If you thought that inverting your AeroPress was the craziest thing to happen to your morning coffee routine you obviously haven’t tried iced coffee popsicles. With coffee ice pops your craving for caffeine is transformed into a frozen treat that gives you an instant satisfaction that satisfies both your inner child and (exhausted) outer adult. These coffee popsicles are guaranteed to perk you up just enough so you can get through those Monday morning blues (on second thought, you might have to have two).
Just like a typical cup of coffee, coffee popsicles can be made to your liking, and you can add almost anything to tailor these frozen treats to your own personal taste. If you’re a fan of straight-up black coffee, you don’t have to do anything more than simply prepare a strong batch of cold brew, fill up your popsicle molds and wait for them to completely freeze and enjoy.
If you enjoy more of a creamy, sugary coffee, you can throw in a variety of different flavorings and ingredients to your frozen coffee popsicle recipe to mimic your favorite brew. Vietnamese or Turkish coffee, mocha, and even Irish coffee popsicles can be made; Honestly, almost anything can be turned into a frozen coffee ice cream treat.
Just a heads up: these coffee popsicle recipes do take some time to prepare and to freeze. So expect 24 hours clock watching (and drooling) before you can get your hands on one of these frozen caffeine delights. Take it from me, it’s worth it!
1. Irish Coffee Popsicles
1 cup heavy cream, milk or half-and-half.
1/4 cup sugar.
1 vanilla bean.
2 cups cold brewed coffee.
1 cup sugar.
1 vanilla bean.
Bailey’s Cream Layer:
1 cup heavy cream, milk or half-and-half.
2-3 tablespoons Bailey’s Irish Cream.
These Irish Coffee Popsicles are a frozen layered coffee treat that are creamy, coffee, and boozy awesomeness! Perfect for churning out on St. Patrick’s Day or a summertime BBQ.
- Before you start, make sure to wash your popsicle molds thoroughly.
- In a large bowl, Stir together the sugar and cream until fully dissolved. Add a fresh vanilla bean stir once more and place your bowl into the fridge for 2 to 4 hours so that the vanilla can fully infuse into the cream mixture.
- After 2 to 4 hours remove the vanilla bean and pour your cream mixture into your molds, only fill about a quarter of the way. Freeze 2 to 4 hours, or until set. This is your first layer.
- In a new large bowl combine your cold brewed coffee and sugar until fully dissolved. Remove your mold from the freezer and pour your second coffee layer over the first cream layer. At this stage you can add your popsicle sticks, gently push down and they should stick firmly into the already frozen cream layer. Freeze another 2 to 4 hours.
- The last stage of this coffee popsicles recipe. Take your remaining cold brew coffee and combine with cream (or milk or half-and-half) and Bailey’s. Place into the refrigerator until your popsicle has frozen.
- Once your two layers that you put inside of the freezer are frozen remove and pour your final third layer, the Bailey’s which you had set aside in the refrigerator. Freeze 2-4 hours, until fully set.
2. Vietnamese Coffee Popsicle
2 cups very strong coffee (hot).
1 – 14 ounce can sweetened condensed milk, divided in two.
3/4 cup heavy cream.
1/2 teaspoon vanilla extract.
Nothing beats a sweet, rich and creamy Vietnamese coffee, apart from maybe a frozen Vietnamese Coffee Popsicle! Perfect for a lazy Sunday afternoon or to pull out from the freezer when you have your next family get-together.
- In a large bowl, place the ⅔ cup of sweetened condensed milk. Pour into the bowl your strongly brewed hot coffee and stir until thoroughly blended with the condensed milk. Then allow the mixture to cool for a few minutes. This is your basic Vietnamese coffee mixture.
- Once cooled pour your Vietnamese coffee mixture into your popsicle molds, 2/3 – 3/4 full. Place the molds into the freezer for about 1-2 hours until slushy NOT frozen.
- Next mix your heavy cream with 3 tablespoons of sweetened condensed milk and vanilla extract. Remove your ice pop molds from the freezer.
- Pour the cream mixture over the top of each mold and then add a popsicle stick into the middle. Return to the freezer and freeze until hard (best left overnight).
3. Cold Brew Iced Mocha Pops
2 cups cold brewed coffee.
8 tablespoons dark chocolate chips.
1/4 cup sweetened condensed milk (or more to taste).
These delicious cold brew mocha ice pops are sure to please. Refreshing and creamy with the cheeky hidden dark chocolate chip extras!
- Have your cold brewed coffee ready to hand. This takes a while so you’ll need to prepare at least 12 hours in advance.
- Inside of each of your ice cream popsicle molds add a tablespoon of dark chocolate chips.
