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Recipe Types: Creamy , Fruit , Funky , Healthy , Juice , Seasonal

Sugar Cookie

2017-11-12
  • Yield : 6-8 Popsicles
  • Prep Time : 10m

A simple combination of coconut milk and sugar cookie pieces make these a rich and easy vegan Popsicle! No bake and vegan.

I wasn’t really sure how these were going to turn out, but really, if you throw enough sprinkles at something, everything will be all good, right? Coconut milk lends a perfect creaminess to these, along with making sure they don’t freeze totally rock hard with the addition of the almond milk.

Ingredients

1 can coconut milk
1/3 cup almond milk
1/3 cup maple syrup
1/3 cup sprinkles

For the sugar cookie crumbs:
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup whole wheat flour
2 tablespoons coconut oil

Method

Step 1

To make the sugar cookie crumbs: Combine all of the ingredients in a small bowl, breaking up the coconut oil into small chunks and blending together with a fork until combined. Set aside.

Step 2

To make the popsicles: In a large bowl, whisk together the coconut milk, almond milk, maple syrup and sprinkles. Fold in the sugar cookie crumbs and pour into octopops molds. Freeze for at least 4-6 hours or until solid.

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