Cold Brew Coffee Popsicles: A Deliciously Customizable Recipe
Wandering through the frozen dessert aisle can be boring sometimes. Rocky-road ice cream is great, but you can only have so many vanilla popsicles before it all tastes the same.
Why not make cold brew popsicles? With nearly infinite variations, you and your tastebuds will never get bored.
Keep reading to find out how to make the cold brew popsicle. And stay to the end for a deliciously indulgent variation.
- One 400 g can sweetened condensed milk
- 1-¾ cups cream
- 3 tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 cups cold brew coffee concentrate
- ½ cup coffee creamer
- Blender, whisk, or mixer
- 8 popsicle sticks
- 8 popsicle moulds
- Tin foil
- Wax paper (optional)
- Baking tray (optional)
At a Glance
10 minutes prep, overnight to freeze
How to Make Cold Brew Popsicles
Numerous cold brew drinks, like almond milk cold brew, Pumpkin Cream Cold Brew, or even the delicious affogato are delicious. But, sometimes, you just need to treat yourself and be a little extra. For the Home Grounds team, coffee-based desserts are the way to go.
First, for the best cold-brew coffee desserts, you’ll need to start by making a batch of cold brew coffee. While you can use hot brewed coffee chilled in the fridge, or iced coffee, cold brew adds a creamy texture and smooth finish to every dessert.
Along with cold Brew Ice Cream and cold brew ice pops, you can incorporate this cold brew coffee into just about any dessert you can imagine. Tiramisu, brownies, muffins, and flourless chocolate tortes are just a few ways to indulge your love of coffee.
Cold Brew Popsicle Variations
While the base recipe for these cold brew coffee ice pops is pretty simple, the variations are endless. Here, we’ve decided to make our coffee creamer, but you can use a store-bought brand of coffee if you’re short on time.
What’s more, you can create your chocolate-covered popsicles with cold brew coffee ice cream and dark chocolate chips for a delicious morning treat. No, it’s not the most well-balanced breakfast, but seriously, who could argue with starting your morning off with a bit of indulgence?
And with that, let’s take a quick look at our homemade coffee creamer recipe.
Coffee Creamer Base
No matter which variation of our cold brew ice pops you decide to make, you’ll always start with our coffee creamer base (1).
First, take a 400 g can of sweetened condensed milk and blend it well with 1-¾ cups of full-fat cream. You want the resulting mixture to be well-incorporated and smooth.
For this recipe, we’ll be making a pumpkin spice creamer, so we’ll be adding in 3 tablespoons of pumpkin puree, 1 teaspoon of pumpkin pie spice, 4 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. You can also add all the ingredients together and blend everything simultaneously.
Since you’ll have more than enough creamer for the popsicles, feel free to use the rest in a better-than-Starbucks pumpkin pie spice latte or save the remainder in a jar with a tight-fitting lid.
Now that you’ve made your batch of cold brew concentrate and blended up your coffee creamer let’s make some cold brew popsicles.
1. Make Your Coffee Creamer
In a blender, combine one 400 g can of sweetened condensed milk, 1-¾ cups of full-fat cream, 3 tablespoons of pumpkin puree, 1 teaspoon of pumpkin pie spice, 4 tablespoons of maple syrup, and 1 teaspoon of vanilla extract in a blender or mixer. Otherwise, you can use a whisk and a mixing bowl.
Mix, blend, or whisk until the mixture is creamy, smooth, and well incorporated. Then, taste and adjust any of the ingredients above as needed.
Pro Tip: While this recipe is technically for coffee creamer, don’t let the name fool you. It’s great in muffins, cakes, brownies, or even your morning steel-cut oats.
2. Assemble and Freeze Your Cold Brew Popsicles
Once your creamer is finished, combine ½ cup of the pumpkin pie spice creamer with 3 cups of cold brew concentrate. Then, fill each popsicle mould with the cold brew mixture nearly to the top, leaving about a half centimetre from the popsicle mould rim.
Then, place the mould’s lid on top and a sheet of aluminium foil over it. Poke slits at the entrance of each mould and place the popsicle sticks through.
Pro Tip: Be sure to leave at least 2.5 to 3 cm of the popsicle stick outside of the moulds, making removing them much easier once they’ve frozen.
3. Chill Your Popsicles Overnight
Now, place your popsicles on a stable, level shelf in your freezer and chill them overnight. Not rushing this step is essential, especially if you plan to make chocolate-dipped popsicles.
4. Unmould Your Popsicles and Enjoy
Finally, remove your popsicles from the freezer and run some warm water around the mould’s base, making removing them more manageable.
Next, line a baking tray with wax paper and quickly chill your popsicles. Once they’re frozen, place them into a freezer bag with a sheet of wax paper in between each layer.
Chocolate-Dipped Pumpkin Pie Spice Cold Brew Ice Cream Popsicle Variation
If you want to make a cold brew ice cream version of these popsicles, the steps are very similar to the ones above.
First, incorporate the pumpkin pie creamer above into your cold brew ice cream base before chilling. Then, follow the rest of the steps to make your cold brew ice cream. Once your cold brew ice cream has been set to a scoopable consistency, follow the steps above to make the cold brew popsicles.
Next, line a baking tray with wax paper and unmould your popsicles according to the instructions above.
Finally, melt 340 g of dark chocolate chips and 2 tablespoons of coconut oil in a glass bowl until it’s smooth and shiny. Allow your chocolate mixture to come to room temperature. Then working quickly, dip each frozen cold brew ice cream popsicle into the chocolate and coconut oil mixture. Immediately put it back onto the paper-lined tray in the freezer.
Once they’re completely set, you can store your cold brew ice cream popsicles in freezer bags with a sheet of wax paper between each layer.
These cold brew popsicles are a deliciously caffeinated way to cool off during summer months or any time you need to treat yourself. Plus, with endless variations, these might be your new favourite dessert.
So, have you made these cold brew popsicles? How did you like them, and what tweaks did you make to the recipe? We’d love to hear about your experiences. Drop us a comment below.
Yes, you can make these cold brew coffee popsicles vegan. Simply replace all the sweetened condensed milk and cream with coconut cream of coconut.
These popsicles will keep indefinitely as long as they’re chilled and sealed in freezer bags. Freezer bags protect your popsicles from freezer burn and off-odours in the freezer.
Yes, these cold brew coffee popsicles can be healthy. To make health-conscious versions, use cream of coconut for the sweetened condensed milk and cream. Then, blend your cold brew and creamer mixture with some frozen fruit, like pineapples or peaches.
Yes, you can use hot brewed coffee for these popsicles. After brewing, simply let it chill in the fridge for at least four hours. But for the best flavour, we recommend using cold brew concentrate.
- Cindy’s Recipes and Awesomeness. (2022). Facebook.com; Facebook Groups. https://m.facebook.com/groups/CindysRecipesandAwesomeness/permalink/3538030066324031/