Print
Irish Coffee Layered Popsicles // Feast + West

Irish Coffee Popsicles

  • Prep Time: 4 hours
  • Cook Time: 12 hours
  • Total Time: 16 hours
  • Yield: 10 popsicles 1x
  • Category: dessert

Description

A stripy, coffee ice pop for summer


Ingredients

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
  • 23 tablespoons Bailey’s Irish Cream

Materials


Instructions

  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.