Cookie Dough Ice Pops
Back with a new ice pop recipe just in time for summer! Last summer I posted this ice pop recipe with no added sugar that's perfect for little ones. As mentioned here, there is no room for added sugar in childrens diets before the age of two.
My son is now on the verge of turning 3, so we use small amounts of added sugar like honey and maple syrup to sweeten treats. He loves cookie dough ice cream, so we decided to make our own cookie dough ice pops. These ice pops are gluten-free, dairy-free, and sweetened with a dash of maple syrup.
What I love about homemade ice pops, is that you can add in additional ingredients to make them even more nutritious. For example, you can add collagen powder, protein powder, pureed veggies, and fruits to this recipe and it will not affect the taste or texture.
I have such fun memories of eating ice pops on a warm summer evening while playing in the backyard, and I look forward to making more fun summer memories! I hope you and your family will do the same :)
It’s ice pop season!
A fun activity to do at home with kids this summer! They love making and eating ice pops :)
Cookie Dough Ice Pops
Makes 8 mini pops or 6 standard pops
Ingredients:
1 cup filtered water
1 cup raw cashews (soaked overnight in water or for 3 hours in hot water)
1/3 cup pure maple syrup
1 1/2 tablespoons of nut butter or sun butter
1 1/2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1/4 cup mini chocolate chips or dark chocolate chips
Instructions
Combine water through sea salt in a food processor or high-powered blender. Blend or pulse on high until all ingredients are completely blended and a smooth consistency.
Add the chocolate chips and pulse so they are broken into chocolate flecks. You can leave the chips larger, but they tend to sink to the bottom.
Fill popsicle molds and freeze for 3 hours or overnight. The pops last in the freezer for up to 2 weeks.
