These healthy cookies and cream ice cream popsicles are made of homemade no churn cookies and cream ice cream, are only four ingredients and free of dairy, and stuffed with oreo cookies or any cookie you choose!
Cookies and Cream Ice Cream Popsicles (dairy-free, 4 ingredients)
These healthy cookies and cream ice cream popsicles are really great any season.
Stuffed with cookies and made with anti-oxidant rich black cocoa, they are energizing and offer up some nutritional support.
So hot or cold, any season, make these delicious chilly things.
Black cocoa, combined with cashew cream and oreos, creates an extremely decadent chocolate popsicle!
Some Information about Black Cocoa
I used black cocoa powder in this popsicle recipe to match the oreo cookie black and white coloring. But you can just as easily use cacao powder instead.
Black cocoa powder is a bit less healthy than raw cacao powder – it is “dutched” or washed to reduce acidity.
But black cocoa tastes delicious, and imparts a deep cocoa flavor that intensifies the flavor of chocolate.
And it has some nutrition: fiber, magnesium and antioxidants. Just not quite as much as raw cacao powder.
If you want to work with black cocoa in a dramatic frosting, try my no-bake chocolate mousse torte here.
About the Cookies and Cream Ice Cream
The nutrition of the homemade cookies and cream ice cream in these popsicles is not to be sneezed at either. The ice cream is no-churn, and made with cashews. Cashews contribute healthy fats, while the swirl of black cocoa offering magnesium and mood-boosting aspects.
And actually they are so easy to throw together! And in case you didn’t know, oreo cookies are vegan. Now, of course they are still processed, and as a rule I avoid anything processed in my recipes, but I toss in a few
dozen, so balance, you know?
There comes a time in everyone’s life when an oreo is needed.
And when I first made these, that was such the time for me.
It was winter, and I was dealing with subzero temperatures, helping my family through winter schedules, and trying to finish editing my book.
But actually let’s get serious. Who really needs a reason to eat a cookies & cream popsicle?
So I hope you enjoy these pops, and make them this weekend.
Share on social media if you love them! I’d love to see how well you got yours out of the mold. I hope you did better than me. I think I stuffed one-too-many cookies in there, haha!
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Healthy Cookies and Cream Ice Cream Popsicles
Make the Cashew Cream
- Submerge the cashews in water at least two hours or overnight in refrigerator.
- Next day, rinse them, and put them in blender. Add 1 cup of plant milk and blend until creamy. If you want it to be creamier and easier to pour into molds, feel free to add more of the plant milk at this point but hold some back for the next steps. Add in the maple syrup if you think it needs sweetening.
- Remove half the cashew cream mixture and set aside - it's the vanilla portion of the popsicle mixture.
- Add the black cocoa to the remaining cashew cream in the blender. Blend until creamy. Here is where you may need to add some or all of the remaining milk. This is your chocolate portion of the popsicle mixture.
- Fill the popsicle molds by alternating between pouring the chocolate cream, adding oreo chunks, pouring the vanilla mix. I suggest pouring in a bit of chocolate cashew mix first before adding cookies. I added a cookie chunk at the tip of mine, and that made the tip break off of some of my pops, so next time I will first pour in the mixture and then start cookie-stuffing.
- Freeze your pops at least four hours or overnight.
- To remove, dip mold in a pot of hot water and tug until they slide out. It's quite a process, don't let anyone tell you removing is easy. BUT once they are out, eat!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.