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    Home | Recipes | Ice cream

    Chocolate Chip Cookie Dough Popsicles

    By Adriana Harlan | 8 Comments | Published: Jul 18, 2013 · Modified: Jun 18, 2020

    Recipe Reviews
    5 from 1 review

    These healthier Chocolate Chip Cookie Dough Popsicles will satisfy your cookie dough cravings in a hot summer days! Made with homemade almond milk. (Vegan, Paleo)

    wooden board with two chocolate chip cookie dough popsicles with loose chocolate chips in foreground

    As you may know, chocolate chip cookies have always been my favorite sweet and I would be lying if I told you I never crave it. I do think about it sometimes, especially when I pass by a bakery and smell them being freshly baked.

    So what to do when these cravings kick in? I think of a way of incorporating nutrient dense ingredients with chocolate chips. I came across this recipe from a book called The Cookie Dough Lover's Cookbook by Lindsay Landis a while back, and while her recipe contains refined sugars and other ingredients I don't eat, I adapted her idea and made these popsicles with healthy ingredients.

    I am so pleased with how they turned out and they fully satisfy those chocolate chip cookie cravings. Best of all, they are a great refreshing cold summer treat! They don't actually have any cookie dough in them, but when you try them you will know what I mean by Chocolate Chip Cookie Dough Popsicles. Enjoy!

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    Chocolate Chip Cookie Dough Popsicles (Vegan, Paleo)

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :9
    Prep :20 minutes mins
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    Ingredients

    Almond Milk:

    • ½ cup almonds
    • 1 cup warm water

    Popsicles:

    • 1 cup almond milk
    • 1 tablespoon arrowroot powder
    • 1 13.5oz can full fat coconut milk
    • 3 tablespoons unrefined coconut sugar
    • pinch fine Himalayan salt
    • 2 teaspoons vanilla extract
    • ⅓ cup semisweet mini chocolate chips
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Blend the almonds and water in blender, then strain the milk with a fine mesh strainer or cheesecloth into a saucepan. This should yield approximately 1 cup of almond milk.
    • Whisk the arrowroot powder with the almond milk until dissolved.
    • Add the coconut milk, coconut sugar and salt and heat the mixture over medium heat until it starts to boil.
    • Remove from heat, let it cool completely and mix in the vanilla extract.
    • Place ½ to 1 tablespoon of chocolate chips in the bottom of your popsicle molds. Fill approximately ¾ full with the milk mixture then add more chocolate chips. Add a final layer of milk and insert sticks.
    • Freeze until solid and serve.

    Notes

    To remove popsicles from the mold, dip the mold in hot water for about 30 seconds.
    Recipe makes 9 Chocolate Chip Cookie Dough Popsicles.

    Shop Equipment Used

    Popsicle mold

    Nutrition per serving

    Calories: 76kcalProtein: 2gFat: 6gSaturated Fat: 2gSugar: 2gFiber: 1gCarbohydrates: 4gNet Carbs: 3g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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