Description
These no-churn Milk and Cookies Popsicles blend creamy milk and homemade or store-bought cookies for a balance of crunch and silkiness. Made with coconut sugar and alcohol-free vanilla extract, they offer a wholesome, indulgent treat. Freeze for a simple, 6-hour process that’s perfect for a summer dessert.
Ingredients
6 homemade or store-bought cookies
1/3 cup heavy cream
3/4 cup whole milk or non-dairy milk
2 tablespoons coconut sugar
3/4 teaspoon alcohol-free vanilla extract
Big pinch of salt
Instructions
Slice each cookie in half vertically. Set aside on a clean towel to firm.
Chill cookie halves in refrigerator for 5 minutes to prevent sogginess.
In a bowl, whisk heavy cream, milk, coconut sugar, alcohol-free vanilla extract, and salt until smooth. Chill the mixture in the refrigerator for 10 minutes.
Press a cookie half into the bottom of each popsicle mold. Fill halfway with the chilled liquid mixture.
Add a second cookie half on top. Fill the rest of the mold with remaining liquid mixture.
Freeze for at least 6 hours or overnight until completely solid.
Run warm water over the mold for 30 seconds. Gently pull on the stick to release the popsicles. Serve immediately.
Notes
Chill cookie halves in refrigerator for 5 minutes to prevent sogginess while freezing.
Use silicone molds with release tabs for easier removal.
For store-bought cookies, slice thinly to avoid a gritty texture.
Non-dairy milk options like oat or almond milk work well for a lighter version.
- Prep Time: 10
- Cook Time: 360
- Category: Desserts
- Method: Freezing
- Cuisine: American