Hi Bold Bakers!
Full disclosure: this is a grown-up popsicle. Let the kiddos enjoy other delicious homemade popsicles; these Irish Coffee and Cream popsicles are for you.
These popsicles are like an even icier iced coffee—super refreshing on a hot day and certainly not lacking in the coffee flavor at all! No caffeine is spared in these pick-me-up popsicles.
Besides that deliciously strong coffee flavor, one of the best parts of this recipe is a boozy hit from the Irish cream liqueur! It adds a boozy sweetness to the popsicle—but if sweet isn’t your thing, feel free to switch it out for Irish whiskey.
This recipe is guaranteed to cool you down and make your summer memorable!
What Are Irish Coffee And Cream Popsicles?
Irish coffee and cream popsicles are a fantastic adult summer treat made with very strong coffee, Irish cream liqueur, condensed milk, and heavy whipping cream.
They’re creamy and dreamy! And don’t worry, you don’t need a popsicle mold to make them—some paper cups and wooden popsicle sticks do the trick just as well.
What You Need To Make Irish Coffee And Cream Popsicles
How To Make Irish Coffee And Cream Popsicles
Arguably, these popsicles are easier to make than some cocktails—as long as you don’t mind waiting for it to freeze! Here is a teaser on how you make Irish coffee and cream popsicles (and don’t forget the full, printable recipe down below):
- Mix the coffee, Irish cream liqueur, and 1½ tablespoons of condensed milk in a large measuring cup with a pour spout.
- Divide the mixture among 10 popsicle molds and insert the popsicle sticks. (If using paper cups, cover the top of the cup with tin foil and pop the stick in the middle, so it stays in place.)
- Freeze for 2 hours.
- After the coffee portion has frozen, combine the heavy whipping cream with the remaining 2½ tablespoons condensed milk and divide it evenly in the popsicle molds on top of the frozen coffee.
- Allow the popsicles to freeze for at least 5 hours before unmoulding and serving.
Gemma’s Pro Chef Tips For Making Irish Coffee And Cream Popsicles
- The coffee needs to be strong to hold its own against the Irish cream and the freezing, which can mute some flavor. If your coffee isn’t very strong, add a little extra instant coffee powder to your coffee mix.
- If you prefer an alcohol-free version, replace the Irish cream with an equal amount of condensed milk (and a ½ teaspoon of Irish cream extract if you can find it.)
- If you don’t have popsicle molds, you can freeze these popsicles in 3oz/85ml capacity paper cups with wooden popsicle sticks. To keep the sticks in place, wrap the top of the cups in tin foil and poke the sticks through the middle.
- For a far less sweet version, you can replace the Irish cream with Irish whiskey.
- You can make these with decaffeinated coffee for a caffeine-free treat.
How Do I Store Irish Coffee And Cream Popsicles?
You can keep these popsicles in the freezer, in their molds, for up to 1 week before serving.
Make More Ice Cream!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Beat the heat with my Irish Coffee & Cream Popsicles recipe, an adult frozen treat that combines strong coffee, Irish cream liqueur, condensed milk, and heavy whipping cream.
Servings: 10 popsicles
- 2 cups (16flox/480ml) very strong coffee
- ½ cup (4floz/120ml) Irish cream liqueur
- 1 ½ tablespoons plus 2½ tablespoons condensed milk
- ½ cup (4floz/120ml) heavy whipping cream
In a large glass measuring cup with a pour spout, mix together the coffee, Irish cream liqueur and 1½ tablespoons of condensed milk.
Divide evenly among 10 popsicle molds, insert popsicle sticks and freeze for 2 hours.
After the coffee portion has frozen, in the same glass measuring cup, combine the heavy whipping cream with the remaining 2½ tablespoons condensed milk and divide evenly in the popsicle molds on top of the frozen coffee.
Let freeze for at least 5 hours and up to 1 week before unmolding and serving.