Growing up with a cabin on lake had some major perks – swimming, boating, fishing, grilling and being an overall bum all summer. BUT my favorite perk is one most people probably don’t know about – the Ice Cream Boat. Yes. You read that correctly, a boat that goes dock to dock serving up Good Humor Bars and Drumsticks. There was a mad splinter inducing scramble jumping up from your sun bathing position on the dock, running up the stairs to the cabin to grab some coinage and then scampering back down to the dock waving your hands above your head to hail the ice cream boat. The ice cream was never really frozen (because, let’s be real, it was served from a cooler on a pontoon boat), but nothing tasted sweeter than those melty bars, with your toes dangling off the dock, just skimming the water.
Anyways, is there really ANY 90s ice cream flavor more quintessential of that decade than cookies and cream? Okay, maybe rainbow sherbet – BUT THAT’S NOT ICE CREAM. Cookies N’ Cream seems like such an essential flavor, but honestly you’d probably be hard pressed to find it in your local ice cream scoopery. Gentrified flavors like balsamic strawberry, cereal milk, dulcey cacao nib chocolate and pistachio honey ricotta seem to be par for the course right now. So I’m bringing it back, slightly gentrified, with these Vegan Cookies n’ Cream Popsicles.
Anyways, summer is creeping up on us, and if you don’t have an Ice Cream Boat, it’s time to dust off the ol’
bikini popsicle molds. Best part about these homemade vegan cookies and cream popsicles is the fact they come together simply in your food processor and have only 5 ingredients, including the oreo cookies. If you want to get SUPER fancy, you can make your own oreo cookies. Buuuuut lets be real, most of us don’t have the time/energy to do all those dishes.
Also, I have some beef with the current state of coconut milk popsicles out there – they’re too icy! I wanted something more like a cream/fudge pop status. So I used a bit of raw cashews, all blended up into a dreamy cashew butter, which makes these coconut popsicles so luscious and creamy. These coconut milk popsicles are delicious on their own, but I highly recommend you add a little pizazz to a few. Definitely try my vegan chocolate magic shell, and while you’re at it sprinkle on some crushed up oreos and if you’re feeling really wild, drizzle some white chocolate all over.
Vegan Cookies N’ Cream Popsicles
yields 6 pops
what you’ll need
1 can full fat coconut milk
1 cup raw cashews
3 tablespoons maple syrup
2 teaspoons vanilla extract
8 oreo cookies
chocolate magic shell
white chocolate drizzle
It is important to NOT BLEND the oreo cookies into the liquids – if you do, you won’t have that nice white cookies and cream color. Your popsicles will still be delish, but they’ll be brown. I over mixed my cookies into the liquids on my first attempt at this recipe and was just not pleased with how they looked…so I covered them up with loads of chocolate drizzle.
These are the type of popsicle molds I use: Silikomart Silicone Easy Ice Cream Bar Mold. I find them WAY easier to remove than most other molds because they are flexible. Also, how cute is that shape? They also come in a mold with 4 mini bars, which I love as well.
You may have some leftover popsicle mixture after you fill your molds. I used a silicone ice tray to make those little square bites you see in the pictures above. THEY ARE SO DANGEROUS. It’s hard to walk by the freezer without popping one into your mouth. In other words, I highly recommend you waste not and make some of those bite sized cookies n’ cream bites.
how to whip it up
Soak cashews in hot water for at least 1 hour.
Once cashews are soaked, drain the excess water and pour cashews into the bowl of a food processor fitted with the S blade. Blend on high until cashews are completely smooth and you’re left with cashew butter (roughly 2-4 minutes, you may need to scrape down the sides). Pour in coconut milk, maple syrup and vanilla extract. Blend on high until you have a smooth, creamy consistency. Crush 8 oreo cookies into small pieces and add into bowl of food processor. DO NOT BLEND, simple fold in cookie pieces.
Prepare popsicle molds with sticks, fill molds with your cookies and cream mixture (you may choose to place an additional cookie or half cookie into the molds before pouring, but that’s optional). Freeze for at least 4 hours.
Remove popsicles from molds. You can nosh as is, or decorate the popsicles with a little more pizazz – chocolate magic shell, white chocolate drizzle, crushed oreos, sprinkles…the options are endless. If you drizzle or dip in chocolate, make sure to chill to set chocolate.
Store in popsicles freezer bag or container up to 4 weeks, but they definitely aren’t going to last that long.
AND while you have those popsicle molds out, you might like these other popsicle recipes:
Honey Roasted Blueberry Matcha Popsicles
Peanut Butter Cup Popsicles