If you like to sneak cookie dough, you’ll love Hannah Kaminsky’s frozen vegan cookie dough pudding pops. Unlike traditional cookie dough, there’s nothing here that you can’t safely eat unbaked; transformed into refreshing ice pops, it’s an ingenious warm-weather treat.
Super Vegan Scoops! is another winner from the multi-talented Hannah Kaminsky, who writes beautifully, photographs amazingly, and does all the recipe development and styling for her many creative vegan cookbooks.
Hannah says, “My love for cookie dough was fostered at a very young age, from some of my very earliest memories of baking with my mom. A lick from the beater or bowl, still coated in unbaked dough, evokes a certain nostalgia.
When the steamy summer heat arrives, wouldn’t you prefer to skip the oven to dive in with a spoon instead?
If you can delay gratification just a little bit longer though, I have an even cooler way to recall those childhood memories. Cookie dough pudding pops, with all the familiar flavors in a creamy, frozen package, may become the new nostalgic sweet treat.”
More about Super Vegan Scoops!
Freeze! Leave those processed frozen desserts at the grocery store and dive into creamy, cool custards made in your own kitchen. It’s not a crime to want a more exciting ice cream experience than the average chocolate or vanilla scoop. Super Vegan Scoops! churns out cool treats without dairy or eggs in unconventional flavors, truly offering tastes to delight even the most discerning sweet tooth.
Special equipment need not apply for many of these surprisingly simple sweets, covering no-churn options for quick pops and decadent ice cream cakes. Even handheld novelties like you’ve never seen before, complete with chewy cookies and crisp chocolate shells, come together with ease.
If temperatures should ever drop too cold to indulge in something icy, don’t despair. Innovative recipes transform traditional ice cream bases into entirely new treats. There’s no such thing as too much ice cream when excess can be melted down and baked up into everything from quick bread to scones. Yes, you can have ice cream for breakfast, without getting brain freeze, too!
Put a stick in it, dig in a spoon, slice it thick, or melt it all down; there’s a bolder face to plant-based ice cream waiting for you just beyond the ice maker.
Recipe and photo from Sweet Vegan Scoops! Plant-Based Ice Cream for Everyone by Hannah Kaminsky, ©2021. Published by Skyhorse Publishing, reprinted by permission. Available on Bookshop.org,* Amazon,* and wherever books are sold.
- ¼ cup all-purpose flour
- 1½ cups plain plant-based milk, divided
- ¼ cup light brown sugar, firmly packed
- 1 tablespoon vegan butter, melted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup vegan chocolate chips
- Begin by lightly toasting the flour in a dry skillet (see Note). Place the skillet over medium heat and continuously, gently, stir the flour, until faintly golden brown all over. Slowly whisk in ½ cup of the plant-based milk to form a thick paste, beating out any lumps before proceeding.
- Continue to add in the remaining plant-based milk and whisk vigorously to smooth out the mixture.
- Incorporate the sugar, vegan butter, and salt, stirring well. Cook, stirring periodically, until bubbles break regularly on the surface and the liquid has thickened significantly.
- Turn off the heat, cool to room temperature, and then let rest in the fridge until thoroughly chilled. Stir in the vanilla and chocolate chips before transferring the mixture to popsicle molds. Place in the freezer and let rest until frozen; at least 3 hours.
Toasting the flour brings out the subtle nutty, roasted flavors imparted by baking, without the same intense heat. The base is otherwise prepared the same as any other cooked custard, so if you can stir a pot, you can whip up this buttery brown sugar pudding in no time.
In fact, you may be tempted to eat the plain pudding prior to its trip to the freezer, and I wouldn’t blame you. Just try to leave a little bit for the popsicles themselves; you’ll be grateful to have them on hand (and in hand) the next time a craving strikes.
About Hannah Kaminsky: Hannah has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. She is the author of My Sweet Vegan, Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, and Real Food, Really Fast. Visit Hannah on the web at BittersweetBlog.com.
More from Super Vegan Scoops!
Explore lots more delectable vegan desserts & sweets.
*These are Bookshop Affiliate and Amazon Affiliate links. If a product is purchased by linking through this site receives a modest commission, which helps maintain it and keeps it growing!