• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pass Me Some Tasty

Tasty gluten-free recipes and inspiration for your dinner table.

  • About
    • Meet Shannon
    • Portfolio
    • Contact
  • Recipes
  • Shop
  • Resources

Chocolate Chip Cookie Dough Popsicles

Jump To Recipe•Print Recipe

Chocolate chip cookie dough popsicles in a popsicle mold waiting to be eaten.

Hey friends?!
Hey what?!
Are you ready?!
For what?!
To pop!
Pop what?!
Popsicles!!!

That intro too much?

Chant those words to any elementary school-aged kid and they’ll fill you in. See also this video. Don’t punch me afterward.

Buuuut how about a Chocolate Chip Cookie Dough Popsicle?! How do we feel about THESE?!!!

Chocolate chip cookie dough popsicles in a frozen popsicle mold ready to be eaten!

The early 90s just came flooding back to my memory. That season of life when my middle school peers and I would save up our allowances to buy weird little hunks of frozen cookie dough sold by the student-run school store after class was out for the day. They were such delightfully sinful little treats that you could indulge on without your parents’ knowledge before you hopped on the school bus for home.

That’s right Mom and Dad. I ate frozen cookie dough at school. Regularly. The things you learn about your kids later when they are adults. And have a blog.

At least it was only frozen cookie dough…because middle school. Just mentioning that time period of our youth prompts us all to nod silently and look at each other with sympathetic, understanding eyes.

Praise the Lord that awkward time in life and in our bodies was short lived. And that my hair no longer has a DIY perm with bangs that look like an ocean wave.

But I’m still eating frozen cookie dough. In popsicle form. And they are probably a lot healthier than the frozen chocolate chip studded pucks I ate in middle school. Unlike that frozen dough, these tasty popsicles don’t have raw egg in them.

Ingredients for chocolate chip cookie dough popsicles are laid futon a marble countertop: milk, almond butter, vanilla, almond flour, brown sugar, and chocolate chips.

In all honesty, no one really knew for sure if the frozen dough served at school did have raw egg. It seems unlikely. That would have been a salmonella lawsuit waiting to happen. But then again, it was the early 90s. The era when it was cool to wear head-to-toe neon or those Hypercolor T-shirts that made you pray that they wouldn’t change colors in your armpits first. Schools serving cookie dough with raw egg was not exactly on our radar back then.

So who’s ready for a popsicle?! That tastes like cookie dough?! Me and Me! And You!

And guess what?!
Are you ready?!
For what?! …juuust kidding (don’t hate me)

When we’ve had our fill of chocolate chip cookie dough popsicles (which might be NEVER), we have 74 other popsicle options to choose from because my friend Sarah from the blog Live Eat Learn just came out with her cookbook THIS WEEK YO called For The Love of Popsicles.

A newly released cookbook authored by Sarah Bond, creator of the blog Live Eat Learn, called For the Love of Popsicles: Naturally Delicious Icy Sweet Summer Treats From A-Z.

It is a beautiful, creative, and tantalizing popsicle cookbook with 75 naturally delicious icy sweet summer treats that are wholesome and approachable. Sarah has taken store-bought popsicles and replaced them with fun versions that are generally healthier than the average pop while also using down-to-earth ingredients. And she has created a popsicle for every personality and popsicle-loving type. Cookies and Cream, Key Lime Pie, Roasted Peaches and Cream, Mint Chocolate, S’mores, Tiramisu….just to name a few.

And for the over-21 crowd, she goes above and beyond with Poptails like Frosé Sangria, Margarita, Bloody Mary, Mojito, and Mudslide. Oh yeah!

Sarah bond's cookbook is flipped open to a recipe for Chocolate Chip Cookie Dough Popsicles. Frozen popsicles of the same sort sit in a mold nearby ready to be eaten.

With warmer temps (finally!) here and kids about to bust out of school for the summer, you should definitely, absolutely get this book. I was privileged to be one of Sarah’s official taste testers as she was refining her recipes and I can tell you firsthand that her cookbook is a popsicle palooza that will bring joy to both young and young at heart ALL SUMMER LONG. Cuz 75 TASTY POPSICLE RECIPES YO!

