If someone tells you they couldn’t devour a large amount of chocolate chip cookie dough, if given a chance, they are lying. There is no way around it. It has to be some of the yummiest stuff that man has ever created. So how about some summer-ready chocolate chip cookie dough, without the flour or raw eggs, the heat of the oven and the mess in the kitchen?
A week or two ago a vegan friend of mine posted a link to some chocolate chip cookie dough popsicles made with whole milk and two kinds of refined sugar. He mentioned wanting to figure out how to make them vegan. I of course decided to help out and veganize the recipe. Yeh, I wanted to help him, but selfishly as soon as he posted the link, I was unable to get them out of my mind and I couldn’t wait to get a cookie dough popsicle into my tummy!
I haven’t been much in the baking mood lately, having had too many cravings for sweets and haven’t wanted to bother with the time it takes to play with a baking recipe. This felt like the perfect compromise, it gave me the perfect amount of sweet, they are so creamy and I didn’t have to spend hours in the kitchen or feel guilty eating a huge pile of cookies.
- 1 13.5 oz can of full-fat organic coconut milk
- 3/4 cup unsweetened non-dairy milk, of your choice (I used hemp milk)
- 1/2 cup sustainably-sourced coconut sugar (maple sugar, brown sugar, or sucanat would also work)
- generous pinch of salt
- 1 tablespoon pure vanilla extract
- 1/3 cup + 3 tablespoon mini chocolate chips, vegan and gluten-free – I like these
Place both milks, coconut sugar (or whatever sugar you choose) and salt in a small saucepan and cook stirring over a low heat until the sugar dissolves. Remove from heat, let cool for a bit, then stir in vanilla.
Divide the 1/3 cup of mini chocolate chips between the bottoms of your popsicle molds. (reserve the remaining chips for later). Then fill the popsicle molds with milk mixture leaving a small amount of room on top. Don’t put the tops on just yet.
Freeze until only partially frozen, about 1-2 hours. Remove from freezer and add the remaining half of the chips. Insert sticks and freeze until totally solid.[/print_this]