Coffee and Almond Milk Ice Blocks served on a bed of ice cubes

Kick-start your morning with our gluten-free Iced Coffee Popsicles.


Cara Boatswain
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Course Breakfast
Servings 6


  • 1 cup freshly brewed coffee chilled
  • ¼ cup + 1 tablespoon caster sugar
  • Boiling water
  • ½ cup almond milk


  • Dissolve ¼ cup sugar in ½ cup boiling water. Add to chilled coffee and stir to combine.
  • Pour mixture into 6 ice-block (popsicle) moulds so they are ¾ full. Freeze until they begin to firm, about 3 hours.
  • Dissolve 1 tablespoons sugar in ⅓ cup boiling water.
  • Stir through almond milk.
  • Remove ice-blocks (pops) from the freezer and divide almond milk evenly between moulds. Place in freezer for 6 hours or overnight until solid.
  • Remove from moulds to serve.
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The recipe for Iced Coffee Popsicles recipe first appeared in Issue 15 of Australian Gluten-Free Life. Pick up a copy in our back issue store today for more ways to stay cool this summer.