Confession: I love coffee. Like so much. So so much.
I make whipped coffee and cold brew coffee too. Now these Layered Iced Coffee Popsicles are my new favorite!
They are perfect for summer. They scream vacation at the beach when it’s hot and you need a morning pick me up. And it’s a perfect alternative to boozy popsicles, which are fun, but may be a little too much fun, if you catch my meaning.
Best of all, these Layered Iced Coffee Popsicles are simply stunning! So let’s make them! Scroll down for the printable recipe card or read on for tips and tricks along the way.
How to Make the Perfect Coffee
If you want to make Layered Iced Coffee Popsicles that truly sparkle, you have to start with a perfect cup of coffee. If you have the time (a full 24 hours) you could start with a cold brew recipe like this. To make them the same day, my ideal coffee is made with a pour over but a french press or a Bialetti Italian roaster is a great idea too.
Whatever method you choose, start with 2 & 1/2 cups of filtered water not tap. Bottled water is a great choice too. The nicer the coffee the nicer the flavors of these popsicles will be. My favorite coffees are Peet’s, Illy, and Cafe Bustelo. Cafe Bustelo is really affordable and has a distinctive flavor! Peet’s and Illy are both classic tried and true brands that you won’t regret trying.
In a French Press, coffee should steep for around 2-4 minutes. To make these 2 & 1/2 cups of coffee, you will want around 2 1/2 tablespoons of fresh ground coffee. In a traditional coffee pot, the water will filter for around 5 minutes and for a pour over, your coffee will slowly filter through the beans depending on their size.
Then set your coffee aside to cool to room temperature and prep them for the popsicles.
Dairy or Non-Dairy?
For these Layered Iced Coffee Popsicles, you will be making a coffee layer, a latte layer, and a creamy milk layer with mini chocolate chips.
You can use either dairy or non-dairy. It’s up to you! I used dairy in this recipe because it’s creamy, delicious and easy to make. After all this is a summer dessert recipe!
To substitute non-dairy I recommend using coconut cream and coconut milk. You will want something rich and dense so your Iced Coffee Popsicles have a great texture when they are frozen. The higher the water content the icier they will be and less flavor they will have.
Coconut cream will help these pops be flavorful.
How to Make the Popsicle Layers
Creamy Milk Layer: For your creamy layer blend together 1 cup of milk and 1 cup of cream. Add a teaspoon of sugar. Stir it, let it rest, and stir again until the sugar is dissolved. Now take half of your cream and set it aside to make your latte layer.
Coffee Layer: Your coffee layer is just about finished, it just needs sugar. Even if you drink your coffee black, you will want to add sure to these popsicles. Adding the sugar is easiest when the coffee is still warm and I would recommend adding 1 teaspoon.
Latte Layer: Mix together 1/2 of your creamy layer and 1/2 of your coffee layer, after sugar has been added to both. You may want to taste this latte mixture to make sure it has the sweetness you like. Add more sugar to taste. These Iced Coffee Popsicles should be a little sweeter than how you would drink your coffee.
Once your 3 layers are finished, you are ready to add them to the popsicle molds!
How to Make Layer the Iced Coffee Popsicles
To make them extra cute, split your popsicles into 2 sections. For one section, your order will be: creamy milk layer, latte layer, and coffee layer. Then layer the other section in reverse.
Start with your bottom layer. For half of the popsicles that will be the creamy milk layer and half the coffee layer.
Fill the popsicle molds to around 1/3 full. They don’t need to be perfect. Add just a sprinkle of mini chocolate chips to the creamy milk layer -around 1 teaspoon each. Place the popsicle molds in the freezer for 30 minutes to an hour or enough time for the 1st layer to begin to set.
Before you add your 2nd layer, be sure you know which set is which. Once you cover your 1st layer with the latte mixture, you won’t be able to tell them apart!
Then add your 2nd layer. For both sets of popsicles, your 2nd layer will be the latte layer. Again, fill the popsicle molds by around 1/3. Place them in the freezer again for around 30 minutes.
Last, finishing filling your popsicle molds the remaining 1/3. For the popsicles in which you added the creamy milk layer 1st, your final layer will be coffee. And for the ones that began with the coffee, finish with the creamy milk layer. Add a sprinkle of chocolate chips!
Now place your Iced Coffee Popsicles in the freezer one final time and this time freeze until they are completely set. And viola Layered Iced Coffee Popsicles!
If you need help removing them from the molds, place them in warm water for around 30 seconds.
These popsicles will keep for around 1 month in the freezer. Be sure that they stay covered to prevent freezer burn and to help the flavor stay fresh.
Serve them at a brunch party, a pool party or anytime you need a cool, creamy pick me up!
Can’t get enough popsicles? How about these Milk & Cookies Popsicles? They have all the creamy flavor of these Iced Coffee Pops, but instead of coffee, are full of chocolate chip cookies! They are irresistible.
Layered Iced Coffee Popsicles Recipe
- 2 1/2 Cups Brewed Coffee
- 1 Cup Milk
- 1 Cup Cream
- Mini Chocolate Chips
- 3-4 Teaspoons of Sugar or more to taste
- Popsicle mold like this
- Popsicle Sticks
- Start by fresh brewing coffee. I used a pour over with 2 1/2 cups of water and around 2 1/2 tablespoons of coffee. But you could start with cold brew or a coffee brewing method of your choice.
- Once your coffee is brewed, stir in around 1 teaspoon of sugar, or more to taste. Set your coffee aside to cool to room temperature.
- Next, in a separate container, combine your cream and milk. Stir in 1 teaspoon of sugar or more to taste.
- In a 3rd container, combine half of your creamy milk mixture and half of your coffee mixture to make a latte mixture.
- Now it's time to layer! For half of your popsicles, start with the creamy milk layer. For the other half, start with your coffee layer. Mark the molds so you know which one is which.
- Fill half of your popsicles 1/3 full with your creamy milk layer and sprinkle in the chocolate chips. Fill the other half of your molds 1/3 full with coffee.
- Place in the freezer for 30 minutes to allow them to begin to set.
- After 30 minutes or longer, take the molds out of the freezer and fill another 1/3 with your latte layer. Again, be sure that you know which molds you filled with the creamy milk and which you filled with coffee! Because once you add the latte layer, you will not be able to tell them apart.
- Place the popsicles back in the freezer for 30 minutes or longer.
- Last, remove the popsicles from the freezer again. For the popsicles that began with the creamy milk layer, fill the remaining 1/3 with coffee. For the popsicles that began with the coffee layer, fill the remaining 1/3 with creamy milk. Add chocolate chips.
- Place in the freezer again until completely frozen, 4 hours or overnight.
- Serve at a pool party, brunch or anytime you need a cold, refreshing pick me up!
- If you have trouble removing the popsicles from the molds, place the molds in warm water for around 30 seconds. They'll slide right out!
- To store your popsicles, keep them in the molds for around 1 month.
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