These mocha cookies and cream pops are an adult twist on cookies and milk — a perfect after-work treat for those 18 and older.
Disclosure: This post was sponsored by International Delight®. As always, my thoughts and opinions are my own.
Good news: I met with my thesis committee this week, and they have allowed me to defend my thesis in September.
That’s exciting and terrifying all at once. I’m relieved because it means I can finish med school, become a doctor, and not be a student forever. At the same time, it means I’ll be writing my thesis, preparing for a long oral exam, returning to clinical rotations, and diving back into intense studying. Mixed feelings are guaranteed.
It’s been a week of coping with ALL THE COFFEE — literally. Coffee has helped me get through long days, and when one coffee isn’t enough, I’ve been indulging in what I call double coffee:
- Make coffee-based popsicles.
- Pour an iced coffee to sip.
- Enjoy a coffee-infused popsicle while sipping your iced coffee.
- Optionally dunk the popsicle in the iced coffee for a full cookies-and-milk-meets-coffee experience.
These mocha cookies and cream pops are the perfect after-work snack when you need to relax after a stressful day. They capture the nostalgia of cookies and milk but with a grown-up coffee and chocolate twist. I first got the idea while enjoying International Delight’s mocha iced coffee — the chocolate notes begged to be amplified. So I crushed chocolate sandwich cookies, stirred them into the mocha-coconut milk base, poured everything into molds, and froze them into dream popsicles.
This version feels like dessert and a pick-me-up at once. They’re creamy, chocolatey, slightly coffee-forward, and studded with cookie pieces. If you’re 18 or older and in need of a fun, cooling treat with a bit of caffeine, these pops deliver.
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup mocha iced coffee (chilled)
- 1/4 cup sugar
- 1 1/2 tsp vanilla extract
- 18 chocolate sandwich cookies, divided
- In a small saucepan, combine the coconut milk, mocha iced coffee, and sugar. Warm gently over medium heat, stirring frequently, until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly.
- Place one whole cookie in each popsicle mold. Crush the remaining cookies into medium-sized pieces and fold them into the cooled milk mixture. Pour the mixture into the molds, covering the whole cookies.
- Freeze until solid, about 4–6 hours or overnight for best results. To unmold, briefly run the outside of the molds under warm water to loosen the popsicles.
Storage and make-ahead tips: Store popsicles in an airtight container or a resealable freezer bag to prevent freezer burn and to keep them tasting fresh. These popsshould keep well for several weeks, though they are best within the first two weeks for optimal texture and flavor.
Serving suggestions: Serve the popsicles straight from the freezer for a refreshing, creamy dessert. For an extra indulgent adult treat, dip the tops briefly into melted dark chocolate and return to the freezer to set, or sprinkle a few extra crushed cookies over the top before they fully freeze.
Variations and substitutions: If you prefer a different flavor profile, swap the mocha iced coffee for a vanilla iced coffee or a flavored iced latte. For a nutty twist, add a tablespoon of almond butter to the milk mixture and blend until smooth before stirring in cookie pieces. Vegan-friendly variations are possible by choosing a plant-based iced coffee that fits your diet.
This conversation is sponsored by International Delight. The opinions and text are all mine.