Four popsicles studded with chocolate chips on top sit on a white marble serving plate.

If you need to find me this summer, I’ll just be sitting in a sun chair in my backyard with a popsicle in hand. It will most likely be a chocolate chip cookie dough popsicle. Cuz some things never change.

Print
Chocolate chip cookie dough popsicles in a popsicle mold waiting to be eaten.

Chocolate Chip Cookie Dough Popsicles


★★★★★

5 from 10 reviews

  • Author: Sarah Bond (slightly adapted by Shannon Emery)
  • Prep Time: 5 minutes
  • Cook Time: Minimum 4 hours to freeze
  • Total Time: 4+ hours depending on freeze time
  • Yield: about 2 cups, 8 (2-oz.) pops 1x
Print Recipe
Pin Recipe

Description

Almonds bring our cookie dough dreams to life in these chocolate chip cookie dough popsicles! Only minutes to make and using simple ingredients. The challenge is waiting for them to freeze before devouring! This recipe is posted with permission from For The Love of Popsicles cookbook.


Scale

Ingredients

  • 1 cup milk (or substitute dairy-free, I used almond milk)
  • 1/2 cup finely ground almond flour
  • 1/2 cup almond butter
  • 2 tablespoons packed brown sugar (or substitute no-calorie sweetener)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup dark or milk chocolate chips

Instructions

  1. Combine all ingredients except chocolate chips in a blender until evenly mixed.
  2. Pour into popsicle molds, leaving a little space at the top for them to expand. Sprinkle in chocolate chips (you can add more or less, depending on how chocolatey you want your pops). *Be sure to read Sarah’s pro tip in the notes below!
  3. Insert popsicle sticks and freeze until hard (at least 4 hours).
  4. Run the mold under warm water for a few seconds to loosen them up, then remove from the mold.

Notes

Pro tip: Drop a few chocolate chips into your mold after you fill them with the almond mixture. If you notice they sink to the bottom, freeze the mixture first for an hour, then add the chips and insert the sticks, returning to the freezer until completely frozen.

  • Category: Dessert
  • Method: Blend, Freeze
  • Cuisine: American

Did you make this recipe?

Tag @passmesometasty on Instagram and hashtag it #passmesometasty

Recipe Card powered by
A single chocolate chip cookie dough popsicle with a big bite taken out of it sits on a marble plate with chocolate chips scattered nearby as if coming out of the popsicle.

My hands are high
My feet are low
And this is how I popsicle!
Her hands are high
Her feet are low
And this is how I popsicle!
Popsicle,
Pop-popsicle,
Popsicle,
Pop-popsicle…

Don’t punch me.

MORE TASTY FROZEN TREATS TO CHECK OUT!

  • Salted Caramel Brownie Ice Cream Parfaits
  • Grapefruit Peach Popsicles with Maple + Thyme
  • No Churn Red Wine, Strawberry, & Salted Dark Chocolate Ice Cream

Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you). Thank you for supporting Pass Me Some Tasty!

Filed Under: All Recipes, Cookies, Dessert, Gluten Free, Vegetarian

Previous Post: « Avocado Black Bean Salsa
Next Post: Gluten-Free Raspberry Hand Pies with White Chocolate Drizzle »

Reader Interactions

Comments

  1. Amanda Mason says

    at

    These look so delish! My kids will be all over this recipe! They love making their own popsicles and chocolate chip cookie dough is their favorite!! Can’t wait to try these!!

    ★★★★★

    Reply
  2. Eva says

    at

    Wooo I love how much almond you’re using in here! I am a weirdo and I do not enjoy cookie dough as it is (baked!! It needs to be baked!! I am team baked cookies!!) but I love the idea of being so heavily almond based. I may fall for this!!

    ★★★★★

    Reply
    • Shannon Emery says

      at

      Ha! Love your comment Eva! You’ll have to let me know if these “cookie dough” popsicles succeed in tastiness even though they aren’t baked!

      Reply
  3. Neha says

    at

    Wow never thought about flavoring my popsicles with chocolate chip cookie dough! Now I know what I was missing, love your recipe.

