Skinny Cookies 'n' Cream Popsicles
I had enough mix left over for a fifth popsicle using my molds; this will vary for everyone, depending on the size of your molds.
I had enough mix left over for a fifth popsicle using my molds; this will vary for everyone, depending on the size of your molds.
- Carbohydrate 8.647 g
- Cholesterol 0.28 mg
- Fat 0.0332 g
- Fiber 0 g
- Protein 0.476 g
- Saturated Fat 0.01798 g
- Serving Size 1 1 Serving (22g)
- Sodium 7.36 mg
- Sugar 8.647 g
- Trans Fat 0.0011 g
- Calories 36 calories
Step-by-step
- Combine the cream cheese, yogurt, milk and powdered sugar together in a medium bowl until smooth and creamy.
- Stir in the crushed cookies.
- Pour the mixture into the popsicle mold of your choice.
- Place in the freezer until set and frozen.
- Remove and enjoy!
How do you prevent fat-free dairy from turning into an icy, unpalatable block in the freezer? Standard ice cream relies on high fat content to inhibit ice crystal formation and maintain a creamy mouthfeel. When utilizing fat-free cream cheese and fat-free Greek yogurt, that protective fat is missing entirely. Without intervention, water separates and freezes into sharp shards.
The solution relies on mechanical homogenization and sugar content. Whisking the dairy base aggressively incorporates air while breaking down the curd structure of the yogurt. Powdered sugar contains a small percentage of cornstarch, which acts as a stabilizing agent to bind free water molecules. Sift the two tablespoons of powdered sugar into the bowl to prevent clumping before incorporating the four ounces of softened cream cheese and quarter cup of milk. Ensure the cream cheese reaches a full room temperature of 68 degrees Fahrenheit before mixing, or small lumps will persist in the batter.
Crush the six chocolate cookie sandwiches into uneven pieces rather than a fine powder. Larger fragments create textural contrast against the smooth base, while the starch in the cookies absorbs excess moisture. Pour the blended mixture into molds, leaving a quarter-inch of headspace to allow for expansion during freezing. Maintain a freezer temperature of zero degrees Fahrenheit or lower for at least four hours to ensure complete solidification.
Dietary adaptations require careful ingredient selection. To maintain the gluten-free status indicated in the recipe metadata, substitute standard chocolate sandwich cookies with certified gluten-free alternatives. When adjusting sweeteners, maintain a one-to-one volume ratio if swapping powdered sugar for alternative powdered sweeteners, keeping in mind that liquid sweeteners will alter the moisture balance and increase ice crystal formation.
