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Yield: 10 pops
Total Time: 4 hours 15 minutes

  • 15 chocolate sandwich cookies
  • ½ cup chocolate milk
  • 1 cup chocolate ice cream
  • 1 cup whole milk
  • 2 cups cookie dough ice cream

Special tools: Popsicle molds and popsicle sticks

  1. Scrape filling from each sandwich cookie into a bowl and set aside. Add cookies to a zip-top, gallon-sized bag and close shut. Using a rolling pin, crush cookies into small pieces.
  2. Sprinkle 1 tablespoon cookie crumbles into each popsicle mold.
  3. Add chocolate milk and chocolate ice cream to blender. Blend to combine.
  4. Fill molds 1/3 of the way with chocolate mixture.
  5. Rinse blender before adding in whole milk, cookie dough ice cream and the sandwich cookie fillings. Blend to combine.
  6. Fill molds the remaining 2/3 of the way with the cookie dough mixture before covering and adding a popsicle stick to each one.
  7. Freeze at least 4 hours before serving. Store in molds until ready
    to serve.

Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at