Cookie dough popsicles

Name: Cookie dough popsicles
Prep time: 15 min
Yield: 8
Ingredients: 200 g cottage cheese light; 30 ml coconut cream; 1 tbsp cashew butter; 30 g vanilla protein powder; 15 g vilgain grass-fed collagen; 1 tbsp maple syrup; 1 tsp vanilla extract; 80 g Edible Cookie Dough

Nikoleta Kohútová

15 min.

Comments

Are you craving something delicious and sweet? We are back with another homemade popsicle recipe that you will love. We've combined light cottage cheese, protein, and collagen to make a beautifully creamy base. The cream is mixed with everyone's favourite cookie dough pieces. Compared to a store‑bought popsicle, this one is much more filling and packed with protein too. And the best part? You can make a big batch of them all at once and keep them handy in the freezer whenever you have a sweet craving.

Shop ingredients

Organic Coconut Cream – 400 g – 95% coconut pulp content, no thickeners or sugar, suitable for vegans

£2.69

100% Cashew Butter – 1 000 g – creamy nut butter, sweet buttery taste with a hint of caramel, a source of unsaturated fats, vitamins, and plant-based proteins

£14.99

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£89.99

Grass-Fed Collagen Peptides – 300 g (jar) – 100% pure hydrolysed collagen, from grass-fed cows in South America, without fillers

£23.99

Organic Maple Syrup – 250 ml – 100% natural sweetener from Canada with caramel flavour

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Edible Cookie Dough – 350 g – delicious cookie dough filled with ground nuts and Finnish oats that you can eat straight from the jar

£9.29

£7.55

Nutrition (1 serving) 1 popsicle, approx 60g

123 kcal
7 g carbohydrates
6 g fats
10 g protein

Per 8 portions

200 g cottage cheese light
30 ml coconut cream
1 tbsp cashew butter
30 g vanilla protein powder
15 g vilgain grass-fed collagen
1 tbsp maple syrup
1 tsp vanilla extract
80 g Edible Cookie Dough

Instructions

Blend the cottage cheese, coconut cream, cashew butter, protein, collagen, maple syrup and vanilla extract. Mix until you have a smooth cream.
Place several pieces of cookie dough at the bottom of the mould. Pour over the cream and then top with some more cookie dough pieces (if you want to make it extra special, you can also add chocolate chips).
Insert the sticks and freeze for 5‑6 hours.
Enjoy!