Cookies and Cream Ice Pops
These creamy ice pops have chocolate cookie crumbles and Oreo cream scattered throughout.
With summer officially here, I couldn’t wait to break out my ice pop molds.
I love making ice pops. They are so easy and versatile.
What I had forgotten though, is how hard it is to photograph ice pops before they become a melty mess! Especially when it’s hot outside. Such was the case with these ice pops.
Taste-wise, these were great. Last year I made cookies and cream flavored ice pops but they were a tad too icy for my liking. I really wanted something that was so creamy, it’s practically ice cream. So I added a little yogurt to these. You can taste the slight tang from the yogurt, but it gives these ice pops such a creamy texture. I really liked how these turned out.
If you’re looking for a classic ice pop molds, I purchased the Norpro set two years ago and love them. Though they’ve since changed the colors (mine was silver), I’m assuming they still work great. I also bought these extra popsicle sticks which fit in the molds perfectly.
For other ice pop recipes, check out my entire collection here.
- 1 cups heavy cream
- 1/2 cup nonfat vanilla greek yogurt you can also use plain but you will need to add more sugar
- 4 -5 tbsp powdered sugar
- 4 Oreos crushed
All images and content are © Kirbie's Cravings.
1. Blend heavy cream, yogurt, and sugar in blender until smooth. Careful not to mix on too high of speed or for too long because you don't want to whip too much air into the cream. Stir in the crushed Oreos.
2. Pour batter into ice pop molds. Bang bottom of molds against hard surface to settle ice pop batter and prevent air pockets. Freeze overnight. When ready to eat, thaw according to manufacturer's instructions (usually it's running under warm water for a few minutes before pulling on the ice pop stick to remove).