These popsicles are cold, creamy, chocolatey, and just the right amount of salty-sweet. If you love an iced mocha or a spoonful of salted caramel, you’re gonna be obsessed.
I started making these during a heatwave when I wanted coffee but couldn’t even think about something hot.
One batch in the freezer and you’ve got a frosty treat ready to grab any time.
What You’ll Need
- 1 cup brewed strong coffee, cooled
- ½ cup unsweetened vanilla almond milk
- ¼ cup salted caramel sauce (plus extra for drizzling)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- 1 scoop chocolate protein powder (optional)
- Pinch of flaky sea salt
Why I Love This Recipe
I keep these in my freezer all summer long. They’re like a frozen coffee shop drink, but better.
- Super refreshing when it’s hot
- Tastes like dessert, but you can call it a snack
- Sweet and salty combo is addictive
- High in flavor, not high in sugar
- No blender or fancy equipment needed
Servings and Time
Servings: 6 popsicles
Time: 10 minutes prep + 6 hours freeze time
Macros (per popsicle, with protein powder)
- Calories: 95
- Protein: 5g
- Carbs: 11g
- Fat: 3g
- Sugar: 7g
Why This Recipe Works (Quick Science)
The caramel adds thickness and sweetness, helping the popsicles stay creamy instead of icy. Cocoa powder gives depth, and coffee boosts the mocha flavor. A little sea salt brings everything to life. The almond milk keeps it light but still smooth, and the protein powder (if you use it) adds body and richness without needing cream.
Common Mistakes
- Not cooling the coffee – warm liquid melts everything and makes texture weird
- Skipping the salt – makes the flavors fall flat
- Not mixing well – cocoa powder needs to be fully dissolved
- Overfilling molds – leave a little space so they don’t overflow as they freeze
What to Serve With
- A cold brew or iced latte
- Fresh fruit on the side
- A crunchy granola bar
- Dark chocolate square for extra treat vibes
Tools Needed
- Mixing bowl
- Whisk or spoon
- Popsicle mold
- Popsicle sticks
- Measuring cups and spoons
Substitutions and Variations
- Oat milk or regular milk instead of almond milk
- Honey or agave in place of maple syrup
- Leave out the protein powder if you want
- Use decaf coffee if you’re sensitive to caffeine
- Swap cocoa powder for melted dark chocolate for a richer version
Make Ahead Tips
Make a double batch and keep them frozen for up to 2 weeks in a sealed container. Just run warm water over the mold for 5–10 seconds to pop them out cleanly.
How to Make Salted Caramel Mocha Popsicles
Step 1: Brew and cool the coffee
Brew 1 cup of strong coffee and let it cool to room temperature before starting.
Step 2: Add coffee, almond milk, and caramel to bowl
In a mixing bowl, combine the 1 cup of cooled coffee, ½ cup of unsweetened vanilla almond milk, and ¼ cup of salted caramel sauce.
Step 3: Whisk in cocoa powder, maple syrup, protein powder, and salt
Add 2 tbsp unsweetened cocoa powder, 2 tbsp maple syrup, 1 scoop of chocolate protein powder (optional), and a pinch of flaky sea salt to the bowl. Whisk everything together until smooth and fully blended.
AI Image Prompt:
Ultra close-up of a whisk mixing together coffee, almond milk, caramel, cocoa powder, maple syrup, chocolate protein powder, and flaky sea salt in a glass bowl. Mixture is dark and smooth with no clumps. Set on a white marble counter with hints of gold, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 4: Pour into popsicle molds
Carefully pour the mocha mixture into your popsicle molds, filling each one almost to the top but leaving a tiny bit of space for expansion.
Step 5: Insert sticks and freeze
Place popsicle sticks into each mold and freeze for at least 6 hours, or until completely solid.
Step 6: Unmold and drizzle with caramel + sea salt
Remove the frozen popsicles from the molds and place them on a small white plate. Lightly drizzle extra salted caramel sauce on top and sprinkle a pinch of flaky sea salt over each one.
Leftovers & Storage
Keep leftover popsicles in the mold or transfer them to a sealed container or freezer bag. They’re best within 2 weeks. For easy removal, run warm water over the mold for a few seconds.
Conclusion
These Salted Caramel Mocha Popsicles are the best frozen treat for coffee lovers. They’re bold, creamy, and have that perfect salty-sweet balance. Make a batch, enjoy the chill, and drop a comment to let me know how they turned out — or how you made them your own!