Cookies and cream popsicles taste like a frosty ice cream but are dairy free with chocolate sauce and a chunky chocolate cookie in every bite. The perfect kid-friendly, vegan and gluten free summer dessert.
These easy cookies and cream popsicles are simply milk, maple syrup, chocolate sauce and cookies. Nothing could be easier. Mix it up, pour into molds and freeze. A delicious creamy health popsicle, perfect for adults and kids alike.
This recipe is delicious for everyone, but also naturally vegan and gluten free, just as are all of my popsicle recipes, including my homemade fudgesicles and my creamy creamsicle cauliflower popsicles.
Why You'll Love This Recipe
A nourishing popsicle: These popsicles are made from three nourishing ingredients and are without additives and no refined sugar. And coconut milk, the primary ingredient, is high in antioxidants that fight disease-causing free radicals and rebuild cells, as well as tops in micronutrients.
Delicious dessert for everyone. These delicious cookies and cream popsicles taste like ice cream but no dairy in sight. And it's the perfect kid treat, nutritionally sound with low sugar levels and easy to customize with your favorite cookies.
Fun & popular flavor. The cookies and cream ice cream flavor is relatively new, said to be invented in the 1980s by a student South Dakota. That recipe was dairy based however. Mine is healthier, made with no refined sugar or dairy.
Vegan and gluten-free. All the ingredients are naturally both vegan and gluten-free, using coconut milk and maple syrup. Oreos are vegan by accident, but choose a gluten-free cookies to make the treat gluten-free.
Ingredients
Coconut milk. Use the coconut milk from a can. Full fat will give you the creamiest popsicles, but use light version if you want less of a coconut flavor. Although even full fat doesn't taste extremely coconuty, especially with the vanilla.
Maple syrup. This refined sugar free sweetener is perfect for these vegan cookies and cream popsicles. But agava or date syrup also works. So does my date paste for even more healthy nutrients and fiber.
Vanilla extract. Just a small amount of vanilla extract turns the coconut milk into a vanilla ice cream. Plus the alcohol helps keep the popsicle texture creamy also just like ice cream.
Chocolate chips. Use these to add melted to some of the milk mixture to create a chocolate ice cream to a marble effect to the popsicles.
Oreos. Oreos are the perfect cookies for these sandwich cookie popsicles, but any chocolate sandwich cookie works. Use a gluten-free brand if you want the popsicles to be gluten-free.
Steps to Make
Find the detailed recipe at the bottom of the page, but here are general steps on how to make these easy dairy free popsicles.
Step 1. To prepare, shake the room-temperature coconut milk cans to distribute the solids and liquids inside or you can even set the open can in a pot of boiling water and stir until the solids liquify.
Step 2. Melt the chocolate chips in the microwave at 60 seconds. Stir smooth, and add ½ cup of the vanilla milk mixture. Stir that until you have a chocolate cream.
Step 3. Crush the cookies in a bag using a glass. You want chunks, not crumbs.
Step 4. Mix up the vanilla mixture by adding milk, maple syrup and vanilla to a bowl and whisk until combined.
Step 5. Now fill your popsicle mold. Add a few tablespoons of crushed cookie to each well. Then alternate adding the vanilla and chocolate mixture.
Step 6. Add the sticks and freeze for at least four hours.
Step 7. Remove the popsicles from the mold by running the hot water from your faucet over the bottom of the mold. Don't get water on the top or the popsicles will melt. Tug them out and if they have melted a bit from the removal process, let them re-freeze lined up on a pan in the freezer.
Storage
Store these popsicles in a sealed bag or container for up to four months.
Recipe Tips
Black cocoa. You can use unsweetened cocoa, but if you want a darker color chocolate cream, go for dutch cocoa. It is washed to reduce acidity so technically makes it a bit more processed than other cocoas, thus less healthy, but it deep cocoa flavor that intensifies the flavor of chocolate.
Use more or less cookies depending on your preference. Don't use more than 50% cookies however or your popsicle might break apart when you pull it out.
Add flavor extracts. Mint extract turns this healthy popsicle into a mint creamsicle. And orange into a chocolate orange popsicle.
Variations
Different milks. Coconut milk's high fat content is what makes this popsicle taste like ice cream, but you can also use a different milk, even one lower in fat. You should know though that coconut milk fat is the healthy kind, made of short and medium chain triglycerides that are more likely to help you feel full and be converted into energy than longer chain fatty acids found in less healthy foods.
Cookie swaps. The cookie can be a vanilla sandwich cookie, or a ginger snap, a samoa cookie, or a raisin cinnamon style hermit cookie.
Chocolate-coated popsicles. Melt more chocolate and dip your popsicles halfway to create a chocolate dipped treat. Sprinkle that with crushed cookies or nuts and you have a ice cream sundae on a stick.
Other Cookies & Cream Recipes
- Oreo Brownies
- Cookies & Cream Parfaits (vegan Baileys)
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📖 Recipe
Cookies and Cream Popsicles
Equipment
Ingredients
Chocolate Ice Cream Base
- 2 cans coconut milk use a can of full fat
- 2 tablespoon maple syrup
- ½ cup chocolate chips melted
- 1 teaspoon vanilla extract
- 12 oreo cookies, broken in half or quarters
Instructions
- Shake the room-temperature coconut milk cans to distribute the solids and liquids inside or even set the OPEN can in a pot of boiling water and stir until the solids liquify.
- Pour the milk, maple syrup, and vanilla in a bowl, and stir.2 cans coconut milk, 2 tablespoon maple syrup, 1 teaspoon vanilla extract
- Melt the chocolate chips in the microwave for 60 seconds. Stir until melted.½ cup chocolate chips
- Pour ½ cup of the vanilla milk mixture into the melted chocolate and stir.
Make popsicles
- Add the cookies to a bag, and break them with the bottom of a glass.12 oreo cookies, broken in half or quarters
- Stuff the popsicle mold with broken cookies.
- Add the vanilla and chocolate mixtures by pouring alternatingly until the popsicle mold is full.
- Freeze your mold for 30 minutes, then insert sticks. Or use the mold with a cover with slots for sticks.
- Freeze your pops at least four hours or overnight.
Remove popsicles
- To remove, dip mold in a pot of hot water and tug until they slide out.
Storage
- Keep the cookies and cream popsicles frozen in a closed container for up to three months.
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