Frozen Fudge Pops With Peanut Butter Chocolate Chip Cookie Dough

Frozen fudge pops with peanut butter chocolate chip cookie dough are a gluten-free, vegan-friendly dessert that’s perfect for hot summer days. They’re also dairy free, and you can make them without refined sugar if you use coconut sugar in place of the brown sugar.

Happy summer, ya’ll! Okay, maybe it’s not officially summertime yet…but my kids are on summer break, and that’s good enough for me.

Summer break has been wonderful so far, so please remind me that I said that in a few weeks. Last summer I kicked into survival mode sometime around late June and barely survived the break. Sometimes it’s difficult to balance my role as a single parent with my writing career. I made it through though, and I have confidence that I’ll do it again this summer.

I’m not sure what you have planned this summer, but I hope it involves this recipe for frozen fudge pops with peanut butter chocolate chip cookie dough. I’ve been wanting to make a vegan frozen dessert recipe for a while, but I couldn’t find my good popsicle mold. I finally accepted defeat and bought a cheap mold at Dollar General for $1.50. It sucks, so I recommend springing for a high-quality mold. Removing frozen treats from a cheap popsicle mold is very difficult.

This is the type of recipe where the pics don’t do it justice. It’s hard to photograph frozen fudge pops because they melt quickly, and I also have to shoo away 3 kids and 3 cats the entire time. My Canon is acting up (it thinks it’s missing a memory card even though the memory card is inside), so I’ve been taking pics with my iPhone and my daughter’s Nikon. Neither of these devices effectively capture the peanut butter chocolate chip cookie dough stuffed inside of these frozen fudge pops very well, but rest assured that these sweet treats are loaded with plenty of palate-pleasing mounds of deliciousness.

But most of you probably aren’t here to read about my Canon issues, are you? Let’s dive right into this recipe for frozen fudge pops with peanut butter chocolate chip cookie dough.

Make your peanut butter chocolate chip cookie dough first and pop it in the freezer while you prepare your other ingredients. This step is important because it’s difficult to work with warm, soft cookie dough.

I used brown sugar this time, but you can sub coconut sugar if you’re paleo or honey if you’re not vegan.

Combine the ingredients for the fudge mixture in a food processor or blender, and pulse gently until the mixture becomes smooth. This takes me less than 30 seconds in my Ninja. If you buy something via this affiliate link for the Ninja food processor I own (or any other affiliate link in this post), I’ll earn a commission to support my blog. The FTC makes me tell you that in every single post, so that’s why you’ll see me repeat it constantly.

Pour a small amount of the fudge mixture into popsicle molds. Add frozen balls of peanut butter chocolate chip cookie dough to the molds, then top with more of the fudge mixture. Repeat until you’ve used all of your peanut butter chocolate chip cookie dough and fudge mixture.

Fill your molds pretty darn close to the top. I probably could have left a little extra space in mine, but too late now.

Pop the lids on your popsicles and stick the mold in the freezer for at least 6 to 8 hours, preferably overnight.

Eat them quickly or they’ll melt. Mine were sitting out for 5 minutes, and look what happened.

See all those mini chocolate chips scattered around the frozen fudge pops? I use Enjoy Life chocolate chips because they’re vegan. I’ve encountered numerous people who claim Enjoy Life chocolate chips are also paleo, but they aren’t. I’m not sure why so many people think sugar is paleo lol. I mentioned coconut sugar as a paleo option earlier in this recipe, but the phrase “paleo dessert” is kind of an oxymoron.

Anyway, enough about that rant. Eat what you want, whether it’s paleo, vegan, gluten free, or loaded with 87 ingredients you can’t pronounce. I’m not here to tell you how to live your life. I’m just here to photograph tasty recipes like this one for frozen fudge pops with peanut butter chocolate chip cookie dough.

Check this out. I grabbed a knife so I could show you the peanut butter chocolate chip cookie dough stuffed inside these vegan fudge pops without biting into them.

However, this plan backfired because I ended up eating a frozen fudge pop 10 seconds later.

If you’re feeling fancy or you hate soft food, roll your frozen fudge pops in some mini chocolate chips. You can also drizzle them with chocolate and refreeze them. I’ll probably write a post on that in the future.

Tired of looking at my pics for frozen fudge pops with peanut butter chocolate chip cookie dough? That’s fine. I’ve got a handy recipe card below that’s printable and Pinnable. Now you can make your own vegan fudge pops.

Frozen Fudge Pops With Peanut Butter Chocolate Chip Cookie Dough
Print Recipe
Creamy coconut milk creates a luscious base for these decadent vegan fudge pops loaded with chunks of peanut butter chocolate chip cookie dough.
Servings Prep Time
4 to 8 people 5 minutes
Passive Time
6 to 8 hours
Servings Prep Time
4 to 8 people 5 minutes
Passive Time
6 to 8 hours
Frozen Fudge Pops With Peanut Butter Chocolate Chip Cookie Dough
Print Recipe
Creamy coconut milk creates a luscious base for these decadent vegan fudge pops loaded with chunks of peanut butter chocolate chip cookie dough.
Servings Prep Time
4 to 8 people 5 minutes
Passive Time
6 to 8 hours
Servings Prep Time
4 to 8 people 5 minutes
Passive Time
6 to 8 hours
Ingredients
Peanut Butter Chocolate Chip Cookie Dough
Fudge Pop Base
Servings: people
Instructions
Peanut Butter Chocolate Chip Cookie Dough
  1. Combine creamy peanut butter, sugar, and salt in a small mixing bowl. Stir gently with a fork, then add mini chocolate chips.
  2. Place bowl in the freezer while you prepare your vegan fudge pop base.
Fudge Pop Base
  1. Scoop the thick cream off the top of your chilled coconut milk and place in a food processor or blender. If desired, save the clear liquid left in the can of coconut milk for a smoothie or similar recipe.
  2. Add peanut butter, cocoa powder, sugar, and salt to the food processor. Pulse until smooth and creamy, approximately 30 to 60 seconds.
  3. Remove frozen peanut butter chocolate chip cookie dough from the freezer and set aside. Spoon some of the fudge pop base into each popsicle mold, then top with frozen pieces of peanut butter chocolate chip cookie dough. Alternate layers of cookie dough and fudge mixture until your the popsicle molds are nearly full.
  4. Place lids on your popsicle molds, and set them in the freezer for at least 6 to 8 hours. If needed, run warm water over the molds until you are able to release the fudge pops.
  5. Roll frozen fudge pops in mini chocolate chips or top with melted chocolate, if desired.
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