Drugstore Divas was sent the mold for this Homemade Easter Coffee Creamer Molds post.
I never had a bark/chocolate mold before, so I was super excited to review the Sweet Creations by Good Cook Spring Bark Mold. But there was a problem. I received it during Lent, when I had already given up chocolate.
So I had to think. What else could I put in the mold that would take the impression of the mold itself?
I thought about sugar cookies, but we had too much dessert in this house. I thought about Jell-O, but I don’t actually eat it. The consistency kills me.
But coffee. I love coffee. And years ago, my friend Mallory had given me the idea of making ice cubes from coffee creamer. I never tried it … and then figured this was the greatest opportunity.
I rinsed the mold (because I feel like it needs a good rinse every time you use it. If there’s a little bit of dust from sitting in the cabinet, it’ll really show, especially if you’re using white creamer). I poured the creamer into one square (the mold has 12) to make sure it would work. It did.
I filled each of the cavities up to the small wall. This is usually so when you pop your bark out of the mold, you will have cutlines. Generally, you should fill the mold above the walls. But I knew if I filled it too high, the rectangles would be too thick and there would be way too much creamer in my coffee.
Lay the tray on a cookie sheet, and put it flat in the freezer.
I waited about three hours and popped them out of the mold. The creamer was icy, not frozen. They held their shape and you could definitely see the imprint — a lot more than I actually had expected.
I put one in my coffee and it melted immediately. I tried to take a photo of it, but it didn’t work. It melted too quickly. These were so super cute. Definitely make them to have on hand for coffee on Easter morning.
Would you make these Homemade Easter Coffee Creamer Molds?