Cookies and Cream Ice Pops

When researching for Cookies and Cream Ice Pops there were so many great ways to make them that I decided to include 3 different options. Each one uses slightly different ingredients – one cream cheese/Greek yogurt, two coconut milk, and three cool whip! All options are a great way to get a home made Cookies and Cream Ice Pop.

The original recipe I tried was the first option that used cream cheese and Greek yogurt, the Cookies and Cream Ice Pops were really delicious and tasted creamy. If you are not a cream cheese fan and did not want to use a dairy product you could also use coconut milk. And the final way using cool whip is always a reliable option.

Oreo’s are my favorite childhood cookie and also I also loved Cookies and Cream Ice Cream – these are right up my ally! Here we get to combine those flavors with updated ingredients and less sugar of course.

Cookies and Cream Ice Pops

You should taste the Cookies and Cream Ice Pop batter before you pour it into molds to make sure that it is sweet enough for you. I tend to make desserts on the less sweeter side because I try to use less sugar when possible.

I hope one of these ways speaks to you! They are all awesome.


 Cookies and Cream Ice Pops – 3 WAYS

Cookies and Cream Ice Pops OPTION 1:

  • 8oz cream cheese, softened (could use low-fat)
  • 8oz 2% Greek yogurt
  • ½ cup almond milk
  • ⅓ cup powdered sugar
  • about 13 roughly chopped Oreo cookies

Adapted from The Skinny Fork

OPTION 2:

  • 1 can coconut milk
  • approximately 13 Oreo cookies, chopped or crushed
  • 1/2 tsp vanilla extract

Adapted From The View from Great Island 

OPTION 3:

  • 3/4 Cup Almond Milk
  • 1/2 Cup Cool Whip Topping
  • 2 Tablespoons powdered sugar
  •  about 13 Oreo Cookies or to taste

Adapted from Wonky Wonderful 

Instructions:

For all the options combine the “wet” ingredients or white part of the pop in a large mixing bowl, food processor, or blender until smooth and creamy. Fold in the chopped Oreos (you can use a blender, food processor or by hand). Carefully spoon the ingredients into Ice Pop molds and freeze for 4-5 hours or until hard.

If you want a whole cookie in your ice pop then push one down to the bottom and cover it with the mixture. Be sure to not have air holes or there will be holes in your Cookies and Cream Ice Pop!


Craving more Ice Pops?

Check out my Strawberries and Greek Yogurt Cream Pop & Watermelon Coconut Water Ice Pops

Watermelon Coconut Water Ice Pops Strawberry and Greek Yogurt Cream Pop 

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