    ★★★★★

    Reply
  4. Anna says

    at

    I’m so happy that popsicle season is back! they’re so easy to make and much tastier than the ones from the shop! Love the choc chip cookie dough flavour too!

    ★★★★★

    Reply
  5. Anne says

    at

    These popsicles sound so good. Perfect for a summer treat. I have to check this book out.

    ★★★★★

    Reply
    • Shannon Emery says

      at

      It really is a beautiful book (with SO many tasty popsicle recipes) that Sarah has created. I hope you do check it out!

      Reply
  6. Sharon says

    at

    These popsicles are taking cookie dough love to the next level! I am making a big batch of these to have on hand this summer for sure.

    ★★★★★

    Reply
  7. Dominique | Perchance to Cook says

    at

    Oh my goodness! I’ve never even thought to make cookie dough popsicles but I love this idea! I like that it’s thick too, from the almond flour. I’m so intrigued! I need to try this ASAP!

    Reply
  8. Kylie | Midwest Foodie says

    at

    I love how healthy these popsicles are! My daughter loves the sweet treats, but I rarely give them to her because they’re loaded with so much stuff that I can’t pronounce. I love how simple the ingredients are in this recipe – I make a smoothie that’s really similar. Can’t wait to try these!

    ★★★★★

    Reply
    • Shannon Emery says

      at

      I can totally relate Kylie. I get a little weirded out by some of the ingredients in processed treats as well. I definitely love and appreciate when a treat has basic ingredients without sacrificing on pure enjoyment. I hope you and your daughter love these popsicles!

      Reply
  9. Veena Azmanov says

    at

    All delicious combination of ingredients to making these delicious Popsicles. Best for the season too. Have to make a batch for the family to enjoy them too.

    ★★★★★

    Reply
  10. Aleta says

    at

    Chocolate cookie dough… in popsicle form?! I think I love you… My kids are going to flip when I make them these!

    ★★★★★

    Reply
  11. Danielle says

    at

    Answering your questions in the intro:
    Yes!
    What?
    Ready!
    For popsicles I guess!
    OK!
    What?
    Woohoo! 🙂

    ★★★★★

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

About Me

Hi! I'm Shannon: the gluten-free recipe maker, photo taker, and food blogger behind Pass Me Some Tasty. I love how delicious food has the unique ability to bring people together from all walks of life. I hope you enjoy my recipes and that they will inspire conversation and community around your dinner table. Read More →

Subscribe to receive new posts from Pass Me Some Tasty directly to your inbox!

Resources for food bloggers
I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.
gluten free blog network directory

