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popsicles filled with cookie dough, chocolate chips, and rainbow sprinkles

Vegan Cookie Dough Popsicles

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!
4.80 from 5 votes
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Course: Vegan Desserts
Cuisine: Vegan Desserts
Prep Time: 30 minutes
Inactive Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 10 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 Tbsp (8 grams) ground flaxseed mixed with 3 Tbsp 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 ⅓ 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.

Nutrition

Serving: 1popsicle | Calories: 272kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 110mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!