Cookies and Cream Popsicles

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Cookies and Cream Popsicles
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Prep Time 10 minutes Cook Time 3-6 hours freezing time

My daughter saw a picture of some cookies and cream popsicles while I was browsing Pinterest recently, and she was absolutely determined that we make some. I was willing, but every recipe I saw included was pretty much straight heavy cream. That wasn't really my idea of a great tasting popsicle, so I tinkered until I came up with this version which whips the cream first. This is great for three reasons: first, you don't need as much cream because the air that gets beaten in increases the volume, secondly, they don't freeze as solidly - they're easy to eat straight out of the freezer without worrying about breaking a tooth, and third, it helps keep the Oreos® evenly distributed because they don't sink straight to the bottom. Most importantly, they are fabulous.

What you'll need

  • 2/3 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/2 cup plain yogurt
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 cup mini Oreos® or choppped regular-sized Oreos®

Yields 6 - 12 pops depending on the size of your molds (I have this set from IKEA and it make 12 for me).

How to make it

  1. In a stand mixer or with a hand mixer (or by hand with a whisk), beat whipping cream and sugar together until soft peaks form. Whisk in the yogurt, milk, and vanilla, until combined. Fold in the Oreos®.

  2. Pour into popsicle molds and freeze until firm. Run the molds under warm water to release. Eat immediately.


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