Iced Coffee Popsicles
These iced coffee popsicles are just what to make when it's too hot to drink your usual cup! Strong coffee and sweetened condensed milk freeze up into a smooth, creamy, sweet treat for the perfect pick-me-up on a hot day.
I love making these cold brew popsicles in the summertime along with my favorite cold brew coffee recipe. They're great to keep in the freezer and pull out on a hot summer day when just the thought of hot coffee is simply too much.
This recipe is inspired by Vietnamese-style coffee, which is traditionally made using a dark roast, often with chicory. It's brewed strong and slow, typically using a metal drip filter called a phin. It's then combined with sweetened condensed milk for a rich, strong and sweet cup that can be served hot or poured over ice.
It's SO delicious, and it works really well in this iced coffee popsicle recipe. Using sweeten condensed milk rather than regular milk, cream or coffee creamer adds all the sweetness and richness in one step. Plus, it creates a smoother texture for extra creamy coffee popsicles, not icy.
Just be sure to give them at least 4-6 hours to freeze solid. Once frozen, wrap each pop tightly with plastic wrap, then transfer them to a zip-top freezer bag. If stored well, they'll stay fresh for a couple of months or more, making them one of the best frozen treats to keep on hand!
Want more great coffee recipes? Try these rich chocolate espresso shortbread cookies, a refreshing Italian affogato or these rich and fudgy tiramisu brownies.
Why This Recipe Works
- Made with just a few simple ingredients and steps.
- They taste strong and bold, not like watered down iced coffee.
- The sweetened condensed milk makes them soft and creamy.
- They keep well in the freezer for up to 6 months!
Ingredient Notes
Coffee - Use the best coffee you can find, ideally made from whole beans and freshly ground if you're a coffee connoisseur. Vietnamese coffee often includes chicory, similar to New Orleans-style blends, but most medium and dark roasts will work. Just make sure it's a good quality coffee with a flavor that you like!
Sweetened Condensed Milk - This provides both sweetness and richness in one ingredient. It also creates the signature smooth texture of creamy iced coffee popsicles.
Water - Use filtered water for brewing your cold coffee, or follow your usual cold brew method.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- French press or large jar
- Fine mesh strainer
- Coffee filter, cheesecloth, or paper towels
- Mixing bowl
- Whisk
- Popsicle mold
- Wooden popsicle sticks
- Plastic wrap
- Zip-top freezer bag
Step by Step Instructions
- Stir the ground coffee and water together in a large jar. Cover and refrigerate for at least 12 hours or up to 72 hours to build bold coffee flavor.
- Place a fine mesh strainer over a bowl and line it with a coffee filter, cheesecloth, or several layers of paper towels. Slowly pour the coffee mixture through and let it drain fully-this may take up to 30 minutes.
Pro Tip: If you want to speed up the process, gently stir the grounds in the filter to help release the liquid faster.
- Discard the coffee grounds (or compost them!), then whisk the strained cold brew with the sweetened condensed milk until fully combined.
- Pour into a 10-cavity popsicle mold, cover, and insert wooden sticks. Freeze until solid, at least 6 hours or preferably overnight.
Pro Tip: For best release, run the silicone mold under hot water for about 30 seconds before removing the pops.
- Serve immediately, or wrap each iced coffee popsicle in plastic wrap and store in a zip-top bag in the freezer.
Tips for Success
- Use a strong brew to ensure the fresh coffee flavor doesn't get lost when frozen.
- Don't overfill the molds. Leave a bit of room at the bottom of the molds so they don't overflow when freezing.
- For the best method, chill your mixture before pouring into filled popsicle molds to help them freeze more evenly.
Variations
- Add a splash of homemade vanilla extract for extra flavor.
- Mix in maple syrup, coconut sugar, or flavored coffee syrup for extra sweetness.
- For a dessert feel, dip pops in melted chocolate and refreeze until firm.
- Use decaf coffee if you want the flavor without the caffeine boost.
Serving Suggestions
These coffee lovers popsicles are the perfect treat for your summer morning routine. It's great with a bowl of strained Greek yogurt topped with crunchy honey butter granola.
For something savory, try my herby smashed eggs on toast on toast, these spicy huevos con chorizo, or saucy eggs in purgatory.
Storage Tips
After freezing solid, cover each creamy popsicle in plastic wrap, then place in a zip-top bag.
This keeps them from absorbing freezer odors and prevents freezer burn.
They'll last for up to 3-6 months if stored properly, but they're usually gone long before that!
FAQs
Yes! Use small paper cups and insert wooden popsicle sticks once the mixture is semi-frozen, then peel the cups away to serve.
Absolutely. It's an easy way to skip the brewing process. Just be sure it's unsweetened and has a strong cold coffee base, not a diluted version.
You can swap in regular milk, or almond milk, oat milk, or canned coconut milk for a dairy-free version with your sweetener of choice like maple syrup, coconut sugar, or even flavored syrups, just beware the texture will be more icy but it will still produce delicious coffee popsicles.
No heating necessary in these cold brew coffee popsicles! These are homemade popsicles made with a cold coffee base. Just mix and freeze!
You can, although powdered coffee tends to be less flavorful and aromatic. It's always best to use good coffee, from whole beans that have been freshly ground. If using instant coffee or espresso powder, dissolve it thoroughly in warm water before chilling.
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Creamy Iced Coffee Popsicles
Ingredients
- 1 cup ground coffee French roast or chicory, such as Café Du Monde
- 3 cups water
- 1 cup sweetened condensed milk
Instructions
- Stir the coffee grounds and water together in a large jar, then cover and refrigerate for at least 12 hours, or up to 72.
- Place a fine mesh strainer over a bowl, then line it with a coffee filter, cheese cloth or a few layers of paper towels. Pour the coffee mixture through and allow it to slowly drain. This may take up to 30 minutes to fully drain, so be patient.
- Discard the coffee grounds (compost them!), then whisk the liquid with sweetened condensed milk.
- Pour into a 10-popsicle mold, cover, and insert popsicle sticks. Freeze until solid, at least 6 hours or overnight.
- Run the popsicle mold under hot water for about 30 seconds to loosen, then remove the pops and serve immediately or store for later. Wrap tightly with plastic wrap, then store in a zip-top bag in the freezer for up to 3 months.
Notes
- Use a strong brew to ensure the fresh coffee flavor doesn't get lost when frozen.
- Don't overfill the molds. Leave a bit of room at the bottom of the molds so they don't overflow when freezing.
- For the best method, chill your mixture before pouring into filled popsicle molds to help them freeze more evenly.
Nutrition
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I Add a little more coffee to the leftovers and pour it over ice for an amazing milky sweet iced coffee.
You are a very smart individual!
You have no idea how much I need those right now.
oh girl. I totally know. #inthesameboat. Hope you're feeling better!