Cookies & Cream Oreo Popsicles

Nothing beats these creamy, Oreo studded popsicles for an easy summer treat. You’ll love how simple and fast this recipe is to whip up and how gorgeous it looks. Keep a batch of these Oreo popsicles in your freezer to pull out for a refreshing treat.

Cookies and Cream Oreo Popsicle

One of my fave treats, as a child, was the DQ Oreo Blizzard. “Back in the day” they would have good sized chunks of Oreo’s in them. Some time in the past decade (geesh do I sound old!) they started blending them up more and you don’t get those same chunks. Sigh. It’s the little ways the world has changed in my lifetime. Bahahaha….I sound so dramatic.

The point is, these popsicles aren’t skimping on those Oreo chunks. You want to crush the oreo cookies quite small for the popsicle mixture that you will pour into the mold AND add a few large chunks into the mold. The large chunks are what will be visible when you take a bite. The little bits add flavor as well as needed starch to your recipe. Be sure that you test that the Oreo’s are good (wink, wink). Take THAT DQ.

Love making your on frozen treats? Try my Almond Joy Coconut Milk Ice Cream for an easy, dairy-free ice cream recipe.

Ingredients for popsicles include Oreos

Key Ingredients:

  • Crushed oreo cookies. The Oreo Cookies not only add yummy flavor and fun texture but they also add starch which helps keep the popsicles from staying creamy and not turning icy.
  • Heavy cream. Cookies and cream without Of course you need cream. The printable recipe does give a tip to cut the amount of cream and increase the yogurt, if you want to. And I have successfully used coconut milk as a swap. You have lots of options!
  • Yogurt. The yogurt helps add creaminess as well as tanginess to these yummy treat.
  • Sugar. Caster sugar, if you can find it, will give you the best results because of its fine texture. But regular sugar works just fine if you take the time to dissolve it while stirring.
  • Vanilla. To keep the color super pure, use clear vanilla.

Tools needed:

  • Popsicle Mold (these are fun to have for all sorts of things –try instant pudding in them!)


  • I have successfully subbed coconut milk for the heavy cream. The texture is a bit thinner but the flavor is yummy!
  • Eliminating the yogurt. You can eliminate the yogurt and go with just the cream, if you prefer.

How to Make Oreo Popsicles:

  • Crush the Oreo Cookies. Sure, you could use an off-brand. But why? “Off Brand Oreo Popsicles” just doesn’t have the same ring.
  • Mix the heavy cream with plain yogurt combine with sugar and vanilla extract.
  • Add crushed cookies and stir until is all well combined.
  • Chop a few cookies into bite-sized pieces and place them in the base of the molds.
  • Fill the molds with the cream mixture and add the stick.
  • Freeze for at least 4 hours, until frozen.

To Remove from the Popsicle Mold:

You’ll find the best success removing the popsicles, if they don’t come out easily, by simply running a bit of warm water along the bottom (or dipping it into a pan of warm water) of the mold.

How to Store:

Store the popsicles in Ziplock bags. Store single popsicles in single bags or multiple, wrapped individually in wax paper. Store for up to 4 weeks in the freezer. Any longer and they start to taste a little stale.
I will keep these in individual sandwich baggies and pile them into a cooler filled with ice to serve for picnics and large gatherings. They will store for a couple of hours in a cooler filled with ice.

Cookies and Cream popsicles studded with Oreos

Cookies and Cream Oreo Popsicles

| 6 servings
Prep Time | 15 minutes
freezing time | 4 hours
Print Recipe Pin Recipe
Easy to make and so fun to eat! These


Popsicle mold


  • 1 cup crushed oreo cookies about 10 cookies + 4 to 5 cookies for the mould
  • 1 cup heavy cream
  • ¾ cup plain yogurt coconut plain yogurt or regular both work the same
  • 2 tbsp sugar
  • 1 tsp vanilla extract
Check out our Kitchen Reference Guide for help with unfamiliar terms.


  • Place 10 Oreo cookies in a small bowl and roughly crush them.
  • In another bowl, mix the heavy cream with plain yogurt. Then add sugar and vanilla extract. Stir to combine.
  • Add crushed cookies and stir again until is all well combined.
  • Now take 4 to 5 cookies and chop them into bite-sized pieces. Place them in the base of the molds to get a prettier look on the popsicles.
  • Add one spoon after the other until the molds are full. Don’t forget to place the popsicle sticks.
  • Take them to the freezer for at least four hours, or until completely frozen.


These popsicles last in the freezer for up to 2 months.
For fat-reduced popsicles, change the amount of heavy cream. Use ½ cup of heavy cream and 1 ¼ cup of yogurt instead.

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