Coffee Ice Cream Pops🤎🍨☕

Dic 27, 2025enero 29, 20265 27
Cook with Us: Easy, Fresh and Colorful Meals
in Postres

Prep

15 min

Cook

6 h

Ready In

6h 15 min

Level

Easy

Rating

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Ingredients

5 tbsp instant coffee (I use the Nescafe Ice Roast) ☕
4 tbsp hot water
milk chocolate chips
1 1/2 cups heavy cream
4 tbsp sugar or honey
Popsicle bags, I got mine off of amazon

Nutrision Information

Servings Per Recipe
1
Calories
285
Sugar
19g
Fat
20g

Instructions

1.Place the chocolate in the popsicle bags and submerge in hot water
2.In a bowl, dissolve the instant coffee and hot water
3.In a separate bowl, whip the heavy cream with the sugar or honey until creamy and thick
4.Gently fold the whipped cream into the coffee mixture
5.Transfer the mixture into a piping bag and fill the popsicle bags
6.Freeze for at least 3 hours before serving
7.Enjoy!! 🤎🍨☕
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Coffee Ice Cream Pops ☕🍦

285kcal
Share Print
Prep 15 minutes
Cook 6 hours
Total 6 hours 15 minutes
These coffee popsicles are the ultimate summer treat for caffeine lovers! Creamy, rich, and incredibly easy to make without an ice cream machine. Finished with a crackling chocolate shell, they taste just like gourmet magnums.
Servings 1 people
Course Dessert, Snack
Cuisine American

Ingredients

The Ice Cream Base
  • 400 ml Heavy Cream (cold, 35% fat) crushed
  • 200 grams Sweetened Condensed Milk melted
  • 2 tbs Instant Coffee Powder dissolved in 1 tbsp hot water
  • 1 tsp Vanilla Extract
The Chocolate Shell
  • 250 grams Milk or Dark Chocolate
  • 30 grams Coconut Oil this makes the shell thin and snappy
  • Roasted Hazelnuts or Coffee Beans Optional (crushed, for topping)

Method

  1. Prep Coffee: Dissolve the instant coffee in 1 tablespoon of hot water. Let it cool down completely.
  2. Whip: In a chilled large bowl, whip the heavy cream until stiff peaks form.
  3. Mix: In a separate bowl, stir together the sweetened condensed milk, cooled coffee, and vanilla extract.
  4. Fold: Gently fold the coffee mixture into the whipped cream using a spatula. Be careful not to deflate the air; keep it fluffy.
  5. Fill: Pour the mixture into popsicle molds and insert wooden sticks.
  6. Freeze: Place in the freezer for at least 6 hours, or ideally overnight, until solid.
  7. Coat: Melt the chocolate and coconut oil together (microwave in 30s bursts). Pour the mixture into a tall, narrow glass.
  8. Dip: Unmold the popsicles and dip them one by one into the melted chocolate. The shell will harden almost instantly. Sprinkle with hazelnuts immediately if desired.

Nutrition

Calories285kcalCarbohydrates22gProtein4gFat20gSodium45mgSugar19g

Notes

  • Coffee Kick: For a stronger flavor, you can use a double shot of cooled espresso instead of instant coffee.
  • No Molds?: You can use empty, clean yogurt cups as molds!
  • Storage: Once the chocolate has set, wrap each pop in parchment paper and store in an airtight freezer bag for up to 1 month.

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