These cookies and cream popsicles, also called Oreo popsicles, are a summer treat easily made with just 3 healthy ingredients. This dairy-free popsicle is rippled with chocolate sauce and a chunky chocolate cookie in every bite. A kid-friendly homemade popsicle.
These easy cookies and cream popsicles are simply milk, maple syrup, chocolate sauce and Oreo cookies. This treat, also called Oreo popsicles, couldn't be easier to make in a blender. Just mix up a creamy milk, maple syrup and vanilla, pour into popsicle molds and freeze. This delicious dairy-free popsicle is healthier than store bought, and the perfect summer treat for adults and kids alike.
This Oreo cookie popsicle can be eaten by everyone because the ingredients are vegan and dairy-free and can be gluten-free. These cookies and cream popsicles are full of surprise nutrition, just like all of my popsicle recipes, including my homemade fudgesicles, and my creamy creamsicle cauliflower popsicles.
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Why You'll Love These
A nourishing popsicle: These popsicles are made from three nourishing ingredients and are without additives and no refined sugar. You can choose any milk, but I chose coconut milk because it is creamy and high in antioxidants that fight disease-causing free radicals.
Delicious dairy-free dessert. 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 oreo popsicle flavor is also called the cookies and cream ice cream flavor. Cookies and cream is a relatively new flavor, 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. This dairy-free popsicle is also vegan and gluten-free. Just be sure to choose a vegan and gluten-free milk. Oreo cookies are vegan by accident, but for gluten-free popsicles be sure to use gluten free Oreos.
Ingredients
Milk. For the creamiest texture, use canned full-fat coconut milk from a can such as this one. Full fat will give you the creamiest popsicles, but you can use light canned coconut milk if you want less of a coconut flavor.
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.
Oreo cookies. Oreos are the perfect cookies for these sandwich cookie popsicles, but any chocolate sandwich cookie works.
Equipment
To make these cookies and cream popsicles, you'll need a blender - I used a Blendtec, and a popsicle mold. If you don't have a mold, use paper cups.
Recommended Popsicle Mold Choices
Steps to Make These Dairy-Free Popsicles
Find the detailed recipe for these cookies and cream popsicles at the bottom of the page, but here are general steps.
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.
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Step 2. Put the chocolate chips in a heat-safe container. I use a Pyrex glass measuring cup. And 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 Oreo 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 2 tablespoons of crushed cookie to each well. Then alternate adding the vanilla and chocolate mixture. Leave a ½ an inch gap on top to allow for expansion as the popsicle freezes.
Step 6. Add the sticks and freeze for at least four hours.
Step 7. Remove the cookies and cream 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.
Storage
Store these popsicles in a sealed bag or container in a freezer for up to four months. Any longer and they may develop freezer burn. To keep them from sticking, separate them with parchment paper.
Recipe Tips
Unsweetened cocoa. For a darker color, use dutch processed cocoa, but any unsweetened cocoa works. Dutch cocoa is washed to reduce acidity so technically makes it a bit more processed than other cocoas, thus less healthy, but its deep cocoa flavor intensifies the flavor of chocolate.
Use only 2 tablespoons of crushed cookies to each popsicle mold well. Using more might cause your popsicle to break apart.
Recipe Variations
Add flavor extracts. Mint extract turns this healthy popsicle into a mint creamsicle. And orange into a chocolate orange popsicle.
Use different cookies. The cookie can be a different flavor Oreo cookie, a different brand sandwich cookie, or a ginger snap, a samoa cookie, or a raisin cinnamon style hermit cookie. Just be sure the cookie you use fits your dietary needs.
Coat popsicles with chocolate. Melt ½ cup chocolate chips at 60 seconds in microwave. Allow to cool about 5 minutes, pour into a glass, and dip your popsicles halfway to create a chocolate dipped treat. Sprinkle that with crushed cookies or nuts and lay popsicles on a pan lined with parchment paper and put in freezer to set about 10 minutes.
FAQS
The cookies and cream flavor was said to be invented in 1979 by the plant manager and students with the South Dakota State University's dairy plant where they both taught students and produced ice cream products.
Popsicles take about two to three hours to freeze in a the freezer. Adding vanilla or alcohol will slow or inhibit freezing.
Other Oreo Recipes
- Oreo Brownies
- Cookies & Cream Parfaits (vegan Baileys)
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Cookies and Cream Popsicles (dairy-free)
Ingredients
- 2 cans (27 ounces) coconut milk, full fat or 2 cups any milk + 1 cup yogurt
- 2 tablespoon pure maple syrup
- ½ cup (56g) chocolate chips melted, dairy free
- 1 teaspoon vanilla extract
- 12 oreo cookies, broken in half or quarters
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Instructions
- Be sure the coconut milk can is at room temperature. Shake it up to evenly distribute the solids and liquids inside. Open each can, and if the solids are still separated, sit the open cans in a pot of boiling water and stir for a minute until the mixture is smooth.
- Pour the canned milk, maple syrup, and vanilla in a bowl, and stir.2 cans (27 ounces) coconut milk, full fat, 2 tablespoon pure maple syrup, 1 teaspoon vanilla extract
- In a microwave safe container, melt the chocolate chips in the microwave for 60 seconds. Stir until melted.½ cup (56g) chocolate chips
- Pour ½ cup of this vanilla milk mixture into the melted chocolate and stir.
Make oreo 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 each popsicle mold well with about 2 tablespoons full of broken cookies.
- Add the vanilla and chocolate mixtures by pouring alternatingly until the popsicle mold is nearly full, leaving about ½ an inch gap on top to allow for expansion as the popsicle freezes.
- Depending on your mold, insert your sticks now or freeze your mold for 30 minutes, and then insert 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.
Didi says
Made these today. My kids loved the marble effect. They came out perfectly.
Dee Dine says
I'm so glad!