Making popsicles at home is so easy, fun, and straight-up addicting- especially when it comes to these Vegan Cookie Dough Popsicles! These ice cream popsicles are filled with homemade edible cookie dough, coconut milk, and tons of vegan chocolate chips & sprinkles for the most decadent vegan popsicle recipe to come to SGTO yet.
*Recipe originally published May 29th, 2018 and updated April 4th, 2020*
So you may be thinking, where did these festive cookie dough popsicles come from?
Well, if you have been following SGTO since the beginning, you know my first recipe to SGTO was my super popular Vegan Funfetti Sugar Cookies. Since then I've made an epic Vegan Cookie Cake, Vegan Cookie Dough Ice Cream Sandwiches, Funfetti Cinnamon Rolls, and even a 3-layer Vegan Funfetti Cake.
Yes, the obsession is REAL. It was only natural that I continue my rainbow sprinkle addiction into a popsicle recipe too!
How to make cookie dough popsicles
First, make the vegan cookie dough
Did anyone else LOVE eating raw cookie dough growing up?! Even though my parents always told me not to do it, I was never one to listen when it came to cookie dough. Thankfully, this cookie dough is eggless, dairy-free, & completely safe to eat raw!
First, mix the wet ingredients including the flax egg, brown sugar, white sugar, and coconut oil.
Then, add in the heat-treated all-purpose flour and salt. Once a cookie dough has formed add in the chocolate chips and sprinkles and gently fold them into the dough.
P.S- to make sure your flour is safe to eat in this recipe, I recommend heat treating it. To heat treat flour, spread an even layer on a baking sheet lined with parchment paper. Bake at 350F for 5 minutes. Let it cool completely before adding it to your cookie dough. Super easy and keeps it safe!
Make the coconut popsicle filling
The next step includes making the popsicle filling.
To get the creamiest and richest popsicles you'll want to use full-fat coconut milk or even coconut cream. I don't recommend using thinner milk with lots of water added as it will make these popsicles icy and not creamy. PS- no powdered sugar? Make your own homemade powdered sugar!
Fill the popsicle molds half way
At this point, it's time to fill the popsicle molds! For reference, I used the Napro popsicle mold but found it VERY hard to release popsicles & impossible to clean so I actually don't recommend it. Instead, I recommend a silicone mold- which I will be using for all future recipes :).
Fill each popsicle mold with 2 tablespoon of the coconut milk filling (try to fill the very top of the molds with more milk and not much of the sprinkles or chocolate chips). Then, pinch off "chunks" of the cookie dough and add them in. I add about 2-3 chunks per popsicle. These definitely don't have to be perfect!
Once all the popsicle molds are half full, add the mold to the freezer for 10 minutes. This helps to keep layers in the popsicles so everything doesn't sick to the bottom.
After 10 minutes, remove the mold and fill with the remaining coconut milk and cookie dough. Then, add in the wooden popsicle sticks!
If you have any cookie dough leftover, eat it raw or store it in the fridge/freezer for a day you just need some edible cookie dough!
Add to the freezer for 6-12 hours
This step is CRUCIAL for good popsicles. It's basically the difference between a popsicle that falls apart and one that holds together when being removed.
By the way, the popsicles can stay in the mold for up to 24 hours before being removed, so there's no rush in this step! It also makes this one of those easy dessert recipes that can be prepped in advance.
Remove & eat the popsicles!
The best part! Remove the popsicle mold from the freezer and gently remove the popsicles from the molds.
Depending on your mold, this could be easy or pretty difficult. I find the mold I used very difficult (hence why I recommended another I have since tried and love), so I usually have to run the bottom of my mold in some luke-warm water for 10-20 seconds to loosen the popsicles.
Don't soak the popsicles in warm water or for too long or the popsicles will melt and fall apart. If that happens, just add them back to the mold and stick them back in the freezer. I've done this before and just had to freeze them for longer.
FAQ & Substitutions
I will say these popsicles tend to melt pretty fast. After 6-24 hours, remove all the popsicles from the mold and then line a container with parchment paper. Lay down one layer of popsicles and then layer any additional popsicles between sheets of parchment paper.
The most important thing is to make sure the popsicles are not layered on top of each other and that there is parchment paper on the bottom and top of the container. This helps to prevent freezer burn and allows these popsicles to stay good for up to 1 month in the freezer!
y best tip is to run the ends of the mold under luke-warm water. I don't recommend hot water (it tends to melt the popsicles) and I don't recommend soaking in warm water because it's easy to overdue this and melt the popsicles. Also, carefully running a knife along the outside of the popsicles will help to release them.
The high-fat content of canned coconut milk or canned coconut cream is crucial to making these popsicles really thick, creamy, and not icy.
However, this recipe can be replaced with virtually any other milk alternative. They may not be quite as creamy, but oat milk or soy milk would be my next recommendation!
I truly hope you love these Vegan Cookie Dough Popsicles as much as I do. Enjoy!
-TSG
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Vegan Cookie Dough Popsicles
Ingredients
Vegan Cookie Dough
- 1 cup all-purpose flour **heat-treated, see notes
- 2 tablespoon organic sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- ¼ cup coconut oil room temp, vegan butter also works if unsalted
- 1 flax egg 1 tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water left to sit for 5-10 mins
- 1 tablespoon rainbow sprinkles
- 1 tablespoon vegan chocolate chips mini size
Popsicle Base
- 13 oz can full-fat coconut milk or coconut cream. I just choose a coconut milk without guar gum.
- ½-1 cup powdered sugar sifted (I use ½ cup but you can use up to 1 cup for sweeter popsicles)
- 2 tablespoon rainbow sprinkles
- 1 tablespoon vegan chocolate chips mini size
- 1 teaspoon vanilla bean paste or extract
Instructions
Vegan Cookie Dough
- Add your sugar, coconut oil, flax egg, and salt to a bowl and stir to combine. Next, add in the heat-treated flour and stir to combine. At this point the dough should hold together, but not be crumbly. Last, add in your chocolate chips and rainbow sprinkles and gently mix to combine.
- Roll into a ball and set aside.
Popsicle base
- Once the dough is ready, make the popsicle base. Pour the coconut milk or cream into a small bowl and whisk to remove large clumps of cream. Then, add in the sifted 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 gently fold them in using a spoon.
Making the pops!
- Fill each popsicle mold with the coconut mixture until it is â…“ of the way full. Next, add 2-3 "chunks" of cookie dough to each mold.Add to the freezer for 10 minutes. This step is important so the cookie dough stays evenly dispersed and does not all sink to the bottom.
- After letting the pops sit in the freezer for 10 minutes, fill with the more of the coconut cream mix and 2-3 more chunks of cookie dough. Top each popsicle off with the coconut mixture for best results.
- Insert the popsicle sticks into each mold and add to the freezer for 6-12 hours or up to 24 hours.
Removing the pops
- Once the pops are ready to eat, take the mold from the freezer and run it under luke-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. If you accidentally warm popsicles too much that they melt just add them back to the mold and stick them in the freezer for another hour before trying again. Eat immediately!
Notes
- To heat treat flour and make it safe to eat in cookie dough, spread an even layer on a baking sheet lined with parchment paper. Bake at 350F for 5 minutes. Let it cool completely before adding it to your cookie dough. The safest option is to buy heat-treated flour, so please eat at your own risk.
- 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.
Jacob says