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Espresso Bean Popsicles

Chocolate Espresso Bean Popsicle

  • Author: Marty Boyd
  • Prep Time: 2 hours 10 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American


  • 2 cups very strong coffee, hot
  • 114oz. can sweetened condensed milk, divided
  • 3/4 cup heavy cream
  • 1/2 tsp. vanilla extract
  • 1/2 cup crushed chocolate covered espresso beans, divided


  1. Place 2/3 cup sweetened condensed milk in a bowl or measuring pitcher. Pour the hot coffee over the top and stir until blended. Allow the coffee to cool for a few minutes.
  2. Place 1 teaspoon of crushed espresso beans into each popsicle mold, then carefully pour the coffee mixture into the molds, until about 2/3 full. Place in the freezer and freeze until slushy, about 1- 2 hours.
  3. Mix the heavy cream with 3 Tb. sweetened condensed milk and vanilla. Pull the Popsicle out of the freezer.
  4. Pour 1-2 tablespoons of cream over the top of each pop and top with another teaspoon of espresso beans, add a popsicle stick to the middle.
  5. Return to the freezer and freeze until hard.
  6. To remove from the molds: Fill the sink with warm water and dip the bottoms of the molds in the warm water for 30seconds or so. If the popsicles do not come out re-dip them.Be careful not to let them in the warm water to long or they will melt.
  7. Eat immediately, or wrap in plastic wrap and place in freezer bags and return to the freezer.


Prep time does not include overnight freezing.

Keywords: coffee, sweetened condensed milk, heavy cream chocolate covered espresso beans, popsicle