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!
Freeze for 7 hours (or overnight).
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.
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.
Run the mold under warm water to release and enjoy!