Vegan Cookie Cake Popsicles

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 Pops!

Ready to make some pops: Jump to Recipe

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 vegan funfetti cookies. So, it was only natural that I continue my sprinkle obsession into the first popsicle recipe on the blog! Also, cookie cake is my absolute FAVORITE dessert! Every year on my birthday, I request (ahem, demand) a cookie cake from Wegmans covered in frosting and sprinkles and eat it for breakfast, lunch, and dinner. Any other Wegmans Bakery fans out there?!  Luckily, my birthday isn’t until July, so I have a few weeks to work on developing the perfect vegan cookie cake copycat recipe. While I work on that recipe, you can bet these cookie cake pops will be holding me over!

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!).

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 that thick. 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, however I really recommend buying coconut cream to make these popsicles taste the best that they can.

I truly hope you fall in love with the first popsicles to grace the SGTO blog as much as I have! I promise there will be more popsicle combos to come (currently dreaming up some rhubarb and cream pops as we speak). In the meantime, I can assure you these absolutely decadent pops will be your new summer go to recipe!

-TSG

In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:

1. There are some really expensive popsicle molds on the market, but I have been using the Norpro Frozen Ice Pop Maker and have really enjoyed it so far.
2. For the mini chocolate chips my absolute favorite brand to use is Enjoy Life Semi-sweet Mini Chips because they are nut and soy free too!
3.  For the coconut cream, I really love the consistency of Thai Kitchen Coconut Cream and use this brand for all my coconut milk recipes too.

Print Recipe

Vegan Cookie Cake Pops Yum

These pops are insanely good and creamy. The most delicious frozen vegan treat you are bound to eat all summer long!

Course

Desserts, Vegan Desserts

Cuisine

Vegan Desserts

Keyword

Popsicles

Servings

popsicles

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 but popsicles will not be as creamy)
• 1/2 cup powdered sugar
• 3 Tbsp rainbow sprinkles
• 2 Tbsp vegan chocolate chips mini size
• 1 tsp vanilla bean paste/extract

Course Desserts, Vegan Desserts Cuisine Vegan Desserts Keyword Popsicles Servings popsicles 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 but popsicles will not be as creamy) 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

1. 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.
2. 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.
3. 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.
4. 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

1. 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!

1. 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.
2. 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.
3. Insert the popsicle sticks into each mold and add to the freezer for at least 6 hours or ideally overnight.

Removing the pops

1. 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!
2. ** 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.

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