Whisk together the almond-drink, sugar, vanilla extract and coffee in a bowl using Braun’s MQ 9 whisk accessory.

Pour the mixture into the popsicle moulds and cover with aluminium foil. Freeze for approximately 3 hours or till the upper parts are only just frozen.

Now remove the foil, sprinkle the chocolate chips on it and insert the sticks.

Now let the ice-cream freeze completely overnight. The brewed coffee can also be brewed on the previous day and kept in the fridge overnight.

For the vanilla iced coffee: Melt the chocolate and let it cool a bit.

Take the popsicles out of the moulds and sprinkle them with the melted chocolate.

To serve, fill 4 glasses with cold coffee from Braun’s ID Breakfast Collection Coffee maker and place the popsicles in them upside down.