Cookie Dough Pops!

Woohoo! We’ve officially entered summer- the season where I can dance around singing Beach Boys songs without being completely ridiculous. Now, even though summer just technically began yesterday, it’s been hot for so long that I’m certainly overdue for a refreshing, cool-down recipe. So, let’s welcome summer with the cookie dough popsicles that I previewed in my post two weeks ago!

Cookie Dough Pops (GF, V)

If you missed the story, a little while back, my awesome cousin sent me a link to “14 Unexpected Ways to Eat Cookie Dough” from Country Living. You see while all the other recipes included flour, dairy, and typical cookie dough ingredients, #11 was a vegan chocolate chip cookie dough popsicle by Tasty Yummies.

Most of the time, I don’t get along with the “healthier” gluten free and vegan desserts because I tend to prefer less nutritious desserts! But Tasty Yummies presented lots of ways to prepare these popsicles, so I had to give them a try (or five).

Cookie Dough Pops (GF, V)

The Right Option for Me!

I followed the recipe to the tee the first time, which meant I had hemp milk for the first time! (It’s currently my favorite non-dairy milk). Unfortunately, my belly wasn’t the biggest fan of full-fat coconut milk, so I tried out the rest of my trials with the lite coconut milk, a much better option for me. The full-fat coconut milk will give you a creamsicle feel, whereas the lite coconut milk will give you more of an ice popsicle feel.

After a few trials, I learned that I prefer hemp milk to almond or rice milk, and coconut sugar to brown sugar. The brown sugar is just too sweet! You can certainly experiment on your own with your favorite sugars and milk though.

Now last week, I decided to make a batch because I had friends coming over. The original recipe asks you to heat the ingredients to combine them in a pan. Well, I kind of forgot that part. Oops! But, by mixing well and ensuring I grabbed all the sugar off the bottom of the bowl, the popsicles came out exactly the same! For once my kitchen mishap worked out and now I can make cookie dough pops with less dishes to clean. 🙂

Cookie Dough Pops*

Allergies: Celiac friendly and free of the Big 8. Contains coconut.

IngredientsCookie Dough Pops (GF, V)

  • 1 can of Lite Coconut Milk (≈ 13.5 oz.)
  • ¾ cups of Hemp Milk
  • ½ cup of Coconut Sugar
  • Pinch of Salt
  • 1 tbsp. Vanilla
  • Mini Chocolate Chips- I use Enjoy Life for my GF, DF needs!
  • Popsicle Mold

Procedure

  1. Shake the hemp milk and coconut milk very well before opening.
  2. Combine the first 5 ingredients in a medium size bowl. Whisk until the ingredients to combine. The sugar will stick to the bottom, so a rubber spatula can be helpful here.
  3. Pour a layer of mini chocolate chips in the bottom of each mold.
  4. Fill the popsicle mold up a third of the way with the coconut mix. Freeze for 1 to 1.5 hours.Cookie Dough Pops (GF, V)
  5. Repeat until the mold is full. Add popsicle sticks the last time you fill the mold! Cookie Dough Pops (GF, V)
  6. Once frozen, pop out the popsicles by running the mold under lukewarm water.Cookie Dough Pops (GF, V)

Tips & Tricks

  • You can find full-fat or lite coconut milk in the International aisle at most grocery stores. It’s not in the refrigerated section because it’s a canned ingredient!
  • If you can’t get all the sugar to dissolve, you can heat the first four ingredients in a saucepan and then add the vanilla once you take it off the stove top.
  • You can fill it halfway instead of a third of the way, but the chocolate chips won’t be spread as consistently throughout the popsicle.

P.S: I had fun ringing out the last day of spring with this beautiful sunset, 

and a nighttime hike.

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9 Comments

  1. cloudthyme June 22, 2014
  2. eatsandexercisebyamber June 22, 2014
    • Kaila511 June 22, 2014
  3. alliemartens7 June 22, 2014
    • Kaila511 June 23, 2014
  4. alliemartens7 June 22, 2014
  5. ruralroutelupiac June 26, 2014
    • Kaila511 July 6, 2014

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