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Orange Crème Cookie Dough Pops - AIP, Paleo
Orange vanilla cream freezer pops dotted with bites of raw cookie dough. Egg, gluten, dairy and nut free with a coconut free option. AIP and Paleo friendly!
Prep Time 10 minutes
Freezing Time 1 hour 30 minutes
Total Time 10 minutes
Servings 7 popsicles
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
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Make a batch of cookie dough and set aside.
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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.)
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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!)
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Pour into ice pop molds until full, whisking the mixture before each mold is filled again to evenly disperse the cookie dough.
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Insert your pop sticks / holders. Freeze for 3 hours or until set.
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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.
Recipe Notes
PRODUCTS FOR THIS RECIPE:
SUGGESTED RECIPES:
Raw Cookie Dough (for coconut-free, omit the chocolate / carob chips)
