Phew, it has been HOT here. To combat the last few weeks of summer, you should make these easy and delicious Chocolate Peanut Butter Cookie Dough Pops!
I made a slap-dash version of these pops in my instagram stories a few weeks ago, and my, did they grab y’all’s attention. Though, with that version I used pre-made vegan cookie dough, so it was only slightly easier. After all of the inquiries, I thought I should probably have a totally homemade version that was still SO simple.
Though you might not think so, you probably have most of the ingredients for these chocolate pops on hand already! You’re soooo close to having these refreshing treats in your hands. Plus, there are many ways you can tailor this recipe either to what you have in your pantry or even food allergies.
Key to ice cream-style popsicles:
The key to making these chocolate pops close to a fudgesicle, is to have the right balance of fat and solids/ice. If there’s too much fat, it will be harder to get a solid freeze, and will ultimately be a great ice cream. So here, I have a combination of full-fat coconut milk AND regular non-dairy milk, for slightly more ice crystals. Sugar also plays a part in getting the right texture when frozen!
That being said, I wanted to make sure that the cookie dough didn’t end up rock-hard when frozen; so no hard oils were used (like coconut oil, for example). Peanut butter ended up being a great binder without adding any water-based liquid that could also make it “crunchy” or hard.
Also, make sure to chop up your chocolate chips just a little bit so that you don’t get some startling chunks while enjoying these perfect pops.
Substitutes/Suggestions for Chocolate Cookie Dough Pops:
- Oat flour: I used oat flour so that this would be gluten-free friendly, but also because you don’t have to worry about raw flour. You’re welcome to try another flour that you prefer, though I don’t recommend coconut flour because it hardens significantly when frozen and needs more liquid to bind. And if you have oats but not oat flour, just throw some in your blender or food processor and grind them until fine!
- Peanut Butter: if you have a peanut allergy almond butter or sunbutter will work here!
- Maple Syrup: any liquid sweetener, like agave nectar or monk fruit syrup, will work in its place. I don’t recommend using granulated sugar because it won’t dissolve via heat in this recipe.
- Dairy-free chocolate chips: carob chips will also work!
- Full-fat coconut milk: this will always be my favorite frozen treat base, but if you use another high-fat non-dairy milk, like a half & half or rich cashew milk, it should also work.
- Popsicle molds: my popsicle molds hold 3 liquid ounces each and there are six of them. So this recipe makes roughly 18 ounces of mixture. I figured out the capacity of the molds by pouring water to the fill line, then transferring it to a liquid measuring cup. Super easy!
Full disclosure, I have not tried these subs, but based on my experience these are what I can offer! <3
For the cookie dough
- 3 tablespoons (27 g) oat flour
- 2 tablespoons (32 g) creamy natural peanut butter
- 1 tablespoon (15 ml) maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 tablespoon (11 g) chopped dairy-free chocolate chips
For the base
- 9 ounces (266 ml) full-fat coconut milk
- 5 ounces (148 ml) plain, unsweetened non-dairy milk
- 3 tablespoons (18 g) Dutch-processed cocoa powder
- 3 tablespoons (45 ml) maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- In a small mixing bowl, place oat flour, peanut butter, maple syrup, vanilla extract, and salt, mixing together until completely combined with no dry spots. Add chocolate chips and fold into the dough until combined, then place in the refrigerator.
- For the base, place coconut milk, non-dairy milk, cocoa powder, maple syrup, vanilla extract, and salt into a blender, and puree until completely smooth. (I hand-whisked and I don't recommend it, LOL)
- Using a teaspoon or melon-baller, scoop 1-teaspoon-sized scoops of cookie dough and place three, in various places, in each of the six popsicle molds. Press them against the mold slightly so that they don't slip down.
- Next, divide base mixture between the molds, secure top/popsicle stick and freeze for at least 5 hours, though overnight is easiest.
- When it's time to enjoy the pops, run room-temp water over the mold until you see it pulling away from the pop as it expands (about 15 seconds). Pull pop out and enjoy!
All substitution or ingredient notes are listed above the recipe!
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 192Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gCholesterol: 0mgSodium: 82mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 4g
Here’s the cheeky lil’ video of the making of these pops! How are you feeling about the new-to-instagram Reels?
If you’re looking for some other great popsicle ideas, here are more! (Just click on the photo)