vietnamese iced coffee popsicles

Sweet, creamy, Vietnamese iced coffee popsicles – perfectly refreshing on a sunny day.

We’re finally seeing some beautiful weather here in Vancouver (I can’t believe it’s almost June!!), and one of my coworkers had a bit of a conundrum the other day. It was mid-afternoon, she needed a pick-me-up, but couldn’t decide between a coffee and a popsicle, and bemoaned the fact that we didn’t have any coffee popsicles in the freezer (yes, we have popsicles in the freezer). So of course I needed to remedy that, stat. I’ve pinned several recipes for cappuccino popsicles and mocha popsicles, and even plain coffee popsicles, but it was the idea of Vietnamese iced coffee popsicle that won out (I’ll make the others eventually). 

I’ve mentioned before that I’m not generally a big fan of sweet things. I’m much more likely to eat vegetables than fruits, and when I drink coffee? It’s black. And strong. One summer a few years ago, I was drinking iced coffees almost every day. Note that this was literally just coffee and ice. No added sweeteners or creams. One of my coworkers at the time noticed and told me about Vietnamese iced coffees, and assured me that once I tried one of those, I’d never look back. So one day he brought me one. I took one sip. And couldn’t finish. It was sooooo sweet. Ugh. I felt horrible, because it was so nice of him, but I just couldn’t drink it. It’s just not what I want when I’m drinking a coffee.

In popsicle form, however, omg it works. So well that I kept half of these at home for myself and only brought a few in for my coworkers. Heh. Oh well, they’ll survive. And it’s the easiest popsicle in the world to make too – just two ingredients! Yup, you read that right. Two. Ingredients. This is one that’s definitely being added to my regular personal supply, along with the cucumber lime mint and a few others.

Sweet, creamy, Vietnamese iced coffee popsicles – perfectly refreshing on a sunny day.

vietnamese iced coffee popsicles

<h2>vietnamese iced coffee popsicles</h2>

This recipe was inspired by several others posted online. I did a little experimenting before I came up with proportions I liked.


2 cups strong coffee (preferably dark roast)

1 14-oz can sweetened condensed milk

Did I mention this was an easy recipe? Seriously. Allow the coffee to cool, and whisk together with the sweetened condensed milk.

Pour the mixture into your moulds and allow to freeze at least 5 hours. Enjoy!

Comments: 11

  1. June+Burns May 10, 2015 at 7:09 pm Reply

    Those sound awesome!! I love Vietnamese iced coffee, always got it at the local Vietnamese place when I went there. These popsicles sound so refreshing 🙂

    • laurel @wannacomewith May 10, 2015 at 9:16 pm Reply

      I hope you let me know if you try these! I’m definitely going to be keeping my freezer stocked with this one.

  2. Thalia @ butter and brioche May 10, 2015 at 8:19 pm Reply

    I love the flavour of vietnamese iced coffee.. as I do love anything sweetened with condensed milk. Definitely craving one of these popsicles now!

    • laurel @wannacomewith May 10, 2015 at 9:16 pm Reply

      Thanks Thalia 🙂 You’re at the end of your summer now, right? I’m just getting started on popsicles.

  3. eva May 11, 2015 at 9:08 am Reply

    sounds delicious, but i’m curious, how is this vietnamese??

    • laurel @wannacomewith May 11, 2015 at 1:07 pm Reply

      Hi Eva. Apparently “Vietnamese Iced Coffee”, made with coffee and sweetened condensed milk, is a traditional sweet Vietnamese coffee drink. Obviously, mine is a dumbed down version for popsicles, but it was the inspiration for this flavour. Here’s a Wikipedia article that goes into more detail. Cheers 🙂

  4. Ann May 11, 2015 at 10:49 pm Reply

    Can I replace the milk with heavy cream ?

    • laurel @wannacomewith May 12, 2015 at 9:04 am Reply

      Hi Ann. The only sweetener in this popsicle comes from the sweetened condensed milk. If you want to use cream instead, you’ll need to add some sort of sweetener as well. Be sure to taste it before freezing and keep in mind that it will taste less sweet after freezing, so add more sugar than you think you would like. I haven’t tried this personally, so I’m not sure how they would turn out. It’s worth a try though. 🙂

  5. […] RECIPE: Vietnamese Iced Coffee Pops  […]

  6. Kenny Watzke August 16, 2015 at 12:40 pm Reply

    Where do you buy purchase the molds?

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