Irish Coffee Popsicles

Irish Coffee Popsicles are a layered frozen coffee treat that’s equal parts creamy and boozy! Perfect for celebrating everything from St. Patrick’s Day to summertime! 

Irish Coffee Layered Popsicles // Feast + West
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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.

Irish Coffee Layered Popsicles // Feast + West

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.

Irish Coffee Layered Popsicles // Feast + West

My favorites are the boozy ones (of course). Just think:

Y’all. I need to try them all. Someone please come over and help me eat popsicles.

And okay, okay, the non-boozy ones look 100% incredible too. like Late Night Snacksicles, Funfetti Cake Batter Popsicles and Thyme-Roasted Strawberries and Cream Popsicles. Sign me up, please.

Irish Coffee Layered Popsicles // Feast + West

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.

Irish Coffee Layered Popsicles // Feast + West

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!
Irish Coffee Layered Popsicles // Feast + West

Irish Coffee Popsicles

Yield: 10 popsicles
Prep Time: 4 hours
Cook Time: 12 hours
Total Time: 16 hours

A stripy, coffee ice pop for summer


For the cream layer

  • 1 cup heavy cream, milk or half-and-half
  • 1/4 cup sugar
  • 1 vanilla bean

For the coffee layers

  • 2 cups brewed, cold coffee
  • 1 cup sugar

For the Bailey's cream layer

  • 1 cup heavy cream, milk or half-and-half
  • 2-3 tablespoons Bailey's Irish Cream



  1. Wash and thoroughly dry popsicle molds. Set aside.
  2. 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.
  3. 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.)
  4. 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 the coffee mixture remaining for the bottom layer.) Add popsicle sticks. Freeze 2 to 4 hours.
  5. Meanwhile, add your choice of milk, cream or half-and-half to the coffee mixture, plus the Bailey's. Refrigerate until ready to pour the third layer.
  6. 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.
  7. 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.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 18gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 59mgSodium: 42mgCarbohydrates: 31gFiber: 0gSugar: 28gProtein: 3g

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