These creamy, dreamy coffee cookies & cream popsicles are simple to make. With coconut milk, brewed coffee and plenty of crushed sandwich cookies, they’re a delightful way to cool off in summer. Dairy-free and vegan.

I’m not a fan of extreme heat, but popsicles have become my go-to way to cope. They’re quick to grab, satisfying and endlessly customizable.

Hot from errands or a walk with the dog? A popsicle cools you down instantly.

Craving an after-dinner treat? Popsicles are perfect for that too.

My popsicle molds have been in heavy rotation this season.

While fruity ice pops are lovely, I often prefer creamy versions — they feel more indulgent and satisfying. Add cookies and cream into the mix and there’s no contest.

Still obsessed with coconut milk, I used it as the base for these coffee cookies & cream popsicles. They’re creamy without being overly rich, with a hint of coffee and lots of crushed chocolate sandwich cookies throughout.

Because these rely on coconut milk rather than heavy cream, they feel lighter and are easy to enjoy more than once a day when the temperature soars.

Additional Popsicle Recipes You Might Enjoy:

Apple Pie Popsicles
Mango Coconut Ice Pops
Coconut Mojito Ice Pops
Watermelon and Cream Ice Pops

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Coffee Cookies & Cream Popsicles

Yield:
about 8 to 9 pops, depending on molds

Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

These creamy coffee cookies & cream popsicles are easy to prepare and make a refreshing summer treat. Dairy-free and vegan, they combine coconut milk, coffee and crushed sandwich cookies for extra texture.

Ingredients

1 (13.5 ounce) can full-fat coconut milk
¼ cup plus 1 tablespoon coconut sugar
1 cup brewed coffee, cooled slightly
1 ½ teaspoons vanilla extract
10 to 12 chocolate sandwich cookies, crumbled

Instructions

Add the coconut milk and sugar to a small saucepan. Warm over medium heat, stirring frequently, until the sugar dissolves and the mixture is smooth. Remove from the heat and stir in the coffee and vanilla. Let cool to room temperature.
Fold in the crumbled cookies, or place some cookie pieces in the bottom of each mold and then pour in the coconut-coffee mixture to fill.
Freeze according to your popsicle mold manufacturer’s directions; typically 5 to 8 hours until fully set.

Notes

If you don’t have coconut sugar, regular granulated sugar works as a substitute.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 131
Total Fat: 9g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 61mg
Carbohydrates: 13g
Fiber: 0g
Sugar: 7g
Protein: 1g

Nutrition data is an estimate for informational purposes only and not a substitute for professional advice.