These creamy coffee ice lollies are perfect for a pick-me-up on a hot day. All the flavors and strength from an iced coffee and the refreshing coolness from an ice lolly.

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Super simple to make and can be adapted to your own taste. I make mine with hazelnut milk or coconut milk, but they will also be great with oat milk or normal cow’s milk.

For the topping I wanted to imitate the delicious foam you get on a cappuccino or a flat white, so I used a mixture of double cream and condensed milk. The double cream makes sure that it stayscreamy even after freezing and the condensed milk gives it sweetness. I use a milk frother to mix the two together until I have soft peaks, you can also use a whisk. For a dairy-free option, I like to use Elmlea plant-based double cream and vegan condensed milk by Carnation.

These coffee ice lollies need to be frozen in two parts. First, you will need to make your cream topping and freeze it until almost solid. Depending on your fridge, this can take up to two hours. While the cream is setting you can make your coffee the way you like it and leave it to cool down. Make sure your coffee is cool before pouring it into the mold or it will melt the cream layer.

Another thing to note is that instant coffee works best for this recipe. Make sure to use a good quality one such as Nescafé Azera.

I absolutely love making ice lollies, and creamy ones such as these or my blueberry and coconut milk ones are always a hit.

 

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