to on hot summer days.

Source: Halo Top
Serves: 4


1 pint of Dairy-Free Caramel Macchiato HaloTop
1/2 cup non-dairy milk
1 Tbsp coarse coffee grounds
Chocolate Shell
1/4 cup non-dairy dark chocolate chips
1 tsp coconut oil


  1. In a blender, combine Caramel Macchiato HaloTop ice cream, non-dairy milk, and coarse coffee grounds. Blend until smooth.
  2. Pour the mixture into ice pop molds and insert wooden sticks.
  3. Freeze the pops for 8 hours or overnight.

Chocolate Shell

  1. Once the ice pops are fully frozen, melt chocolate and coconut oil in the microwave on high for 20 seconds. Stir the mixture until smooth.
  2. Remove the ice pops from the mold by running the mold under room temperature water for a few seconds. Dip the ice pops into the chocolate mixture, which will harden after a few seconds. Sprinkle with additional coffee grounds if desired.
  3. Enjoy immediately or lay them on a parchment-lined baking sheet and freeze again until ready to enjoy.

Cook's Note - Depending on the size of your molds, you may end up with more than 4
ice pops.