Follow @passmesometasty on Instagram | #passmesometasty to be featured

Instagram post 2185063692801211080_3133539184 You know all of those funky looking squash hanging out at the grocery stores right now? We can eat those! They aren't just tablescape decorations. If you've got a yellow and green stripey delicata squash (swipe to see what it looks like) hanging out with all of the other 'decorative' gourds on your table let's ROAST IT! 💥⠀
⠀
Delicata squash when roasted is like candy...but in vegetable form; naturally sweet and mild in flavor with a hint of caramelization. It also has thin skin so NO PEELING. We can eat it! (Anyone almost slice off a finger trying to peel a butternut squash? 🙋)⠀
⠀
If you're still looking for ideas to add a super simple side dish to your Thanksgiving meal try this Roasted Delicata Squash with Parmesan & Dill. It's sure to be a winner with the whole family! ✨😍⠀
⠀
Find the full post on Pass Me Some Tasty (link in profile) or check out the recipe below! ⬇️⠀
⠀
To make this Roasted Delicata Squash with Parmesan & Dill here's what you'll need: ⠀
・2 delicata squash (medium in size), washed & dried, halved lengthwise, seeds removed⠀
・roughly 2 tablespoons olive oil (just enough to coat the squash)⠀
・2 medium garlic cloves, minced⠀
・salt & pepper to preference⠀
・roughly 2 tablespoons fresh dill, chopped ⠀
・Parmigiano Reggiano to preference ⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.⠀
2. Slice the prepared squash into half circles, about 1/4 inch thick.⠀
3. On the baking sheet, toss the squash with olive oil, garlic, salt, and pepper.⠀
4. Spread the coated squash slices in a single layer on the baking sheet and sprinkle with fresh dill.⠀
4. With a microplane grater, grate Parmigiano Reggiano over top of the squash until you feel like you have honored and respected the squash with a good sprinkling of cheese. 😉
5. Place in the oven for about 25 minutes until the squash slices have softened and the edges have become beautifully golden.⠀
6. Squeeze some fresh lemon over top to give the squash a quick zip of acidic brightness (don’t skip this step). Sprinkle another round of Parmigiano and fresh dill on top if you prefer (<– which you do).⠀
7. Serve!
Instagram post 2174212979749568977_3133539184 ✨Roasted Mashed Garlic Cauliflower It’s creamy, and roasty, and garlicky with a slightly nutty flavor, and a way to get your kids to eat vegetables when their food group preferences consist of all things white and tan. Winner, winner, cauliflower dinner. 🥳⠀
And no, I am not suggesting that we should give up mashed potatoes. That would just be crazy talk. 🤪⠀
⠀
This garlicky roasted mashed cauliflower is in ADDITION to our bowl of mashed potatoes. It’s like a #doublerainbow at our holiday dinner. Intense man, I know. 🌈⠀
⠀
Find the full recipe on Pass Me Some Tasty (link in profile)! Recipe also includes Vegan & Dairy-Free variations. 😘
Instagram post 2157620717297309749_3133539184 A frittata is ALWAYS the answer when you’re pulling your hair out trying to figure out what to make. Grab some veggies from your fridge that need to be used up, sautée them quickly in an oven safe skillet with some ground sausage, add in a mixture of eggs, plain yogurt, and some sun-dried tomato pesto (cuz we fancy 💃), top it off with some soft goat cheese and sunflower seed kernels, and into the oven it goes. Serve with a side salad and you've got yourself a protein-packed meal suitable for breakfast, brunch, lunch, and dinner! Hakuna Frittata friends!⠀
⠀
You can find the full recipe on my blog (link in profile) or below! ⬇️⠀
⠀
To make this Baked Frittata with Sausage, Kale, & Sun-Dried Tomato Pesto here's what you'll need:⠀
・ 9 eggs⠀
・ 1/2 cup plain full-fat or Greek yogurt⠀
・2 tablespoons sun-dried tomato pesto (find tasty homemade recipe in the last post on my feed or on the blog)⠀
・salt and pepper to preference⠀
・ 1 tablespoon extra virgin olive oil⠀
・1/2 pound bulk mild Italian sausage (chicken or pork)⠀
・ 1/2 sweet onion, chopped⠀
・ 1/2 red bell pepper, chopped (about 1/2 cup) ⠀
・1/3 cup kale, finely chopped (I used Redbor Kale, frilly kale with reddish-purple veins and stems)⠀
・1/3 cup fresh goat cheese, crumbled⠀
・sesame seed kernels (optional, but not really)⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 375ºF.⠀
2. In a large bowl, whisk together the eggs, yogurt, sun-dried tomato pesto, salt, and pepper.⠀
3. Heat oil in a 10 to 12-inch oven safe skillet over medium-high heat. Add the sausage, onion, and red bell pepper and cook, stirring occasionally until the sausage begins to brown, about 5 minutes. Add the kale and cook until just wilted. Remove skillet from heat.⠀
4. Pour the egg mixture over top and lightly stir to evenly spread out the ingredients. Sprinkle crumbled goat cheese and sesame seeds on top. ⠀
