Description
A no-churn frozen dessert that layers homemade cookies between silky milk mixtures. Crisp and creamy in every bite, this nostalgic treat requires no ice cream maker and is perfect for hot days or quick desserts.
Ingredients
6 homemade cookies, cut into halves for layers
1/3 cup heavy cream (use non-dairy alternative if preferred)
3/4 cup whole milk, adjusted for desired firmness
2 tbsp coconut sugar (use regular granulated sugar if preferred)
3/4 tsp vanilla extract
Big pinch of salt
Instructions
Prepare homemade cookies and cut into halves.
Gather heavy cream, whole milk, sugar, vanilla extract.
Prepare popsicle molds and sticks.
Chill molds in refrigerator while prepping mixture.
Whisk cream, milk, sugar, vanilla, and salt until dissolved.
Place a cookie half at the bottom of each mold cavity.
Pour milk mixture halfway into each mold.
Add another cookie half on top of the milk layer.
Fill molds completely with remaining milk mixture.
Insert lids and popsicle sticks securely.
Freeze for minimum 6 hours or overnight.
Submerge molds in warm water for 10–15 seconds to release.
Notes
For a non-dairy option, use plant-based heavy cream.
Chill molds for 30 minutes before adding the liquid mixture to prevent soft spots.
Using coconut sugar enhances caramel notes; regular granulated sugar works too.
Half-chilling the mold ensures the frozen layers set properly.
- Prep Time: 15
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg