Creamy Caramel Iced Coffee Popsicles

It’s that time of year in Arizona– time when everything tastes better frozen.

Yes, everything.

I can’t imagine turning the coffee maker on and drinking hot coffee, so I decided to turn my morning coffee into a popsicle!

As I mentioned, it’s too hot for me to turn on the coffee maker. Since I’m just making a quick cup to turn into iced coffee, I used the Melitta Pour-Over Brewing Cone. This would also be great for someone who is camping and can’t bring a coffee maker!

Ingredients:

12 ounces cold coffee (I love Seattle’s Best brand!)

12 ounces milk

3T caramel syrup (I use Starbucks brand, but you could substitute for any thin liquid brand of caramel syrup)

1/4 C sugar

Caramel sundae syrup (optional)

1. Mix hot coffee and sugar together until sugar dissolves. Add milk and thin caramel syrup.

2. Pour into ice pop molds and freeze.

3. Optional: For layered ice pops, fill 1/3 of mold with iced coffee and freeze. Add a layer of caramel sundae syrup and freeze again, then keep adding layers (freezing between each one) until mold is filled. I used black coffee with sugar for my thin layers.

I was compensated for this post by Seattle’s Best Coffee. All opinions are mine. This  giveaway post has been edited. 

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Creamy Caramel Iced Coffee Popsicles

Created by: Becca Ludlum

Prep Time 5 minutes mins

Freeze 2 hours hrs

Total Time 5 minutes mins

Servings 4 people

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Too hot for coffee? These delicious and creamy caramel iced coffee popsicles are the perfect summer treat for any time of day!

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Ingredients 

• ▢ 12 ounces coffee chilled coffee, I love Seattle's Best brand!
• ▢ 12 ounces milk
• ▢ 3 tablespoons caramel syrup I use Starbucks brand, but you could substitute for any thin liquid brand of caramel syrup including caramel sundae syrup
• ▢ ¼ cup sugar

Instructions

• Mix hot coffee and sugar together until sugar dissolves. Add milk and thin caramel syrup.
• Pour into ice pop molds and freeze.
• Optional: For layered ice pops, fill 1/3 of mold with iced coffee and freeze. Add a layer of caramel sundae syrup and freeze again, then keep adding layers (freezing between each one) until mold is filled. I used black coffee with sugar for my thin layers.

Nutrition

Calories: 147kcal | Carbohydrates: 29g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 102mg | Potassium: 179mg | Fiber: 0g | Sugar: 19g | Vitamin A: 150IU | Calcium: 107mg | Iron: 0.8mg

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