With the heat lately, I’ve been drinking iced coffee constantly—so I decided to have a little fun and turn my favorite chilled brew into popsicles. It worked perfectly.
Here’s the simplest iced coffee popsicle recipe I’ve tried. When temperatures climb into the triple digits, you want dessert that’s fast, easy, and refreshing—no fuss required.
Ingredients and Tools (makes about 10 popsicles)
- 30 ounces of cold brew coffee (you can use a bottled cold brew that already contains milk for a creamier base)
- Simple syrup to taste
- 1 large chocolate bar, optional (for added sweetness and a mocha touch)
- Popsicle mold
Instructions
1. Sweeten the cold brew with simple syrup to your preference, stirring until fully combined. Pour the sweetened coffee into the popsicle molds.
2. If you want extra sweetness and a hint of chocolate, finely chop or shave the chocolate bar and distribute small amounts evenly among the molds. This adds texture and a light mocha flavor.
3. Freeze the filled molds for 45–60 minutes until partially set. Insert the popsicle sticks, then return the molds to the freezer and chill until completely firm, about 4 hours.
4. To release the popsicles, run warm water briefly over the bottom and sides of the mold for 20–30 seconds, then remove and enjoy.
Tip: For a milder, creamier, and sweeter result, you can substitute pre-sweetened coffee drinks—like bottled coffee frappes or coffee-and-milk beverages—instead of plain cold brew. These options already contain milk and sugar, so they freeze into softer, sweeter popsicles without extra steps.
Photography by Amelia Tatnall
Recipe by Brittni Mehlhoff
Do you love iced coffee? What’s your favorite summer beverage to stay cool and energized?