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
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These Vegan Cookie Dough 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
- 1 cup all-purpose flour (250 grams)
- 2 Tbsp organic sugar (13 grams)
- 1/4 cup brown sugar (56 grams)
- 1/4 tsp salt
- 1/4 cup coconut oil (room temp, vegan butter also works if unsalted- 52 grams)
- 1 flax egg ((1 Tbsp ground flax (8 grams) 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 full-fat coconut milk (or coconut cream. I just a coconut milk without guar gum).
- 1/2 cup-1 powdered sugar, sifted (I use 1/2 cup but you can use up to 1 cup for sweeter popsicles)
- 2 Tbsp rainbow sprinkles
- 1 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 the 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 1/3 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 your 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
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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