In a medium saucepan over low heat, combine the coffee, sweetened condensed milk and heavy cream. Heat, stirring constantly, until ingredients are well combined and just slightly warm.
Remove from heat and pour into popsicle molds, being sure to leave ½ inch of space at the top of the molds.
Freeze at least 12 hours.
To serve, run molds under hot water to release pops. Serve immediately.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2015/06/coffee-cream-pops.html