Coffee Ice Cream Popsicles

Mix the espresso coffee with sugar and cornstarch until smooth.

Cook it like pastry cream on gentle heat, stirring constantly with a whisk, then let it cool and transfer to the refrigerator covered with plastic wrap in contact until completely cooled.

Once cooled, whip the fresh cream well and once whipped, incorporate it into the coffee cream, which you have first lightly beaten to make it creamy again.

Place the mixture in ice cream molds and freeze for at least 3-4 hours.