Beat the heat with these Cookie Dough Ice Pops! These creamy frozen treats are vegan, gluten-free and paleo, and perfect for stocking your freezer all summer long. I’m obsessed.
They’re from the Purely Pops Cookbook, which you might remember includes these scrumptious Apple Pie Ice Pops that I posted last year. Warm almond butter, caramelized apples, and a sprinkle of cinnamon take them over the top, and make your kitchen smell ah-ma-zing.
So, I’m back with another recipe from Leanne’s awesome no-bake cookbook because I had to share the healthy dessert love.
Purely Pops is a holistic approach to ice pop recipes that are free from dairy, eggs, nuts, wheat, gluten, grains, bananas, sesame and soy. Each of the 45 no-bake recipes are vegan, gluten-free and paleo with real ingredients and simple instruction.
These homemade frozen treats make it so easy (whether you have food allergies or not) to enjoy a happy, healthy summer!
Throughout my pregnancy, I have craved chocolate and would get these pangs for chocolate chip cookies. With the July heat in the high 90’s, these Cookie Dough Ice Pops hit the spot. I definitely recommend you make these and the Apple Pie Ice Pops, and grab yourself a copy of Purely Pops (only $10!) to enjoy the whole summer.
- Cream Base (I prefer the Cashew Cream Base, but there are 4 others - almond, hemp, coconut, and sunflower, that you can choose from in the book):
- 2 cups water
- 1 cup raw cashews
- 2 tablespoons coconut nectar
- 1 tablespoon chia seeds
- 1 1⁄2 teaspoon alcohol-free vanilla extract
- Ice Pops:
- 1⁄2 cup finely ground almond flour
- 3 teaspoons soft coconut oil
- 2 teaspoons coconut nectar (or raw honey, dark raw agave nectar, 1-2 drops of liquid stevia or 1 large medjool date)
- 1⁄4 cup dairy-free mini chocolate chips
- Make the cream base: 1. Add all ingredients to the jug of your blender. Blend on high for 1 minute. 2. Transfer to a clean mason jar, cover and refrigerate for up to 3 days.
- Fill each ice pop mold with 2 cups of cream base, 3⁄4-inch to the top of the ice pop mold fill line. Set aside.
- Combine almond flour, soft coconut oil and coconut nectar (or other sweetener) in a small bowl. Mix to combine, then add chocolate chips. Roll the mixture into small balls, 1⁄2-inch in size.
- Divide cookie balls in prepared ice pop molds, sliding down the sides to spread out across the mold.
- Top ice pop molds with additional cream base, if needed. Cover with ice pop tops and transfer to the freezer to chill for 8 hours.
I am an affiliate for Purely Pops and Leanne’s other cookbooks because I love the recipes, and believe everyone, no matter your dietary restriction, should be able to enjoy fun, easy, healthy recipes! If you purchase the cookbook through my links, Made to Glow will get a small percentage of your purchase (at no extra charge to you) – this helps to keep the blog running, so your support is much appreciated!
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