Bailey’s Coffee and Cream Ice Pops

Bailey's Coffee and Cream Ice Pops photo
These Bailey’s flavored popiscles are so fun to eat! Half of the ice pop is a Bailey’s Irish Cream spiked coffee and the other half is a creamy sweet base.

overhead photo of Bailey's Coffee and Cream Ice Pops

It’s finally Friday! And my mind is on cocktails. And as we enter the last week of August (where did the summer go??), I’m trying to crank out as many ice pops as possible, like these adult version coffee and cream ice pops. I love the intermix of the coffee and cream and being able to take separate bites of each one.

close-up of Bailey's Coffee and Cream Ice Pops
Flavorwise, these were great. The Bailey’s coffee part was a little too icy for my liking. Below, I’ve added a suggestion to add a little sour cream to the Bailey’s coffee. That is what I did with the cream base to get it to be so creamy and I think a touch of sour cream to the coffee portion will also give it a more creamy texture. Don’t worry, you won’t notice the sour cream as long as you sweeten the mixture. I learned this trick from the 3 ingredient no churn gelato I made recently (which I highly recommend making too!).

(P.S. If you’re looking for classical popsicle molds, I use this Norpro set.)

top-down photo of Bailey's Coffee and Cream Ice Pops

Bailey's Coffee and Cream Ice Pops

Prep Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
These Bailey's flavored popsicles are so fun to eat! Half of the ice pop is Bailey's Irish Cream spiked coffee and the other half is a creamy sweet base.

Ingredients:

For the coffee:

  • 1 cup brewed coffee sweetened with cream and sugar to taste
  • 2 oz Bailey's Irish Cream
  • 2 tbsp full fat sour cream (see note)
  • 1 oz condensed milk (see note)

For the cream:

  • 1 cup heavy cream
  • 4 tbsp sour cream
  • 2 oz condensed milk

Directions:

  1. Mix coffee portion of the ingredients in a bowl with a whisk until smooth. Taste and if it is not sweet enough, add more condensed milk or sugar.  Pour coffee into ice pop molds, filling up halfway. In my molds, I poured exactly 1 1/4 oz in each one. Add popsicle sticks and freeze for several hours to set.

  2. Once the coffee part is set, mix cream ingredients into a bowl and whisk until smooth. Now add the cream part to each popsicle, filling to top. Place back in the freezer and freeze for several hours or overnight until set.

Notes:


  • I didn't add the sour cream in the version above, but I suggest doing so to make the coffee part less icy.
  • The sweetened condensed milk is for if you are adding the sour cream to the coffee part.
All images and content are © Kirbie's Cravings.

4 comments on “Bailey’s Coffee and Cream Ice Pops”

  1. Awesome recipe!  Hmmm, I’m thinking Vietnamese ice coffee pops as well!

  2. hai 
    i just find out your website great recipies !
    i come from holland so maybe my  english is not very well hihi
    but i love to bake and i just wanna ask you if you can do more with baileys my mother loves it and i wanna bake al time for her. 

    i wanna thank you for all your recepies  and have lot of fun in the kitchen 

    gr MyCookieAddiction

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