Cold Brew Coffee Popsicles

Prep Time 10

Freeze Time 6

Total Time 6 10

Servings 8 popsicles

1 cup cold brew coffee concentrate
1 cup whole milk or oat milk
½ cup sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch of salt
Optional — cocoa powder caramel sauce, chocolate chips, cinnamon, espresso beans

Whisk cold brew concentrate, milk, condensed milk, vanilla, and salt together for a full minute until completely smooth and uniform.
Taste and adjust — more condensed milk for sweetness, more cold brew for intensity.
Add optional caramel to mold bases if using.
Pour mixture into molds to 1 cm below the top.
Tap molds on the counter to release air bubbles.
Add any mix-ins and distribute with a skewer.
Cover with foil and insert sticks centered in each mold.
Freeze at least 6 hours or overnight until completely solid.
Run warm water over molds for 10–15 seconds to release. Pull gently.
Serve immediately or dip in melted dark chocolate and refreeze for 10 minutes.
Wrap individually in plastic wrap and store in an airtight container.

Use cold brew concentrate, not regular cold brew — diluted cold brew makes weak watery popsicles
Whisk condensed milk fully into the base — it sinks to the bottom if not properly mixed
Taste before pouring — frozen flavors are less intense, so make the base slightly stronger than ideal
Fill only to 1 cm below the top of each mold — liquid expands during freezing
Freeze overnight for the cleanest release and most solid result
Use warm, not hot water to unmold — hot water melts the surface, and the popsicle slides off the stick
Wrap individually immediately after unmolding — unwrapped popsicles fuse together and absorb freezer odors
Keeps up to one month wrapped in an airtight container
Decaf cold brew works for a caffeine-free version with identical flavor
Instant espresso powder dissolved in hot water works as a quick substitute for cold brew concentrate