5. Bake in the oven for about 25 minutes, or until the eggs have set and the top is golden. It will continue to cook as it sits, so don’t overbake it!
6. Cut into 6 slices and serve!
Instagram post 2141865156735749757_3133539184 Pesto is the besto...with pasta, potatoes, zoodles, in a frittata (or with any egg dish really), on a sandwich, served as an appetizer with bruschetta, on pizza....IN.MY.MOUTH. ⠀
How do YOU like to eat your Sun-Dried Tomato Pesto?! ⠀
7 ingredients and a food processor is all it takes. Fast, Easy, and SO much more Tastier than any store-bought pesto. Let's do this. 🙌⠀
⠀
Here's what you'll need:⠀
1 (8.5 oz) jar sun-dried tomato halves packed in olive oil with herbs (we’re using the jar’s entire contents so don’t drain off that oil!)⠀
2 medium-sized cloves garlic⠀
1 cup packed fresh basil⠀
1/3 cup Parmigiano-Reggiano, grated (use the good stuff! NOT the green can fake parm)⠀
1/4 cup unsalted macadamia nuts (macadamia nuts offer a richer, more buttery flavor in comparison to the traditional pine nut typically used in sun-dried tomato pesto which is why I prefer macadamia in this recipe but you do you.⠀
2 tablespoons capers, drained⠀
1/2 teaspoon crushed red pepper flakes⠀
pinch of salt (or to your preference)⠀
⠀
Here's what you'll do:⠀
1. Combine all ingredients in a food processor and process until desired consistency is reached.⠀
2. That’s it! (wasn’t that easy?!)⠀
⠀
Note: If your pesto is not at the consistency you are needing it to be for your particular use, even after including the oil from the jar of sun-dried tomatoes, just add a little more extra virgin olive oil until you get it just how you like it.⠀
⠀
If you'd like to see more pics of this vibrant red pesto, the recipe and full post is linked in my profile. Have a Tasty Thursday friends! 😘
Instagram post 2111906251842814334_3133539184 A plethora of fresh herbs (mint, chives, dill, and parsley), caramelized onions, baby potatoes enraptured in a light and tangy yogurt Champagne mustard vinaigrette, crispy salty bacon, and of course hard-boiled eggs. What would a potato salad even be without the hard-boiled eggs? Such questions should never be pondered.⠀
⠀
Check out this NEW RECIPE for POTATO SALAD WITH CARAMELIZED ONIONS & FRESH HERBS on Pass Me Some Tasty! Link to recipe in profile. Have a tasty Friday friends! ❤️⠀
Instagram post 2110419262148936106_3133539184 When a friend sends you a message asking if you’d like a bag of fresh figs that came from their neighbor’s tree, the answer is obvious. My friend’s neighbor planted the tree in 1940. They watered it, nurtured it, cared for it and now almost 80 years later the tree produces an overflowing abundance of beautiful green figs with vibrant pink centers. ⠀
⠀
On a different note, my birthday is this Friday. 🎉 I’ll be 39. I don’t mind saying the number out loud or sharing it with others. I don’t lament the fact that I’m going to be another year older. It is a day where I will definitely eat cake and ice cream but I will also celebrate the blessing it is to have made it another year around the sun. It’s also a time where I give thanks for all the ways that Jesus has worked in my life over the past year - the ways He smoothed out a few more of my rough edges, the ways He opened my eyes and my heart just a little bit more to the world around me and the people it contains, the ways He carried me when things were harder than I would have liked, and the many, many ways He showed me His blessings through both the small things and the big things. And it’s a time that I give thanks for my health, wellness, and for the gift of life itself, which is something I don’t ever want to take for granted. Life is fleeting and the unexpected can happen for lack of a better word, unexpectedly. ⠀
⠀
My birthday wish this year is that I would continue to enjoy the gift of another year around the sun. That I would be open to the loving work of Jesus in my life so that someday when I am 80, like that fig tree, I will be able to look back and see an abundance of fruit in my life giving evidence of a life well spent. ⠀
⠀
Now back to those figs…I’m thinking a generous schmear of soft goat cheese with a drizzle of honey over the top might be in order.⠀
How do you like to eat fresh figs?⠀
Instagram post 2102480458448610425_3133539184 Crunchy, hydrating spiralized cucumbers with sweet mangoes, tasty chunks of avocado, fresh lime, slivers of red onion, and soft goat cheese.⠀⠀
⠀⠀
Simple, refreshing, and the perfect summer salad for those hot summer days when you're just not sure what to eat.⠀⠀
⠀⠀
How hot is it right now where you live? What are your go-to meals when the temps rise? 😎⠀
⠀
Recipe link for this Spiralized Cucumber Summer Salad is in my profile!
Copyright © 2019 · Back to Top · Privacy Policy · Built on the Genesis Framework · WordPress Hosting by Cloudways