I’ve been on a major iced coffee fix lately. Last week I shared my Boozy Salted Caramel Macchiato Milkshakes — amazing. And then not too long ago, I gave Meghan at Cake ‘n Knife my recipe for Upside-Down Irish Iced Coffee. I think it’s safe to say I’ve got iced — and frozen — coffee on the brain right now. Must be summer.
Honestly though, summer is for popsicles. Thank goodness Billy from Wit & Vinegar is hosting his annual Popsicle Week. Bloggers all over the world have been sharing their favorite popsicle recipes in celebration of the best-ever summer treat.
My favorites are the boozy ones (of course). Just think: Spiced Rum Horchata Pops. French 75 Popsicles. Moscow Mule Popsicles. Dark and Stormy Popsicles. Y’all. I need to try them all. Someone please come over and help me eat popsicles.
So all of that said, for this week’s cocktail, I’m uniting the three things I’m in love with right now: coffee, popsicles and booze. These Irish Coffee Popsicles have three layers, a soft vanilla bean cream layer, a smooth dark coffee layer and a creamy coffee layer with Bailey’s. They are winners.
I’ve been snacking on them for the last few days and I know I’ll need to make more. But I might have to settle for something new while my popsicle molds are empty. Look here for all of the Popsicle Week recipes. Which ones will you make?! // susannah
Click below to see my recipe for Irish Coffee Popsicles!
Yields 10 popsicles
A stripy, coffee ice pop for summer
4 hrPrep Time
12 hrCook Time
16 hrTotal Time
- Wash and thoroughly dry popsicle molds. Set aside.
- In a large bowl, stir together cream and sugar until sugar has dissolved. Add vanilla bean and let the vanilla infuse in the cream for 2 to 4 hours.
- Remove bean. Distribute vanilla cream mixture evenly among 10 popsicle molds. Freeze 2 to 4 hours, until set. (You can skip the popsicle sticks this time around.)
- In a large bowl, stir together coffee and sugar until sugar dissolves. Remove molds from the freezer. Into the molds, pour a thin layer of coffee over the cream layer. (You should still have a lot of coffee remaining for the third layer.) Add popsicle sticks. Freeze 2 to 4 hours.
- Meanwhile, add your choice of milk, cream or half-and-half to the coffee mixture. Refrigerate until ready to make the third layer.
- Remove molds from the freezer. Into the molds, fill almost-to-the-top with the coffee cream mixture. Freeze 2-4 hours, until set and ready to eat.
- To remove popsicles from molds, hold the molds under lukewarm water until popsicles come free. Store in molds or zip-lock bags for up to 3 weeks.
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