4 ingredient coffee ice pops

Last week the temps hit 80 and now we're back to the 40's It's truly spring weather over here! My kids already are making a dent in our ice pop collection and that got me thinking about an ice pop dessert that's super easy and perfect for adults (and kids that like coffee!) These 4 ingredient coffee ice pops are so simple to put together, dairy free, and a super refreshing dessert or anytime treat.

Ingredients you'll need:

• Coconut milk- from the can
• Simple syrup- equal parts sugar and water combined in a saucepan until the sugar is dissolved. You can use it to flavor any beverage that needs a touch of sweetness. It'll stay good for up to 1 month in the fridge.
• Vanilla extract- I recommend pure vanilla extract in this recipe since it's so few ingredients and not baked. It is superior to imitation in complexity, flavor and aroma.
• Double shot of espresso- if you do not own an espresso maker, you can use 2 oz of strong brewed coffee.

How to make these 4 ingredient coffee ice pops

1. Start by setting up your ice pop molds. I recommend these mini ones. They are the perfect dessert size and freeze in only 4 hours.
2. Put the ice pop molds on a sheet pan and put the popsicle sticks in place.
3. Blend together the ingredients in a blender and pour them immediately into the molds so that the mixture doesn't separate.
4. Freeze for at least 4 hours before removing them from the molds. Store according to my recommendations below.

Storing :

store homemade ice pops in the freezer in airtight containers or gallon sized Ziplock bags. I recommend only freezing them for up to 3 months for peak flavor.

more Pesach desserts that are easy like these 4 ingredient coffee ice pops:

Flourless chocolate cookies

Guilt free brownie bark

4 ingredient coffee ice pops

These refreshing 4 ingredients coffee ice pops are the perfect dessert or sweet treat any time of the day!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

freeze time 4 hours hrs

Servings: 10 mini pops

Course: Dessert

Ingredients Equipment Method

Ingredients

  

• 1 cup canned coconut milk
• 6 tablespoon simple syrup
• double shot of espresso
• 1 teaspoon pure vanilla extract

Equipment

• Blender
• Mini ice pop molds

Method

 

1. Start by setting up your ice pop molds. I recommend mini ones. Thy are the perfect dessert size and freeze in only 4 hours.
2. Put the ice pop molds on a sheet pan and put the popsicle sticks in place.
3. Blend together the ingredients in a blender and pour them immediately into the molds so that the mixture doesn't separate.
4. Freeze for at least 4 hours before removing them from the molds.