Slightly sweet and ice cold; these Iced Coffee Popsicles are the perfect afternoon pick-me-up that could replace your next iced coffee break!
Think of these as a ready to grab-and-go iced coffee. Make with a leftover pot of coffee or brew fresh (stronger coffee is better, I recommended espresso for that reason) and make to your preference as far as lightness and sweetness. You can layer the cream for a nice visual effect or mix them so the flavor is the same throughout. This recipe will make a rich and slightly sweet iced coffee pop. I love iced coffee and sometimes grab one of these on my way out the door in the summer months for my ride to work. It makes a great grab-n-go coffee and it’s a fun summer treat.
Make the iced coffee popsicles:
6 shots espresso, cooled (or substitute 2 1/2 cups strong coffee)
1 1/2 cups milk
1/2 cup sweetened condensed milk
To make your Iced Coffee Popsicles: Start with a splash of espresso in the bottom of the popsicle mold, freeze. In the meantime, mix remaining espresso, milk and sweetened condensed milk and chill. Pour in the chilled milk and espresso mix into the molds, add sticks and set over night.
About the measurements: This will fill a standard popsicle mold that makes 6 popsicles. These measurements equal about 4 cups liquid. You can fill your mold with water, dump into a measuring cup and figure out your measurements from there, tasting as you go. You’ll want the coffee to be stronger and sweeter than you’d normally like, because once frozen the flavors get slightly diluted. You can always customize these with flavored syrups and flavored brewed coffees like caramel, hazelnut, or vanilla. Flavored creamer can substitute for milk if you prefer, make it your way! If you make these, let me know what your favorite combos are below.