Cookies & Coconut Cream Popsicles
Makes ~6 popsicles, depending on your mold
1 can full fat coconut milk, frozen (see step 1)
3 Tbsp full fat coconut milk, room temp
3 Tbsp agave
1 1/2 Tbsp cacao (or cocoa) powder
1/8 Tsp fine sea salt or table salt
1 package of your favorite chocolate cream sandwich cookies (you’ll need 8-10 cookies)
Honey Cocoa Drizzle (optional)
1 1/2 Tbsp honey
1/2 tsp cocoa powder
Vegan Chocolate Drizzle
2 Tbsp dairy-free chocolate chips or chopped chocolate
1/2 tsp coconut oil, solid
1.) The night before, shake and open your can of coconut milk. Pour milk into silicone ice cube molds, into a large plastic zipper bag, or onto a parchment-lined baking sheet and freeze. If you’re using a Ziploc bag, place the sealed bag flat on a baking sheet to freeze.
2.) Once frozen, break up the coconut milk (if you used the Ziploc or baking sheet method) and add to a blender, or simply add coconut milk cubes to your blender. Add the extra, room temp coconut milk, agave, cacao powder, and salt. Blend until combined and smooth. Add 4 chocolate cream cookies and blend. Pour the ice cream mixture into a freezer-safe container, cover, and freeze for 30 minutes.
3.) Remove ice cream from the freezer and use a handheld mixer to beat the mixture; set aside. Crumble a few more cookies and drop a spoonful into each popsicle mood. Spoon ice cream mixture into the popsicle mold, layering the ice cream with crumbled cookies. Top each popsicle with crumbled cookie and freeze until solid.
4.) Thaw your popsicle for a few minutes before removing from the mold. If they’re stuck, you can run warm water over the mold, being sure to not get water on the ice cream. Top your popsicles with a honey cocoa mixture* or melted chocolate and crumbled cookies and enjoy!
*mix honey and cocoa powder and microwave for 5 seconds to thin. For the chocolate, melt the chocolate and coconut oil