- Mix the condensed milk with cold brew coffee making sure that it is thoroughly combined. Pour your coffee mixture into each of your molds and fill to the top.
- Wrap tin foil over your molds and then insert popsicle sticks in the center of each. (the tin foil helps to keep your sticks where they need to be).
- Freeze until completely solid, preferably overnight.
4. Jack’s Iced Coffee Whiskey Popsicles
1/2 cup good quality strong coffee.
1 pint (2 cups) whole milk.
1/2 (1 cup) pint heavy cream.
1/4 cup sugar.
1/4 cup boiling water.
1/4-1/3 cup Jack Daniel’s or similar (Jim Beam works great too!).
1/2 cup dark chocolate chips.
What’s better than Jack Daniels? How about Jack and Ice Cream..Yum! A boozy offering that hits the spot when you crave a cold, creamy treat with a kicker of JD! Trust me your buddies are going to love these.
- Prepare your French Press (don’t have one? get yourself a good French Press) with coarsely ground coffee beans. Add your milk and cream then mix until completely combined with the ground coffee.
- Place your lid onto the French Press but don’t press down the plunger. Put into your refrigerator overnight or for a minimum of 12 hours.
- After 12 hours have passed, combine the sugar and boiling water to make a basic syrup (make sure all of the sugar has fully dissolved).
- Take your French Press and push down the plunger and pour out the milky coffee into a jug or anything with a pouring spout. Add the simple syrup mixture you’ve just made and the Jack Daniel’s and mix until thoroughly combined.
- Place the dark chocolate chips into each of your popsicle molds (about a tablespoon in each). Pour in your Jack Daniel’s mixture into the molds, cover with tin foil and place a popsicle stick into each and place into the freezer until full set (for best result leave overnight).
5. Nutella Iced Coffee Frozen Popsicles
4 tablespoons Nutella.
6 tablespoons heavy cream.
1¼ cup Iwaki cold drip coffee (or any cold brewed coffee).
1 tablespoon granulated sugar.
Who doesn’t like Nutella? .. I see no one raising their hands! These Nutella Iced Coffee Popsicles are super easy to make and are perfect for sugar craving kids, or Nutella addicted adults. … did I say they are super easy to make, only 3 steps!
- Prepare your Iwaki cold drip brewer in advance and allow to slowly drip for 12 hours. Not sure what the Iwaki is, take a look here.
- In a bowl, add your coffee, whisk in your heavy cream, the Nutella, and granulated sugar until thoroughly combined with the cold coffee.
- Once the coffee mixture is fully mixed with the other ingredients, pour into your popsicle molds and place into the freezer for at least 6 hours or until fully hardened.
6. Coconut Milk Iced Coffee Pops
1 cup boiling water.
1 1/2 tablespoon instant espresso powder.
2 tablespoons honey.
1 1/2 cups unsweetened coconut milke.
This tropical infusion of coconut and coffee is guaranteed to hit to spot with any coffee lover. In addition to tasting scrumptious, coconut milk is renowned for being loaded with minerals and vitamins and makes a great dairy-free alternative to regular milk. Trust me you gotta try these!
- Combine your instant espresso powder with the boiling water and allow to cool.
- In a bowl add your coconut milk and stir in your honey until fully combined.
- Next, add your coffee into the bowl and mix with the honey and coconut mixture until fully combined. Taste the mixture and add additional honey, to sweeten more if desired.
- Pour mixture into your popsicle molds and place into the freezer for at least 6 hours or until fully frozen.
7. Frozen Frappuccino Popsicles
2 cups strong brewed cold coffee.
1 can coconut milk, divided.
1 tablespoon dark cocoa powder.
2 teaspoon vanilla extract, divided.
4 tablespoon pure maple syrup, divided
Your favorite high street drink has just become even more refreshing. Ladies, if this doesn’t tickle ya taste buds nothing will. This frozen coffee pop is perfect enjoying while lounging by the pool with the girlies.
- Combine the coffee, cocoa powder, all but 1/3 cup of the coconut milk, 2 tablespoons maple syrup, and 1 1/2 teaspoon vanilla extract in a bowl mix thoroughly until smooth (I recommend using a blender).
- Once smooth pour your coffee mixture into your popsicle molds about 2/3 of the way up (leaving space for the cream later).
- Place the molds in the freezer for 1-2 hours.
- While your molds are in the freezer, you can make your cream part of the popsicle. In a small bowl, combine the remaining 1/3 cup coconut milk with remaining 1 tablespoon of maple syrup.
- Once your coffee popsicles have hardened slightly, add sticks and then top up with your cream mixture. Put the molds back into the freezer and freeze for a further 6 hours or until fully set.
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