Cookie Dough Ice Pops – your favorite cookie turned into an ice pop that will keep you cool all Summer long!
Summer is almost here and that makes me think of popsicles. I just love them and they can be a nice healthy treat in the Summer. Well, the fruit and yogurt ones anyway. This cookie dough ice pop is kind of indulgent, tastes just like regular cookie dough and it’s dipped in chocolate. Bonus. Not really on the healthy side. Almond butter and coconut oil are considered healthy right?
If you don’t own any popsicle molds you can use dixie cups and popsicle sticks are found in the craft aisle at Wal-Mart. Just mix all the ingredients in a bowl together and pour that into the cups or molds. After about two hours in the freezer take the ice pops out and dip them in melted chocolate. I’m surprised how close to raw cookie dough these tasted and there was no butter and sugar added. Just almond butter, almond flour, vanilla extract, and coconut oil. Hope you Enjoy!
These are low carb and only have 7 carbs per serving!
- 1 cup of almond butter
- ½ cup of coconut oil (not melted)
- ¼ cup of almond flour
- 1 tsp of vanilla extract
- ½ cup of chocolate chips plus more for melting
- In a bowl combine the almond butter, oil, almond flour, vanilla extract, and chocolate chips. Pour into popsicle molds and freeze for 2 to 3 hrs.
- After the ice pops are frozen melt the rest of the chocolate chips and dip the ice pops into the chocolate. Freeze once more until the chocolate is set. Serve cold.