Coffee Popsicle Recipe – Easy Indian Summer Frozen Dessert

Last Updated on 4 months by Neha Deshmukh

Coffee Popsicle Recipe – Easy Indian Summer Frozen Dessert

Hey everyone! If you’re anything like me, you’re always looking for ways to beat the Indian summer heat. And honestly, nothing hits the spot quite like a cool, refreshing treat. I stumbled upon this coffee popsicle recipe a few years ago, and it’s been a family favourite ever since. It’s super easy to make, requires minimal ingredients, and is the perfect pick-me-up on a scorching day. Let’s get started!

Why You’ll Love This Recipe

These coffee popsicles aren’t just about cooling down; they’re about flavour! The rich coffee taste combined with creamy milk is seriously addictive. Plus, they’re a fun and easy way to get a little caffeine boost (though, let’s be real, it’s mostly about the deliciousness!). They’re also a fantastic way to use up that instant coffee you have in the pantry.

Ingredients

Here’s what you’ll need to make these delightful coffee popsicles:

• ¾ cup water (approx. 180ml)
• 1 tablespoon instant coffee powder (approx. 7-8g)
• 2 tablespoons sugar (approx. 25g)
• 1 cup milk (approx. 240ml)
• ⅓ cup condensed milk (approx. 80ml)

Ingredient Notes

Let’s talk ingredients! This recipe really leans into those pantry staples many of us Indian home cooks always have on hand.

• Instant Coffee: I love using instant coffee here because it’s quick and convenient. But feel free to experiment with different brands to find your favourite flavour.
• Condensed Milk: This is key for that creamy texture and subtle sweetness. It’s a classic ingredient in Indian desserts, and it works wonders in these popsicles!
• Milk: You can use any kind of milk you prefer! Full-fat milk will give you the richest, creamiest result. Toned milk works well too, for a lighter option. Or, if you’re looking for a plant-based alternative, almond or oat milk are fantastic choices – I’ll share more on that in the variations section.

Step-By-Step Instructions

Alright, let’s make some popsicles! It’s easier than you think.

1. First, let’s get the coffee base going. In a saucepan, combine the water, instant coffee powder, and sugar. Bring it to a boil for about 2 minutes, stirring until the sugar dissolves. Then, take it off the heat and let it cool completely.
2. While the coffee is cooling, let’s prep the milk. In a separate saucepan, simply boil the milk for about 5 minutes, then let it cool down as well. This just helps to slightly thicken it.
3. Now for the fun part! Pour about 2 tablespoons of the cooled coffee decoction into each popsicle mold. Pop those in the freezer for about 2 hours – we want a partially frozen coffee layer.
4. In a bowl, mix the cooled milk with the condensed milk. Gradually add the remaining coffee decoction, tasting as you go, until you reach your desired coffee strength. I like mine pretty strong!
5. Carefully pour the milk mixture over the partially frozen coffee layer in the molds. Insert the popsicle sticks and then freeze for a good 6-8 hours, or preferably overnight, until completely solid.
6. To get the popsicles out easily, run the molds under warm water for a few seconds. And that’s it! Enjoy immediately for the best texture.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t rush the cooling process. Making sure both the coffee and milk are completely cooled before mixing and freezing prevents ice crystals from forming.
• Taste as you go! Adjust the amount of coffee decoction to suit your preference.
• Use good quality popsicle molds. Silicone molds are the easiest to use for removing the popsicles.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the dairy milk for your favourite plant-based milk (almond, oat, or soy work great!) and use a vegan condensed milk alternative.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom powder to the milk mixture for a warm, aromatic twist. It’s delicious!
• Adjusting Coffee Strength: If you prefer a milder coffee flavour, use less instant coffee powder. Or, if you’re a serious coffee lover, add a little more!
• Summer Cooling Dessert: These are perfect for those super hot days when you need something to instantly cool you down. Seriously, they’re a lifesaver.

Serving Suggestions

These coffee popsicles are amazing on their own, but you can also get creative with how you serve them!

• With a sprinkle of cocoa powder: A little dusting of cocoa powder adds a lovely chocolatey touch.
• Dipped in melted chocolate: For an extra indulgent treat, dip the popsicles in melted dark chocolate.
• Alongside a light dessert: They pair beautifully with a simple fruit salad or a small piece of cake.

Storage Instructions

Store leftover coffee popsicles in an airtight container in the freezer for up to a month. However, I doubt they’ll last that long – they’re too good!

FAQs

Let’s answer some common questions:

• How do I prevent ice crystals from forming in my popsicles? Make sure all your liquids are completely cooled before freezing, and avoid opening the freezer frequently while they’re freezing.
• Can I use brewed coffee instead of instant coffee? Yes, you can! Use about ½ cup of strong brewed coffee instead of the water and instant coffee mixture.
• What kind of milk works best for this recipe? Any milk you like! Full-fat milk will give you the creamiest result, but toned or plant-based milk work well too.
• How long can I store these coffee popsicles? Up to a month, but they’re best enjoyed within a week or two for optimal flavour and texture.
• Can I add chocolate chips or other mix-ins? Absolutely! Feel free to add a handful of chocolate chips, chopped nuts, or even a swirl of caramel to the milk mixture before freezing.

Enjoy making (and eating!) these delicious coffee popsicles. Let me know in the comments how they turn out for you!