These super simple cookies and cream + raspberry popsicles are the perfect easy dessert or sweet snack. The perfect combination of indulgent and healthy, with plenty of chocolate sandwich cookies and raspberries scattered throughout a coconut yogurt maple base.
Hello everyone and happy Thursday! I’m sharing a recipe that’s almost too simple, but that just feels right today! Yesterday, I spent much of the day cooking for my family, so today I am taking the day off from the kitchen (well, actually, my mom is cooking for us, and you just can’t beat the taste of a meal that somebody else has lovingly prepared for you, am I right?). She’s making this summer Nicoise salad, minus the tuna because we cannot find canned tuna that we can trust anywhere. Please let me know where I can find Canadian or US sustainably caught wild tuna! My contribution might be a pan of socca, or I might just be lazy and cook some quinoa to go with instead. I’m leaning towards the easy route, to be honest. Not in the mood to do too much preparation today! I made a big batch of classic fudge brownies (the ones from the Moosewood Restaurant cookbook) yesterday; they were so good and reminded me that as much as I enjoy my healthier brownie recipes, sometimes you just have to enjoy an old fashioned brownie to the fullest.
Another thing you sometimes have to enjoy to the fullest? Cookies and cream popsicles. There’s nothing particularly nutritious about this recipe (aside from the raspberries, that is), but they are still healthier than your average cookies and cream dessert. The chopped sandwich cookies and raspberries are distributed throughout a coconut yogurt base that’s sweetened with just a bit of maple syrup. I always use these organic sandwich cookies instead of classic Oreo cookies, which can be found at Whole Foods Market or online. But if all you have access to are Oreos, you can use them. The popsicles will still be great.
cookies and cream popsicles: the details
These vegan popsicles are cool, creamy, sweet, and crunchy, with little pops of tartness from the raspberries. You need just a handful of ingredients to make them, as well as a blender or food processor (optional) and popsicle molds.
Ingredients you’ll need
You’ll need coconut yogurt, non-dairy milk, maple syrup, vanilla, sea salt, chocolate and vanilla cream sandwich cookies (Oreo-style cookies), and raspberries.
the method
Combine the coconut yogurt, milk, maple syrup, vanilla, and a tiny pinch of salt in a blender or food processor. Process for a few seconds, until combined. (Alternatively, whisk together these ingredients in a bowl. However, I find that putting them in the food processor for a few seconds prevents the popsicles from crystallizing too much in the freezer and results in creamier popsicles.
Lightly mash the raspberries in a bowl so that some of their juices are released.
Assemble the popsicles: Place 1 tablespoon of the coconut yogurt mixture in each popsicle mold. Add a tablespoon of the raspberries, followed by another tablespoon of yogurt, followed by a few pieces of chopped cookies. Continue this layering until everything has been used up. I made 8 popsicles, but you might make more or less, depending on the size of your popsicle molds. Insert a popsicle stick into each and place in the freezer for 6 hours, or overnight.
Run the popsicle molds under warm water for 10 seconds and then carefully remove from the molds. Enjoy immediately or store in an airtight container in the freezer.
more warm weather treats
- Chocolate Banana Sunbutter Popsicles (Vegan)
- Mango Lime Greek Yogurt Popsicles
- Raw Vegan Banana Cream Pie
Finally, I hope that you LOVE these vegan cookies and cream raspberry popsicles. I know my parents really enjoyed them; the batch that I shared with them disappeared rather quickly, and it might be time to make more soon. Or is there another popsicle recipe you are pining for? Like homemade vegan creamsicles or rocket popsicles, perhaps? Let me know in the comments what you’d like to see next!
If you make these popsicles, or any of my recipes, I’d love to hear how you enjoyed them. Leave a comment or rating below the post, and share a photo to Instagram. Tag @upbeet.kitchen and #upbeetkitchen; I love seeing what you’ve made.
Enjoy!
Print
Cookies and Cream + Raspberry Popsicles (Vegan)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 popsicles 1x
- Diet: Vegan
Description
These super simple cookies and cream + raspberry popsicles are the perfect easy dessert or sweet snack. The perfect combination of indulgent and healthy, with plenty of chocolate sandwich cookies scattered and raspberries scattered throughout a coconut yogurt maple base.
Ingredients
- 1 1/2 cups unsweetened plain coconut yogurt
- 1/2 cup unsweetened non-dairy milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Tiny pinch fine sea salt
- 1 1/2 cups raspberries (I used frozen, but fresh will work)
- 1 1/2 cups chopped organic sandwich cookies (the organic version of Oreos- you can find them at Whole Foods Market or a health food store- or use regular Oreos in a pinch)
Instructions
- Combine the coconut yogurt, milk, maple syrup, vanilla, and a tiny pinch of salt in a blender or food processor. Process for a few seconds, until combined. (Alternatively, whisk together these ingredients in a bowl. However, I find that putting them in the food processor for a few seconds prevents the popsicles from crystallizing too much in the freezer and results in creamier popsicles.
- Lightly mash the raspberries in a bowl so that some of their juices are released.
- Assemble the popsicles: Place 1 tablespoon of the coconut yogurt mixture in each popsicle mold. Add a tablespoon of the raspberries, followed by another tablespoon of yogurt, followed by a few pieces of chopped cookies. Continue this layering until everything has been used up. I made 8 popsicles, but you might make more or less, depending on the size of your popsicle molds. Insert a popsicle stick into each and place in the freezer for 6 hours, or overnight.
- Run the popsicle molds under warm water for 10 seconds and then carefully remove from the molds. Enjoy immediately or store in an airtight container in the freezer.
Notes
For a higher protein popsicle, use Greek yogurt (if you eat dairy) or blend in a scoop of your favourite vanilla protein powder or a few tablespoons of hemp seeds.
- Category: Snack, Dessert
Leave a Reply