These adult popsicles are frozen java pops and are super easy to make with only three ingredients. Make in your favorite popsicle mold with strong brewed coffee, your favorite sweetened vegan creamer, and agave nectar for a sweet cool coffee treat you can enjoy as a mid-afternoon pick-me-up on a warm summer day!
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Who says popsicles have to be only for kids? You are going to love these frozen coffee popsicles! I make an extra-large portion of brewed coffee Monday morning and make these frozen coffee latte treats to enjoy all week.
These frozen coffee java popsicles are
- Made vegan-friendly with non-dairy sweetened creamer. If you are not vegan then use the sweetened creamer of choice.
- Icy like a popsicle – not creamy like a fudgesicle
- Made with agave syrup – for a healthier coffee popsicle made with whole food ingredients, see my Frozen Coffee Popsicle recipe.
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Ingredients needed to make frozen java pops with left-over coffee:
- brewed strong coffee – I have not tried this recipe with instant coffee or cold brew
- non-dairy sweetened creamer – I have only used Planet Oat vanilla flavored
- agave syrup – I have not tried maple syrup, but I think that would work as well
- optional – replace one-half cup of the coffee with rum for a super adult popsicle treat! Just keep them out of the hands of the kiddies! Please see the special note below after the “Final Step” if you choose to do this. There are some considerations.
- You will also need popsicle molds and sticks. I used a ten-space mold with a 4-cup total capacity.
How to make vegan coffee-flavored adult popsicles
Only a few simple steps and you’ll have a java popsicles for a frozen afternoon treat made just for the adult you!
Step 1: Prepare the ingredients
Brew the coffee. I like to brew it strong. I see no reason why cold brew wouldn’t work for this recipe. You will need two and one-fourth cups of brewed coffee.
Measure out the non-dairy creamer. You will be dividing it in two, adding part to the coffee and the other part poured into the popsicle molds without the coffee.
Add one-half cup of the non-dairy creamer to the brewed coffee along with the entire one-third cup of agave nectar. Set it in the fridge to cool.
Step 2: Pour the creamer into the molds
Use the rest of the creamer – three-fourths cup total – and pour it evenly into the bottoms of the popsicle molds. This will be a generous tablespoon into the bottom of each mold. Place the popsicle molds into the freezer on a flat surface. Freeze for about 30-40 minutes – just enough to get it started but not to freeze solid.
Step 3: Pour the coffee into the molds
After 30-40 minutes, take the molds with the partially frozen creamer out of the freezer. Stir the coffee mixture one more time. Evenly pour the coffee into each mold.
Don’t overfill the molds. The coffee mixture should go just about to the top of each mold – with maybe a tiny bit of room to spare. The liquid will expand when it freezes and you will have a big mess. It’s better to discard some than to overfill.
Step 4: Freeze
It’s time to pace the sticks and freeze the java pops. If you have a cover like my popsicle molds, put the cover on and place each stick into the slits at the top. The cover will hold the sticks in place.
Do not shove the sticks all the way to the bottom of the mold or you won’t have enough stick to hold onto when you unmold them.
If your popsicle mold doesn’t have a cover, then freeze for an hour or two before carefully sliding the sticks into each mold. The popsicles should be a little slushy when you do this step – not frozen solid. Again, don’t shove the sticks too far in.
Return to the freezer for about six hours for the popsicles to fully freeze.
Final step: Unmold and enjoy!
If you are using a silicone mold, it should, in theory, be easy enough to push the popsicles from the molds. I usually end up running the bottom part under warm water for a minute and then I can easily push them up.
Store the frozen java pops in an airtight container or freezer bag until ready to eat and enjoy. Remember, these are icy like a popsicle – except for the creamer part at the tip which is soft and will melt quickly. If you go with the rum option then they will freeze a little less solidly.
Special note if you decide to add rum to make these “real adult” popsicles
Okay, when I first set out to make these java popsicles, I only called them “adult” popsicles because of the coffee. Because most children shouldn’t be drinking coffee. Right? When I told my friend about them she was so excited about adult popsicles because of the…booze of course! (Yikes, what booze?)
When I laughingly told her there was no actual alcohol involved, she became very sad haha! So I thought, why not, I’ll give it a try and see how it works. Here is what you need to know if you make these java pops a little more “adult” with some added rum:
- The flavor is actually pretty spectacular! Adding a little bit of rum adds to the flavor for sure.
- They freeze just as icy but not as solid. Do not run warm water on the bottoms of the molds as instructed above or you will not get any of the boozy pops out in one piece.
- In fact, be prepared that some won’t come out in one piece anyway because they aren’t as solid. Carefully push from the bottom of the popsicle molds, and don’t try to lift them up by the sticks. And don’t let them sit on the counter for any amount of time before unmolding.
- Freeze for longer than the recommended 6 hours. Overnight would be best.
- There isn’t actually enough alcohol to give you a buzz in one java pop – sorry. You’d have to consume four pops to give you the equivalent of one shot of rum.
- Really and truly, do keep these out of the hands of children!
For some more great vegan frozen treats from Veggie Fun Kitchen, try:
- Healthy Coffee Popsicles, Whole Food Plant-Based (comming soon)
- Lemony Peach Popsicles
- Watermelon, Kiwi, and Coconut Popsicles
- Real Disney Dole Whip
- Strawberry Basil Sorbet
- Lemon Coconut Cream Ice Cream
The printable recipe card for java popsicles
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Frozen Java Pops, Vegan Friendly
Equipment
- popsicle mold see notes
Ingredients
- 2¼ cups strong brewed coffee
- 1¼ cups non-dairy sweetened creamer divided
- ⅓ cup agave nectar
Instructions
- Brew and measure out the coffee. Add one-half cup of the non-dairy coffee creamer and the one-third cup of agave nectar. Stir well.
- After the coffee mixture is ready, place it in the refrigerator to cool while you prepare and freeze the creamer portion.
- Use the rest of the creamer evenly into the bottom of the popsicle molds. See notes. Place the popsicle molds into the freezer on a flat surface. Freeze for about 30-40 minutes – just enough to get it started but not to freeze solid.
- After 30-40 minutes, take the molds with partially frozen creamer out of the freezer. Stir the coffee mixture one more time. Evenly pour the coffee into each mold. Don't overfill.
- If you have a cover like my popsicle molds, put the cover on and place each stick into the slits at the top. See notes if you don't have a cover
- Put back in the freezer for about 6 hours until frozen solid.
- Remove and carefully pop each popsicle out from the bottom of the silicone mold. If your mold is not silicone then follow the directions that came with your mold. If you are having trouble removing the popsicles from the molds, then run the bottoms under warm water.
