Orange Creme Cookie Dough Pops – AIP, Coconut-Free
These Orange Creme Cookie Dough Pops are the magic that happens when you mix two Paleo AIP nice cream flavor faves into one ice popsicle. Plus they can be made coconut-free!
Orange Crème meets Raw “Chocolate” Chip Cookie Dough in these luscious, chilly treats.
We all need a sweet treat once in a while, even on elimination diets like the AIP.
We’ve been so good all month, right? The good news is that these aren’t overtly sweet. When on the AIP we are recommended to have 20 grams of sugars or less per day.
When I make treats that are autoimmune protocol friendly I make sure that even compliant ingredients like the maple syrup in these ice lollies isn’t overdone. Even though we are treating ourselves, we still gotta still keep that inflammation down, yo!
My Raw Cookie Dough recipe brings that orange crème base to the NEXT. LEVEL.
I use Anthony’s Tigernut Flour in all my recipes that call for tigernut flour…it’s more velvety, softer and less gritty / sandy than other brands I’ve tried.
Silky, boo.
I do have my sugar cravings under control these days (buh-bye candida!).
Though I do have to admit I have to hide these particular goodies not just from our ice-cream mongers that reside in this home, but also try to hide them from myself! (That’s the hard part…“Now where did I put that batch of ice cream popsicles I made myself?” Hmm, help me here, yall.)
They are really, REALLY good. Refreshing orange, creamy vanilla and comforting, slightly salty cookie dough make a fab trio of flavor.
To make these coconut-free:
Use this homemade Tigernut Milk recipe instead of the coconut cream, and omit the suggested chocolate/carob chips recipe that’s linked inside that recipe.
You will probably want to reduce the maple syrup to 3 Tb (notes in the popsicle recipe below) as tiger nut milk is sweeter and more sugary than coconut cream.
The pops will come out less creamy and more icy, but still very scrumptious.
Orange zest to keep it AIP
For AIP, I suggest using the zest of a large orange rather than orange oil, as all of the brands I’ve found so far contain sunflower oil which is not a compliant ingredient.
Also be sure to use vanilla bean powder instead of traditional vanilla extract, since pure vanilla extract will not be coooked off in this recipe.
Summer year-round pops
School might be back in session, but summer ain’t over yet!
Even in the winter, ice cream pops are never out of fashion. “Live like you’re on vacation” and cool off with one of these yummy treats.
Orange Crème Cookie Dough Pops – AIP, Paleo
Ingredients
- 1 batch Raw Cookie Dough (see link to recipe in NOTES)
- 2 cups coconut cream, shaken well at room temperature before measuring (for coconut free, see Tigernut Milk recipe in NOTES
- 1 pinch Himalayan salt
- 1/4 cup maple syrup reduce to 3 Tb if you are using tigernut milk, as it is sweeter than coconut cream
- 1 tsp vanilla extract (for AIP use alcohol-free vanilla extract or 1/4 tsp vanilla bean powder)
- 1/4 tsp orange oil (for AIP: use the zest of 1 large orange instead)
Instructions
- Make a batch of cookie dough and set aside.
- In a medium mixing bowl, whisk the coconut cream vigorously until it begins to thicken slightly. It should look fluffier but still be soft. (If using tigernut milk, skip this step as it will not fluff.)
- Whisk in salt, maple syrup, vanilla and orange oil until well combined. Next whisk in the cookie dough so that it breaks almost completely apart throughout the mixture (large chunks will cause the pops to break after they freeze…true story ’cause it happened!)
- Pour into ice pop molds until full, whisking the mixture before each mold is filled again to evenly disperse the cookie dough.
- Insert your pop sticks / holders. Freeze for 3 hours or until set.
- To remove your pops easily, carefully run them under hot water for a few seconds (while holding the sticks so they don’t fall in the sink…aaah!) and they should slide right out.
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