These Salted Caramel Mocha Popsicles are creamy, rich, and so easy to make.
They taste like a frozen coffee shop treat, with chocolate, caramel, coffee, and just enough salt to make every bite pop.
Servings: 8 popsicles
Cook Time: 5 minutes
Freeze Time: 6 hours
Total Time: 6 hours 15 minutes
Why I Love This Recipe
I love this recipe because it feels fancy but takes very little work. The first time I made a version of these, I wanted something cold, creamy, and chocolatey, but not icy or hard as a rock. The Greek yogurt helped so much. It made the popsicles smooth, rich, and a little tangy in the best way.
These are great because:
They taste like a mocha caramel drink in frozen form.
The melted chocolate makes them rich and smooth.
Greek yogurt keeps the texture creamy instead of icy.
The sea salt balances the sweetness.
They are easy to make ahead and keep in the freezer.
What You’ll Need
1 1/2 cups semi-sweet chocolate chips
1 cup sea salt caramel milk, or chocolate milk
2 tablespoons strong brewed coffee, cooled
2 teaspoons vanilla extract
1 1/2 cups plain Greek yogurt
1 tablespoon caramel sauce, plus more for drizzling
1/4 teaspoon fine sea salt
Optional: flaky sea salt for topping
Pro Tips
Use full-fat or 5% Greek yogurt for the creamiest popsicles.
Let the chocolate mixture cool for 5 minutes before adding yogurt, or the yogurt may turn grainy.
Do not skip the sieve. It catches tiny chocolate bits and makes the popsicles smoother.
Taste before freezing. Add a little more caramel sauce if you want it sweeter.
Leave a little space at the top of each mold because the mixture expands as it freezes.
Tools Required
Medium saucepan
Whisk
Silicone spatula
Measuring cups
Measuring spoons
Fine mesh sieve
Medium mixing bowl
Popsicle mold
Popsicle sticks
Freezer
Recipe and Instructions
Step 1: Melt the Chocolate
Add 1 1/2 cups semi-sweet chocolate chips to a medium saucepan. Warm over medium-low heat, stirring often with a silicone spatula, until the chocolate is fully melted and smooth.
Step 2: Add the Caramel Milk and Coffee
Turn the heat to medium. Slowly pour in 1 cup sea salt caramel milk and 2 tablespoons cooled strong brewed coffee while whisking the melted chocolate. Keep whisking until the mixture is smooth and reaches a gentle simmer. Remove it from the heat right away.
Step 3: Stir in Flavor and Creaminess
Let the chocolate mixture cool for 5 minutes. Add 2 teaspoons vanilla extract, 1 1/2 cups plain Greek yogurt, 1 tablespoon caramel sauce, and 1/4 teaspoon fine sea salt. Whisk until smooth and creamy.
Step 4: Strain the Mixture
Pour the creamy salted caramel mocha mixture through a fine mesh sieve into a medium bowl. Press gently with a spatula to remove any tiny chocolate pieces.
Step 5: Fill the Popsicle Molds
Pour the smooth salted caramel mocha mixture into popsicle molds, leaving a little space at the top. Add popsicle sticks.
Step 6: Freeze and Serve
Freeze the popsicles for at least 6 hours, or until firm. Unmold, then drizzle with extra caramel sauce and sprinkle with optional flaky sea salt.
Why This Recipe Works Quick Science
Melted chocolate adds fat, which helps the popsicles taste rich and smooth.
Greek yogurt adds body, so the popsicles freeze creamy instead of watery.
Coffee makes the chocolate flavor deeper, even with just 2 tablespoons.
Salt makes the caramel and chocolate taste stronger, not just salty.
Straining removes tiny chocolate lumps for a better texture.
Macros Information
Approximate per popsicle:
Calories: 210
Carbs: 27g
Protein: 6g
Fat: 10g
Sugar: 22g
Common Mistakes
Overheating the chocolate can make it thick or grainy.
Adding cold yogurt to very hot chocolate can make the texture less smooth.
Skipping the sieve can leave little chocolate chunks.
Using low-fat yogurt may make the popsicles icier.
Not freezing long enough can make them break when unmolding.
Substitutions and Variations
Use chocolate milk if you cannot find sea salt caramel milk.
Use decaf coffee for a lower-caffeine version.
Use vanilla Greek yogurt for a sweeter popsicle.
Add 1 tablespoon cocoa powder for a darker chocolate flavor.
Swirl extra caramel into each mold before freezing.
Make Ahead Tips
These are perfect to make ahead. Freeze them the night before serving. Once firm, you can unmold them and store them in a freezer bag with parchment between each popsicle.
Leftovers and Storage
Store popsicles in the freezer for up to 2 months.
Keep them in an airtight freezer bag or container.
Let them sit at room temperature for 2 minutes before eating if they are too firm.
What to Serve With
Fresh strawberries
Whipped cream
Iced coffee
Chocolate cookies
A small bowl of caramel sauce for dipping
FAQ
Can I make these without coffee?
Yes. Replace the 2 tablespoons coffee with 2 tablespoons extra caramel milk.
Can I use regular yogurt?
Yes, but Greek yogurt makes them creamier.
Can I make these sweeter?
Yes. Add 1 to 2 more tablespoons caramel sauce.
How do I unmold popsicles easily?
Run the outside of the mold under warm water for 10 to 20 seconds.
Can I use homemade caramel milk?
Yes. Stir caramel sauce and a pinch of salt into regular milk.
Final Thoughts
These Salted Caramel Mocha Popsicles are rich, creamy, and simple in the best way. Make a batch, tuck them in the freezer, and enjoy a cold little chocolate-caramel treat whenever the craving hits.
