My Iced Coffee Popsicles are a tasty way to get your morning (or evening!) cup of coffee when it’s hot out ~ these refreshingly caffeinated popsicles are like a long tall drink of iced coffee, on a stick!
My Iced coffee popsicle recipe is uber simple!
One lump, or two? Make your pops just like you’d make your coffee, they’re completely customizable. I like my iced coffee strong, with just a hint of cream and sugar. I think a strong brew makes the best iced coffee, because the cold dulls the flavor a bit. Set aside some of your morning coffee, add a little cream and a touch of sugar (it is a popsicle, after all) and you are ready to fill your molds.
These iced coffee popsicles are a simple, chic way to serve after dinner coffee, summer style.
They make a great finale to a barbecue on a warm spring or summer night. These will melt fast when it’s hot out, though, so serve them with a napkin, or, even better, in a chilled cup. They will be icy because of the coffee, so it’s best to lick, not bite.
People always ask, so here’s the type of popsicle mold I use, I have several, some have metal tops and some have plastic, but I always use a sheet of foil and punch the sticks through because the tops can stick. I love the classic shape and they don’t wear out. Click on the photo for more info.
TIP: Popsicle molds come with their own hard tops, but I like to use foil instead. The popsicles lids can become very hard to remove when the sticks are not perfectly straight, and that can be a big problem. Cover the top tightly with foil, and poke the sticks through to insert. You won’t have any problems.
Keep in mind, these iced coffee popsicles aren’t creamy like Frappuccinos
They’re literally frozen coffee, with a stronger coffee taste and an icy, granita type texture. They’re super refreshing for serious coffee lovers.
How long will iced coffee pops last in the freezer?
- They’ll last several days to a week, after that the texture starts to deteriorate.
- You can keep them right in the mold.
- Or un mold them and stash each popsicle in a zip lock freezer bag.
More homemade popsicle fun ~
- Watermelon Kiwi Popsicles
- How To Make Rainbow Popsicles
- Lavender Moon Milk Popsicles
- Ripe Peach Popsicles
Iced Coffee Popsicles
- a popsicle mold
These amounts are approximate, based on my mold. Mix up about 2 1/4 cups of cold coffee with cream and sugar to your liking. You'll need a little extra sweetened cream for the white tips of the pops.
- 1 3/4 --- 2 cups cold strong coffee
- 1/2 --3/4 cup heavy cream plus extra for the bottom of the molds
- sugar to taste
- Set aside 1/3 cup of cream and sweeten it with a little sugar. Stir until completely dissolved.
- Pour a little of the cream into the bottom of each mold, just about 1/4 to 1/2 inch high.
- Freeze the mold until the cream is solid, about an hour.
- Mix the coffee, more cream and sugar (to taste) in a glass measuring cup and stir until the sugar is dissolved. You will need about 2 1/4 cups total. Refrigerate until chilled.
- Carefully pour the chilled coffee mixture into each mold, filling it to the top.
- Cover the top with foil, and insert the sticks. Freeze until solid.
- To un-mold the popsicles, fill your sink with hot water, and submerge the mold in the water right up to, but not past, the top ledge for about 15-30 seconds. If the popsicles don't slide out, submerge it for a few seconds longer.
notes and variations
- This recipe works for a mold with 10 slots, 1/4 cups each. Your mold might hold more or less liquid.