Cookie Dough Vegan Popsicles

These cookie dough vegan popsicles are made of whole foods like blended cashews and almond butter, which makes for a smooth and creamy dairy free popsicle.

Cookie Dough Vegan Popsicles

This weekend, we brought dinner to some friends who just had a baby. For dessert, we brought these cookie dough vegan popsicles. Now, popsicles aren’t the best food item to transport across town, but we couldn’t resist. After dinner, we slid them out of the molds and stood in the kitchen, each slurping our dripping vegan popsicles against the hum of the cicadas. These are delicious, everyone murmured. What’s in them? The baby’s mama held her in one arm and a popsicle in the other. This is life, I thought. Good friends, good food.

Glow Pops book

About the book: Glow Pops

And these cookie dough vegan popsicles are more than just good (tasty), they’re good for you too! The recipe is from the book Glow Pops by our pal Liz Moody, a compilation of wholesome popsicles that are nutrient-filled. Instead of straight up sugar, they’re loaded with fruits and veggies that nourish. And they’re not just healthy dessert recipes: Liz points out that some of the pops contain enough fiber, good fat, and protein to make them healthy meals. (She’s even got a few savory pops.) Her approach to health is similar to ours: eat whole, real foods. And her popsicles are full of them.

Get the book: Order Glow Pops by Liz Moody

How to make cookie dough vegan popsicles

So just how to achieve a cookie dough flavor with whole, real foods? The magic is in the cashews, which are soaked until blended, they form a creamy consistency. Add a bit of almond butter, some maple syrup, and the magic ingredient: a whole lot of vanilla. Blend it all together and you’ve got a delicious, cookie dough smoothie (which yes, I tried right out of the blender). Frozen, these babies are out of sight.

A few more things about these creamy vegan popsicles:

  • For the “chocolate” chunks, we chopped ups some large dark chocolate chips and added them to the mixture. The recipe calls for mini chips, but we couldn’t find any at our nearest groceries. We chopped the chips we had onhand to make sure they’d stay suspended in the mix. For the full whole food effect, use cacao nibs; they’re are full of anti-oxidants and have a very dark, almost bitter chocolatey flavor.
  • They’re protein-packed. Compared to the typical creamy popsicle sold in stores, this version makes for filling dessert or snack that’s not just empty calories.

Lastly, here’s a few popsicle pro tips we learned from making popsicles a few more times this summer:

  • Popsicle sticks: The Glow Pops recipes suggest to freeze the popsicles for 1 hour, then insert the sticks and freeze for another 4 hours. This makes the sticks easier to position. Also, I noticed I tend to insert the sticks all the way into the mold so the part of the stick that protrudes is very small. Instead, make sure to leave a few inches of the stick for the “handle” so that it’s easy to eat.
  • Unmolding the pops: Most recipes say to run warm water over the molds, then slide them out. With these vegan popsicles, we had trouble with the “running water” method taking quite a while, so we tried placing them in a mug filled with warm water. This did the trick, and much quicker than using with running water. (It was also a little safer, as it’s easy to splash warm water on the pops while attempting to unmold.)
  • Storage: If you want to freeze these vegan popsicles for later use after unmolding, lay them flat on a piece of parchment paper on a baking sheet. Freeze them for 1 hour after unmolding (until they’re completely frozen), then transfer to a sealable plastic bag and store for up to 3 months.
  • Popsicle molds: Here’s the popsicle mold that we use; we like it and would recommend it.
Cookie Dough Vegan Popsicles

Looking for healthy dessert recipes?

Healthy dessert recipes (or healthyish, really) are what you’ll typically see on our table. And that’s what these vegan popsicles are all about: using nutrient-dense foods, natural sweeteners and lighter takes on the traditional dessert recipes. Here are a few healthy dessert recipes we love:

This vegan popsicles recipe is…

Vegetarian, gluten-free, naturally sweet (using cacao nibs). For vegan / plant-based, use maple syrup and cacao nibs or vegan chocolate.

Print
Cookie Dough Glow Pops | A Couple Cooks

Cookie Dough Vegan Popsicles


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: 6 to 7 popsicles 1x

Description

These cookie dough vegan popsicles are made of whole foods like blended cashews and almond butter, which makes for a smooth and creamy dairy free popsicle.


Scale

Ingredients

  • 1 1/2 cups raw cashews, soaked for 1 to 2 hours, then drained
  • 1 tablespoon pure vanilla extract
  • 1 1/2 tablespoons smooth almond butter
  • 1/4 teaspoon kosher salt
  • 1/3 cup maple syrup
  • 1 cup water
  • 1/2 cup cacao nibs or mini chocolate chips (we used dark chocolate chips, roughly chopped)

Instructions

  1. Blend together all the ingredients except the chocolate chips (or cacao nibs) until very smooth. Add the chips and pulse until just combined.
  2. Pour the mixture into pop molds and freeze for at least 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid.
  3. Pop the popsicles out of the molds (you may want to place the mold in a mug with warm water to help loosen it), and enjoy.

Notes

Reprinted with permission from Glow Pops by Liz Moody

  • Category: Dessert
  • Method: Frozen
  • Cuisine: American

Keywords: Vegan Popsicles, Creamy Vegan Popsicles, Creamy Dairy Free Popsicles, Cookie Dough Popsicles

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

3 Comments

  • Reply
    Allyson (Considering The Radish)
    July 18, 2017 at 11:36 am

    It’s definitely popsicle season over here. These pops look killer- I love the idea of using a cashew base.

    • Reply
      Sonja
      July 26, 2017 at 5:08 pm

      Yes! It was the first time we had tried, and they’re delicious AND filling. LEt us know if you try it out!

  • Reply
    Jessica Flory
    July 19, 2018 at 2:55 pm

    These were so yummy!! My four year old especially loves his “ice cream” :)

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