Mint Oreo cookies and cream popsicles

Mint Oreo cookies and cream popsicles


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If you're looking for an easy summer dessert that will appeal to children and big kids alike, these three ingredient popsicles are just the ticket. Crushed Mint Oreo cookies are folded into coconut milk with a dash of vanilla before being frozen til firm. Coconut milk stays nice and creamy when frozen, making it a tasty and healthy alternative to dairy and a whole Oreo cookie hidden in the centre of each popsicle makes for a fun – and delicious – surprise as you take a bite.

The Mint Oreo flavour makes for wonderfully cool and refreshing popsicles, but this recipe can also be made with the new Strawberry Cheesecake Oreos. If making the latter, try folding in a handful of fresh strawberries for an even more luxurious alternative.

If you don't have popsicle moulds, try freezing the mixture in little plastic glasses.

A serving of this recipes should be seen as a treat – best enjoyed occasionally as part of a balanced diet.

This post is has been created in partnership with Great British Chefs and Oreo to mark the launch of two exciting new flavours: Strawberry Cheesecake and Mint. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more visit

  • Mint Oreo cookies and cream popsicles

  • Oreo cookies, Mint-flavoured, 1 packet
  • 400ml of coconut milk, light
  • 1 tsp vanilla extract
  • honey, optional
Set aside 5 Oreos. Place the remaining 9 Oreos in a plastic sandwich bag and bash with a rolling pin until you have a dusty mixture with some larger chunks of cookie
In a medium bowl, whisk the coconut milk until smooth. Stir in the crushed Oreos and vanilla extract to combine, plus a drizzle of honey if using
Pour a small amount of mixture into the bottom of 5 popsicle moulds. Top each one with a single Oreo, then pour over the remaining mixture. Insert a wooden lolly stick into each mould then freeze until firm, at least 4 hours
When ready to serve, dip each popsicle mould in boiling water for 5 seconds then unmould. Serve immediately. These popsicles will keep in the freezer for up to 2 weeks
For a more indulgent variation, use full fat coconut milk and add 2 tbsp honey syrup to the mixture for extra sweetness
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