Ingredients

The following ingredients have 12 Servings
  • 2 cups French roast coffee (hot, very strong )
  • 14 ounces sweetened condensed milk (divided)
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla extract

Instruction

  • Place 2/3 cup sweetened condensed milk in a bowl or measuring pitcher. Pour the hot coffee over the top and stir until blended. Allow the coffee to cool for a few minutes.
  • Carefully pour the Vietnamese coffee into 12 popsicle molds, 2/3-3/4 full. Place in the freezer and freeze until slushy, about 1-2 hours.
  • Mix the heavy cream with 3 tablespoons sweetened condensed milk and vanilla. Pull the Popsicle out of the freezer.
  • Pour 1-2 tablespoons of cream over the top of each pop and add a popsicle stick to the middle. Return to the freezer and freeze until hard.
  • To remove from the molds: Fill the sink with warm water and dip the bottoms of the molds in the warm water for 30+ seconds. Pull the sticks straight up, don't turn or twist them. *Although I love the look of wooden popsicle sticks, the molds that come with plastic sticks (with holes throughout the sticks) are easiest to un-mold. Eat immediately, or place in freezer bags and return to the freezer.