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July 27, 2015
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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. 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 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. 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!
Funfetti Sugar Cookie Popsicles [Vegan]
This Recipe is :
Serves
6-8Ingredients
- 1 can coconut milk
- ⅓ cup almond milk
- ⅓ cup maple syrup
- ⅓ cup sprinkles
For the sugar cookie crumbs:
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup whole wheat flour
- 2 tablespoons coconut oil
Preparation
- 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.
AUTHOR & RECIPE DETAILS
Abby Thompson is the recipe developer, photographer, and baker behind The Frosted Vegan. I love creating a plant based approach to desserts that make people say 'This is vegan?! But it is so good!'. Vegan sweets and treats need to be healthy but also still absolutely delicious. By day, I work as a corporate social media strategist in Milwaukee, and by night I bake and blog my way through my vegan dessert recipes.
