Pregistry’s Friday Recipe: Chocolate Cookie Milkshake Popsicles

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Popsicles are a classic summertime treat, and we’ve mashed them up with two other favorites – cookies and milkshakes – to create this indulgent dessert!

These popsicles are made with just a few simple ingredients, and come together quickly.

And we think you’ll agree that they are far superior to the store bought variety!

Chocolate Cookie Milkshake Popsicles:

  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon unsweetened cocoa powder
  • 25 chocolate wafer cookies, divided

Place the milk, cream, sugar, cocoa powder and 15 of the cookies into a blender or food processor. Blend till smooth.

Break the remaining 10 cookies in half and divide evenly among 10 popsicle molds. Divide the milkshake evenly among the molds and freeze for 45 – 60 minutes, or till slushy but not frozen solid. Insert popsicle sticks and freeze overnight.

Line a baking sheet with waxed paper or foil.

Release the pops by holding the molds briefly under hot water. Transfer to your baking sheet and return to freezer to allow the popsicles to reset before serving (Got leftover cookies? Make these mini icebox cakes!).

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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