Cookies and Cream Popsicles

Here in Chicago, we have been having 100 degree days all week and I decided that it was just way too hot to bake.  I recently bought this Norpro Ice Pop Maker from Amazon and it seemed like the perfect time to use it.  But, hmmm…what to make first?   To figure this out, I grabbed the book Ice Pops off my bookshelf and whoa did I find lots of recipes that I want to try!  But, given my love for Oreos, the cookies and cream popsicle caught my attention immediately.  The creamy base is a no-cook, Philadelphia style ice cream made of milk and cream, no egg yolks.  Sour cream is added for richness and provides a slight tang to balance the sweetness of the rest of the pop.  Once you prepare the sweet cream, you fold in pea-sized bits of Oreo cookies to complete the mixture.  Then you just pour them into your molds, Zoku or even paper cups and let them freeze.  That’s it.  Easy peasy, right?

I made them after the kids went to bed so I could surprise them with a fun after dinner treat the next night.  Jack and Sammie absolutely loved them!  They had 2 pops each and both of them were asking to have another one.  No, I think two is plenty.  Even the baby had one, well soft of.  Alex didn’t really get it.  He ate a bit and then decided it best to smear the rest all over his face, hair, and high chair tray.  Oh Alex, I love you, but what a waste of a fantastic popsicle! 😀

Cookies and Cream Popsicles

Yield:  8 to 10 pops

14 chocolate wafer cookies, about 4 oz (125g) total weight

1/4 cup (2 oz/60g) superfine sugar

1/4 cup water (2 fl oz/60mL)

1/2 cup (4 fl oz/125mL) sour cream

1/4 cup (2 fl oz/60mL) whole milk

1 cup (8 fl oz/250mL) heavy cream

1 tsp vanilla extract

Working in a small bowl, crumble the cookies to make pieces about the size of peas.

In a bowl, stir together the sugar and 1/4 cup (2fl oz/60mL) water until the sugar dissolves.  Stir in the sour cream, milk, cream, and vanilla.  Add the crumbled chocolate cookies and stir to mix.

If using conventional pop molds, divide the mixture across the molds.  Cover and freeze until solid, at least 4 hours or up to 3 days.  If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours.

If using an instant ice pop maker (Zoku), follow the manufacturer’s directions.

Source:  Ice Pops:  Recipes for Fresh and Flavorful Frozen Treats


I have been nominated by Mess Makes Food for the Addictive Blog Award.  Is there a better honor?  She has some yummy looking desserts on her blog to satisfy her sweet tooth.  A girl after my own heart. 😀  Thank you MissMessy for your support.

The rules are as follows:

  • Thank the person who nominated you and link them back.
  • Share a little bit about why you started blogging.
  • Copy and paste the award onto your blog.
  • Nominate up to 10 other bloggers you think are addictive enough to deserve the award.

Why did I start blogging?

There are many reasons…..

1.  I have a giant cookbook collection and I thought I should brush the dust off and actually use them. 😀  Along with all the crazy single use baking pans I have sitting around unused too.

2  Baking intimidates a lot of people.  I have a list of things I am intimidated to bake too.  But, I want to work on attacking that list, so I don’t have one anymore.  What is there to fear really, but a failed recipe?  That’s really not so bad.  It happens to me all the time.

3.  I am a mom. So, I want to make recipes that are both easy and delicious, that other moms can share with their children.

4.  And, most importantly, I really want these recipes available for Jack, Sammie and Alex to share with their children one day.

My nominees for the Addictive Blog award are:

Jessica @ The Jey of Cooking

Eva @ Eva Bakes

Joelen @ What’s Cookin’ Chicago

Lynsey @ Lynsey Lou’s

Sarah @ A Taste of Home Cooking

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