When the weather is hot and you need a pick-me-up, there’s nothing better than these Cold Brew Coffee Popsicles. With all of the hot weather we’ve been having this summer, I’ve really been on a popsicle kick lately. And with the end of summer now looming in the distance, I want to enjoy as many ice cold desserts as possible while I still can!
After making these Preserved Lemon Coconut Cream Pops at the start of the summer, I was hooked. Once you have the popsicle molds, the process is so simple! I’ve been having lots of fun this season playing around with different flavors.
Since I’ve also developed a love for cold brew coffee lately, I decided to use that as a base for these delicious popsicles. With only six ingredients, they are so easy to put together. Simply blend, pour into your molds, and freeze. The next day you’ll have a wonderful cold treat waiting for you.
Cold brew coffee, almond milk, and vanilla extract serve as the basis for this popsicle. A bit of blended up chia acts as a thickener, while the addition of cacao nibs adds a nice crunch. The thing I love most about these popsicles is the fact that they’re sweetened with dates instead of sugar. This gives you an amazing sweetness while having the added benefit of containing fiber, vitamins, and minerals. In fact, recent studies have found that dates are rich in antioxidants and anti-cancer compounds. I’ll choose that over regular sugar any day!
Cold Brew Coffee Popsicles
- Prep Time: 5 minutes
- Total Time: 6 hours 5 minutes
- Yield: 6 popsicles 1x
- Category: Dessert
Ingredients
- 3/4 cup plain unsweetened almond milk (I used Califia Farms Unsweetened Almondmilk)
- 3/4 cup vanilla cold brew coffee concentrate (I used Chameleon Cold-Brew Vanilla Concentrate)
- 6 medjool dates, pitted and roughly chopped
- 2 Tbsp chia seeds
- 1 Tbsp vanilla extract
- 1/4 cup cacao nibs
Instructions
- Combine cold brew coffee, almond milk, dates, chia seeds, and vanilla extract in a blender. Blend on medium-high about 1 to 2 minutes, until well combined, pausing to scrape down sides as needed.
- Place mixture in a medium bowl and let sit until thickened, about 10 to 15 minutes.
- Add cacao nibs, stirring well to combine.
- Divide evenly among 6 ice pop molds and place into freezer. Once mixture is slightly frozen, after about 30 to 45 minutes, insert popsicle sticks. Continue freezing until completely solid, at least 6 hours or overnight.
- To remove cream pops from molds, run molds under warm water for 5 to 10 seconds to help release the cream pops. Eat immediately or return to freezer for storage.
