A few weeks ago I bought my first ever popsicle mold and I seriously can’t get enough of it. Making popsicles at home is so easy, fun, and straight-up addicting! I tried a few variations, but knew that my first popsicle recipe on the blog had to be one that was epic and indulgent, alas Vegan Cookie Cake Popsicles!
The Best Vegan Cookie Cake Popsicles
So you may be thinking, why cookie cake pops? Well, if you have been following SGTO since the beginning, you know my blog went live with these 7-Ingredient Vegan Funfetti Cookies. It was only natural that I continue my sprinkle obsession into the first popsicle recipe on the blog! Plus, I LOVE Cookie Cake and this was the perfect excuse to eat some delicious edible cookie dough!
These pops are so great because they are easy and can be made with virtually any cookie dough. I provided a recipe for cookie dough below, however, if that seems too time-intensive to you, you can definitely buy store-bought dough, roll it into small balls, and put that into these pops too! I’m not going to lie, half the fun of making these is making the absolutely adorable mini cookie dough balls you see below (and hello, obviously sneaking a few as snacks along the way!).
Coconut Cream Will Give You the Creamiest Vegan Popsicle
When I was recipe testing these pops, I started with canned coconut milk. It actually made some pretty good popsicles, but ultimately they were not that creamy texture I was looking for. Also, with coconut milk, I found that a lot of the ingredients sunk to the bottom because the popsicle mixture wasn’t thick enough.
On the second try, I substituted canned coconut cream and the results were INCREDIBLE! Using coconut cream makes popsicles that literally have the texture of dairy-filled ice cream. Seriously, I don’t think I’ll make popsicles any other way now. If you can only find coconut milk, it will still work in this recipe!
I truly hope you fall in love with this Vegan Cookie Cake Popsicles as much as I have. Let’s just say, I can assure you these absolutely decadent pops will be your new summer go-to recipe!
-TSG
Looking for more Vegan Popsicle & Ice Cream recipes? Check out These SGTO Favorites!
Funfetti Cookie Dough Ice Cream Sandwiches
Rhubarb & Raspberry Cream Popsicles
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These Vegan Cookie Cake popsicles are insanely good and creamy. The most delicious frozen vegan treat filled with edible homemade cookie dough and lots of rainbow sprinkles!
Ingredients
Vegan Cookie Dough
- 3/4– 1 cup pastry flour
- 1/8 cup cane sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup coconut oil (room temp, vegan butter also works if unsalted)
- 1 flax egg ((1 Tbsp ground flax mixed with 3 Tbsp water left to sit for 5-10 mins))
- 1 Tbsp rainbow sprinkles
- 1 Tbsp vegan chocolate chips (mini size)
Popsicle Base
- 1 13 oz can coconut ream (coconut milk works, just use full-fat)
- 1/2 cup powdered sugar
- 3 Tbsp rainbow sprinkles
- 2 Tbsp vegan chocolate chips (mini size)
- 1 tsp vanilla bean paste/extract
Instructions
Vegan Cookie Dough
- Add your sugar, coconut oil, flax egg, and salt to a bowl and stir to combine. Next, add in your pastry flour 1/4 cup at a time and stir to combine. At this point the dough should hold together, but not be crumbly. If the dough is crumbly, try adding in an extra Tbsp of coconut oil and if the dough is too wet you can add in the full cup of flour vs. 3/4 cup. Last, add in your chocolate chips and rainbow sprinkles and gently mix to combine.
- To make the cookie dough bites, take a small amount of dough and roll between your palms until a small ball is formed. I prefer to make the dough about 1/2 inch in diameter so it fits into the pops.
- After you form each cookie dough ball, place on a small baking tray or large plate so that none are touching. Since you are making about 8 pops with 8-10 balls, you should aim to make 64-80 small cookie dough balls.
- Add the plate with the cookie dough balls to the fridge. Leave in the fridge 10-15 minutes to firm before adding to your pops.
Popsicle base
- While the dough is in the fridge, make your popsicle base. Pour your coconut cream into a small bowl. Add in your powdered sugar and use a whisk to incorporate the sugar into the cream until there are no clumps. Next, add in your sprinkles and mini chocolate chips and use the whisk to gently combine.
Making the pops!
- Once the base is mixed and the dough balls are formed, it’s time to fill the molds. Fill each popsicle mold with the coconut cream mix until it is 1/3 of the way full. Next, add 4-5 cookie dough balls to each popsicle mold. Add to the freezer for 10 minutes. You are freezing half way so the cookie dough is dispersed evenly.
- After letting the pops sit in the freezer for 10 minutes, fill with the remainder of the coconut cream mix and 4-5 additional cookie dough balls per popsicle mold.
- Insert the popsicle sticks into each mold and add to the freezer for at least 6 hours or ideally overnight.
Removing the pops
- Once your pops are ready to eat, take the mold from the freezer and run it under warm water for 10-15 seconds. Wiggle the popsicle stick from side to side to gently remove. If the pops won’t budge, gently run under water another 5-10 seconds. Eat immediately!
Notes
For storage you can store any uneaten popsicles in the freezer. I like to store mine in a large container and layer between parchment paper so they do not stick to each other.
Keywords: cookie dough popsicles, cookie cake popsicles, vegan popsicles, vegan cookie popsicles, vegan sprinkle popsicles, cake batter popsicles, vegan popsicles with coconut, dairy-free popsicles
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