Vietnamese coffee is traditionally made with two ingredients: strong drip coffee and sweetened condensed milk, served hot or cold. With summer in full swing, I wanted to transform one of my favourite drinks into a fun and cool treat. These Vietnamese coffee popsicles are creamy, sweet and perfect when you need a little caffeine kick!

Related: Our Best 5-Ingredient Popsicle Recipes (From Fruity to Fudgy Chocolate!)

Vietnamese Coffee Popsicles

Prep Time: 10 minutes
Freeze Time: 7 hours (or overnight)
Total Time: 7 hours, 10 minutes
Servings: 10 popsicles

Ingredients:

Base Layer
1 cup freshly brewed strong coffee or espresso
1 cup heavy cream
½ cup sweetened condensed milk
2 tsp espresso powder (optional)

Top Layer
¾ cup heavy cream
¼ cup condensed milk

Directions:

1. In a large measuring cup, whisk together the freshly brewed coffee, heavy cream and condensed milk. Pour the mixture into a 10-popsicle mold about ¾ of the way full. Cover and freeze for an hour until set.

2. Mix together the heavy cream and condensed milk for the top layer. Carefully pour the mixture on top of the coffee layer, cover and insert popsicle sticks and freeze for at least 6 hours or overnight.

3. Run the mold under warm water to release and enjoy!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, these pastel-happy fruity cheesecake pastry pockets and white chocolate funfetti cookies.