Fill the silicone popsicle molds and insert the popsicle sticks. Freeze for at least 4-6 hours, or ideally overnight.
Note, this recipe yields about 2 cups of sugar-free iced coffee. Measurements may vary, depending on the size of your popsicle molds and how many you have. For the molds, I have 6 slots, which can handle about 2 cups of liquid.
I recommend adjusting the coffee, soy milk, and stevia to your liking. I prefer my coffee black, or with just a splash of soy milk, with a touch of sweetness.
To store, transfer the coffee popsicles into a freezer bag or airtight container.