Because it had to be done… and how could I possibly resist? These coffee popsicles are inspired by the currently trending Korean whipped iced coffee. What seemed like a simple idea on paper, turned out to be a bit more challenging than I had initially imagined. It took me a few trials to get these popsicles right. Even so, shooting them was a bit of a nightmare because the whipped coffee was melting fast. The end result was a delicious take on the caffeinated beverage. I also tried a vegan version of the same and it tasted just as good. I have mentioned the dairy-free alternatives at the end of the recipe.

Recipe

Dalgona Coffee Popsicles

(Makes 6 small popsicles)

Ingredients

1 cup low fat cream (or half & half)
3 tbsp condensed milk
1/4 tsp pure vanilla extract
Pinch of salt
2 tbsp instant coffee granules (I used Davidoff Espresso 57 Intense)
2 tbsp granulated coconut/white sugar
2 tbsp hot water

Method

In a bowl, whisk together the cream, condensed milk, vanilla and salt. Set aside 3 tbsp of the mixture and pour the rest into popsicles molds. Place in the freezer for 30-45 minutes or until lightly set.

For the whipped coffee, combine the instant coffee granules, sugar and hot water in a deep bowl and use an electric whisk to whip the mixture until it turns pale, fluffy and very thick. Stir in the 3 tbsp of the reserved cream base into the whipped coffee (this helps it to freeze firmer).

Remove the popsicle molds from the freezer. Spoon the whipped coffee cream over the top of the cream layer and freeze the popsicles for another 30 minutes. Insert popsicle sticks or skewers into the popsicles and freeze again for 4-6 hours or until set.

To unmold the popsicles, dip them in very hot water a few times and extract from the molds. Serve immediately.

For a vegan version of these popsicles, substitute the cream with canned coconut cream and use maple syrup in place of the condensed milk.