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Happy first week of summer! We’re celebrating by taking our first trip back to Southern California since we moved last fall. Southern California is celebrating by having ridiculous heat waves, scary fires, and terrible air quality. Nice try, SoCal, but I still miss you like crazy. Even your disgusting gray air and inhumane heat can’t make me love you any less. Let’s cuddle.
Seriously, though, it’s been a wonderful trip so far. We’ve seen our favorite friends, eaten our favorite foods, and had several great beach and pool days so far, with many more to come. We’re a bit more tan and a bit less stressed at the end of every day, and I’m counting that a serious vacation success.
But this week isn’t just the official start of summer—it’s also Popsicle Week! Billy from Wit and Vinegar came up with this themed ode to frozen desserts a few years ago, and since then, it’s grown every year to include more and more bloggers. The premise is simple: post a popsicle recipe during Popsicle Week. (I never claimed it was rocket science, only that it was delicious.) Check out my entry from last year: Peach Passion Pops. Still love these!
Before we left on vacation, I threw together these White Chocolate Mint Cookie Popsicles. Literally—I made them at 1 am the night before, and photographed them the next morning before packing and driving off an hour later. (It is possible that I’m not great at time management.) Point being—they’re quick and easy to make! I also enlisted Asher to be my official taste-tester, and he was NOT mad about it. They got two sticky chocolate-covered thumbs up from him.
The idea behind these pops was to do a twist on the traditional fudge pop. I wanted them to have a similar creamy texture, but I didn’t want the mint flavor to be overwhelmed by lots of chocolate. So I swapped traditional chocolate for white chocolate, and used a mixture of cream and milk to make them extra-smooth. Buuuut I didn’t ACTUALLY want them smooth, so I threw in lots of chunks of mint Oreos, or as I like to call them, the devil’s cookie. (Seriously, try to eat just 1. JUST TRY.)
The result is a luscious popsicle with a refreshing mint flavor and a melt-in-your-mouth texture, with lots of crunchy cookie bits to jazz it up. It’s basically my ideal popsicle. I also love the thought of dipping these in a thin layer of chocolate, and might give that a try next time…you know, when I’m not packing to go on a trip 20 minutes after photographing them.
A quick note of caution: I’ve also tried these in the “double popsicle” style molds and they didn’t work out as well—sometimes the cookie pieces got caught in the thinner middle portion and the popsicles were hard to remove from the molds. The thick one-piece mold, as shown here, was much easier to work with.
White Chocolate Mint Cookie Popsicles
- 9 oz white chocolate, (1 ½ cups) chopped or white chocolate chips
- 1 ½ cups milk
- 1 cup cream
- ½ tsp salt
- 1/8 tsp peppermint oil, (or ¼ tsp peppermint extract)
- green food coloring
- 9 mint Oreos, chopped
- Place the chopped white chocolate in a food processor and pulse it until it’s in small crumbles.
- Combine the milk, cream, and salt in a medium saucepan, and place the pan over medium heat. Bring the mixture to a simmer. With the food processor running, pour the hot cream into the processor and blend until the white chocolate is melted and the mixture is smooth.
- Let the mixture cool to room temperature, then stir in the peppermint flavoring and a drop or two of green food coloring. Taste it, and add more mint flavoring if desired.
- Pour the popsicle mixture into your popsicle molds, leaving about ¾-inch at the top. Fill each mold with a generous pinch of chopped cookies, enough to bring the popsicle mixture almost to the top of the mold. Insert a stick into each mold, using the stick to gently press some of the cookies down into the molds. Freeze for at least 4 hours.
- To remove, run warm water over the popsicle molds for a few seconds and gently slide the pops out. If you encounter resistance, run a little more warm water over it until they slowly slide out.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.