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Close up of three brown coffee popsicles on a backdrop of coffee beans

Coffee Popsicles

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  • Author: Bianca
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4-6 popsicles (depending on the popsicle mold you are using) 1x
  • Category: snack, ice
  • Method: freezer
  • Cuisine: American
  • Diet: Vegan


These 3 ingredient coffee popsicles are a cooling caffeine boost and a delicious variation on iced coffee.


  • 1 cup cold coffee
  • 1/2 cup (120 ml) cold almond milk (see notes)
  • 3 tablespoons maple syrup (see notes)


Make a cup of coffee (see above) and let it cool or come to at least room temperature. Or place it in the fridge.

Whisk together the coffee, milk, and maple syrup in a glass.

Pour the cold coffee drink into the popsicle molds.

Insert the wooden popsicle sticks and place them in the freezer.

Freeze until firm. This can take at least 6 hours or a night.

To remove the popsicles from the mold, place them at room temperature for a few minutes. Do not run them under hot water.


There are endless possibilities in this recipe regarding milk. You can use any other plant-based milk, such as oat milk. I can also recommend rice or coconut milk for a delicious popsicle. Essentially, you want to create the cup of coffee you usually enjoy and freeze that, whether that is black coffee, coffee with milk, or coffee with creamer.

To sweeten the popsicle, you can use any other sweetener, such as coconut sugar, date syrup, or your favorite ‘café like’’ coffee syrup.

If your popsicle mold doesn’t have a lid to make sure the wooden popsicle sticks don’t fall too deep in the mold, you can freeze the popsicle for a few hours (to firm them a bit) and then insert the popsicles sticks. This will help to let them stay put at the right height.

Using cold coffee and milk will reduce the ice crystal forming on the popsicles. It’s, of course, no big deal, but it will help a bit. When your coffee is not so hot, it will also help speed up the freezing time.