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!
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:
- 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.
- 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!
- 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.