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Top of the popsicles

There’s no beating a really great filter or espresso, but sometimes, just sometimes, it’s nice to try something a little bit different.

This summer has seen the nation go mad for cold brew and iced coffee. Inspired by a couple of cafe’s tweeting that they’ve been playing with the idea of coffee ice lollies, we’ve taken the notion a step further. What could be better in the melty, humid heatwave we’ve been enjoying, than something that can satisfy your caffeine cravings as well as effectively cooling you down with frozen, caffeinated goodness and a cheekily indulgent pimping?

Yup, we approached three very different people to share their recipes and ideas for coffee-based ice lollies.

Feel free to experiment with the recipes and make them your own, share them with us on Facebook, Instagram and Twitter.

Edd Kimber

AKA The Boy Who Bakes, was the original winner of The Great British Bake Off, now about to return to our screens for a fifth series. Edd’s third book, Patisserie Made Simple, is set to launch in October this year. We know he’s a big coffee fan and so approached him to create something a little bit different.

“Over the summer, I’ve been drinking a lot of cold brew,” says Edd. “I got hooked on Stumptown’s version while I was in New York. Back in London, my cold brew of choice is definitely from Sandows. It seemed obvious to use the cold brew in a pop and I’ve simply paired it with cardamom and milk chocolate. It’s a classic combo which creates a really nice mellow and refreshing popsicle.”

Cold Brew Popsicle with Cardamom and Milk Chocolate

550ml cold brew coffee

75g caster sugar

100ml double cream

25ml kahlua

1/4 tsp finely ground cardamom

200g milk chocolate

1.5 tbsp oil (any neutral-tasting oil will do)

In a large jug, mix together the cold brew and the sugar, mixing until the sugar has dissolved. Add the cream, kahlua and cardamom and mix to combine. Pour into 10 popsicle moulds and place in the freezer. Once the mixture has started to freeze, place a popsicle stick into the middle of each lolly then leave for at least four hours or until fully frozen. Next, melt the chocolate in a bowl set over a pan of simmering water. Once fully melted, remove the bowl from the heat and allow to cool for about 10 minutes, then add the oil and mix to combine. Half dip each popsicle into the chocolate and set onto a parchment-lined baking tray. Place back into the freezer to set.  These popsicles will keep for up to a month.

Sandows London

Hugh and Luke have stormed the coffee scene this summer with their hugely popular cold brew. The chilled beverage is now available in a large number of independent cafes and delis, and also Selfridges. Here, they share some ideas for making your own grown-up mini milks.

“Cold brew ice lollies have always been on our ‘things to do with cold brew’ list. We found ourselves with a little spare time last week and decided that we would give it a go. Spurred on by the weather and general interest in the notion of frozen cold brew, we came up with a
few versions. Our aim was to recreate everyone’s old favourite ‘mini milks’ but with a coffee twist.

The results were delicious. The mochapop tasted almost exactly like a chocolate mini milk and the cold brew/ maple syrup combination gives a real toffee sweetness. The milkypop is like
a really great iced latte… could be even better with a hint of salt (try it!). The butterscotch and banana one was just pure indulgence. The granola pop added a little crunch and character and makes for a great summery all-in-one breakfast, even the coffee is in there.”


30ml chocolate milk, 50ml cold brew, 5ml maple syrup, one drop of vanilla extract. For a special treat, replace the chocolate milk with The Pressery’s cacao almond milk and up the maple syrup to 10ml.


Same as mochapop, but replace the chocolate milk with whole or semi-skimmed regular milk. Again, try this with The Pressery’s almond milk for a nutty twist on this classic. Up the maple syrup content once again.

Butterscotch Pop

30ml whole milk with three tablespoons of butterscotch flavour Angel Delight powder mixed in, 50ml cold brew, 5ml maple syrup, one drop of vanilla extract, six thin slices of banana.


Same as mochapop but with granola, fruit and seeds added, then go a little crazy with the maple syrup

Simply mix all the ingredients for each suggestion before freezing.

The Ice Kitchen

Cesar Roden (yes, his grandmother is none other than food writer Claudia Roden) started The Ice Kitchen last spring, bringing artisan ice lollies to London. Together with his aunt, Nadia Roden, they’ve just produced their first book, 50 Lolly Recipes. Filled with exotic twists on favourites and unusual serving ideas, partly inspired by Nadia’s memories of time spent in the kitchen with her mother, Claudia, it’s a book that is sure to fire sparks of creativity. Here, Cesar has shared an excerpt from the book with a recipe for a Vietnamese Coffee lolly.

“As young artists in New York, we used to go around the corner to a Vietnamese restaurant called Nha Trang in Chinatown for cheap and delicious meals. They used to bring each of us a cup of sweet condensed milk and a separate cup that was topped with a small metal filter of the freshest coffee. The whole ceremony made a big impression.

Here it is, on a stick. To brew the strong coffee needed for this lolly, we use a paper filter directly over a cup and load it with coffee grounds. You’ll be flying.”

Vietnamese Ice Lolly

makes 8-10

150ml sweetened condensed milk

100ml double cream or milk

500ml freshly brewed, extra strong coffee (We used 75g of Assui Craik from East Timor by Pact Coffee and brewed for around 6-8minutes)

Put the condensed milk into a bowl and pour the freshly brewed coffee and the cream over it.
Mix until completely blended. Pour the mixture into the ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert a lolly stick and freeze.