Healthy cookies and cream popsicles with marbled chocolate and vanilla ice cream, few ingredients, vegan and gluten-free, free of dairy, and full of cookies, either oreos or your choice of cookie.
Cookies and Cream Popsicles
These healthy cookies and cream popsicles are really great any season. I have provided you with both vanilla and chocolate no churn ice cream as the base, but if you are short on time, only make one flavor.
The chocolate flavor takes longer as it uses soaked cashews. The chocolate flavor comes from anti-oxidant rich cocoa, and the flavor is energizing and offers up some nutritional support.
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The vanilla base is easier, just a blend of dairy free milk. It's best to use a high fat milk such as coconut or cashew to create a creamy texture. To diminish any coconut flavor, use the light canned version.
My recipe uses these two base recipes to make marbled cookies and cream popsicles, but each base on their own, with oreos mixed in, is a fast-track way to cookies and cream ice cream.
Ingredients in Cookies and Cream Popsicles
Chocolate Ice Cream Base
soaked cashews, or boiled
dairy free milk
maple syrup
cocoa
oreos
Vanilla Ice Cream Base
coconut milk
maple syrup
vanilla
oreos
What is Cookies and Cream Ice Cream?
Cookies and cream ice cream is fairly well-known, and is said to have originated sometime in the early 80s. A cookie ice cream flavor was said to be create in 1979 by South Dakota State University student, Joe Leedom. Within a few years, a few ice cream parlors used oreos as the cookie, named it "Oreo Cream" and got into a tangle with the company, Nabisco, who owns the Oreo cookie trademark.
An article in the July 2019 Washington Post proclaimed the flavor to be the most popular behind chocolate and vanilla.
Making Cookies and Cream Popsicles Recipe
These popsicles are basically ice cream in a popsicle mold. And I give you two ways to make cookies and cream ice cream, with a chocolate and vanilla base.
Chocolate cookies and cream ice cream: This version produces chocolate ice cream and takes slightly longer, involving soaking cashews the prior night. The result is sweet, healthy and cream.
Step one: Soak cashews in water at least two hours or overnight in refrigerator or boil for 2 minutes. Rinse.
Step two: Blend ingredients, except for oreos, taste for sweetness, adding more syrup if you want it sweeter. Sprinkle in oreo crumbs.
Step three: Set aside and make the vanilla base.
Vanilla cookies and cream ice cream: The other is fast, just as healthy, using coconut milk. You can't really taste the coconut, so if you have full fat coconut milk on hand, this might be the best route for you. Both ways are no churn, both make fantastic popsicles!
Step one: Shake up or sit in hot water the can of coconut milk to dissolve any solids.
Step two: Blend ingredients, except for oreos, taste for sweetness, adding more syrup if you want it sweeter. Sprinkle in oreo crumbs.
Make Popsicles:
1. Fill each popsicle well halfway with either flavor
2. Push in or sprinkle crushed cookies
3. Pour to top off each popsicle well.
4. Freeze your mold for 30 minutes, then insert sticks.
5. Freeze your pops at least four hours or overnight.
6. 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!
All 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 cocoa powder instead. I use black to match the dark color of oreos.
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.
Cookies and Cream Popsicles Nutrition
Both the chocolate and vanilla ice cream bases contribute healthy fats, and anti-bacterial properties both from cashews and coconut cream. And the swirl of black cocoa offers magnesium and mood-boosting aspects.
And the recipe is vegan and dairy-free. Oreos are vegan by accident, but choose a gluten-free cookies to make the treat GF.
So I hope you enjoy these pops, and make them soon.
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 in these pictures, lol!
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Cookies and Cream Popsicles
Ingredients
Chocolate Ice Cream Base
- 2 cups cashews, no salt, no roasted soaked at least two hours or boil for 2 minutes and either way, rinse
- 1 ½ cup dairy free milk
- 2 tbsp maple syrup taste test for sweeter flavor
- 2 tbsp cocoa I use dark cocoa by Ghirardelli or Valhrona
- ¼ cup crushed oreos
Vanilla Ice Cream Base
- 2 14 ounce coconut milk (canned, full fat or use light version for less coconut flavor)
- 1 tbsp maple syrup
- 1 tsp vanilla
- ¼ cup crushed oreos
Popsicle Mix-ins
- 5 oreo cookies, broken in half or quarters
Useful Equipment
- Popsicle Mold (I use this popsicle mold)
Instructions
Chocolate Base
- Soak cashews in water at least two hours or overnight in refrigerator or boil for 2 minutes. Rinse.
- Blend ingredients - not oreos - and taste for sweetness, adding more syrup if you want it sweeter.
- Sprinkle in the crushed oreos
Vanilla Base
- Do not chill the full fat cans of milk. Shake the room-temperature can 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.
- Blend ingredients, not oreos, into a creamy texture.
- Sprinkle in the crushed oreos
Make Popsicles
- Fill each popsicle well halfway with either flavor
- Push in chunks of cookie and sprinkle with crushed cookies
- Pour to top off each popsicle well with the other flavor
- Freeze your mold for 30 minutes, then insert sticks.
- 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!
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