I know, another popsicle post? I wasn’t going to post another popsicle recipe, but then inspiration struck and I have a big container of sprinkles hanging out in the cupboard, so these were born. I could have done just funfetti, but adding sugar cookie chunks/crumbs only seemed appropriate, since I already did more of an icy pop, it was time for a creamy popsicle. I was kind of just whisking these up, hoping for the best and preparing for a weird colored (due to the sprinkles) mess, but they were a total success!
I wasn’t really sure how these were going to turn out, but really, if you throw enough sprinkles at something, everything will be all good, right? Coconut milk lends a perfect creaminess to these, along with making sure they don’t freeze totally rock hard with the addition of the almond milk. If you want to get really fancy, you can DIY your sprinkles and make them whatever colors you want. I feel like I’ve done Popsicle Week right, between boozy pops and funfetti pops, my work here is done.
A simple combination of coconut milk and sugar cookie pieces make these a rich and easy vegan popsicle! No bake and vegan.
- 1 can coconut milk
- 1/3 cup almond milk
- 1/3 cup maple syrup
- 1/3 cup sprinkles
- For the sugar cookie crumbs:
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 2 tablespoons coconut oil
- To make the sugar cookie crumbs: Combine all of the ingredients in a small bowl, breaking up the coconut oil into small chunks and blending together with a fork until combined. Set aside.
- To make the popsicles: In a large bowl, whisk together the coconut milk, almond milk, maple syrup and sprinkles. Fold in the sugar cookie crumbs and pour into popsicle molds. Freeze for at least 4-6 hours or until solid.