These gluten free cookies & cream ice cream pops are creamy, rich, and packed with real cookie pieces—everything you love about cookies and cream, just frozen into an easy, handheld treat. If you’ve ever wanted a cleaner version of store-bought ice cream bars without artificial ingredients, this recipe delivers that same nostalgic flavor with simple, real ingredients.
They’re smooth, perfectly sweet, and have that classic cookie crunch in every bite. If you’ve made my cookies and cream desserts or homemade ice cream, this is one of those recipes that takes the same flavors and turns them into a fun, freezer-friendly treat you can keep on hand all summer.
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Why You’ll Love These Gluten-Free Cookies & Cream Ice Cream Pops
- Creamy texture with cookie crunch in every bite
- Gluten free and made with clean ingredients
- No artificial flavors, dyes, or fillers
- Easy to make and perfect for kids
- Freezer-friendly for make-ahead treats
- Tastes like a nostalgic ice cream bar—but better
Helpful Tools and Gadget
No special tools? Here’s how to make it work:
- No molds → use small cups with sticks
- No mixer → whisk by hand until smooth
- No sticks → freeze and scoop like ice cream
Ingredients
1. Raw Cream
Raw Cream is the cream skimmed off the top of raw milk. It is rich, thick and creamy and makes for a fluffier filling option. If you are unable to source raw milk or prefer not to drink it, you can sub raw cream for heavy whipping cream or milk within this recipe.
2. Sweetened Condensed Milk
Sweetened condensed milk plays a key role in creating smooth, creamy ice cream without the need for an ice cream machine. It acts as both a sweetener and a texture stabilizer, helping the ice cream freeze properly while staying soft and scoop-able.
3. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.
4. Cookie Crumbles
My homemade Gluten Free Cookie Crumbles are what take these ice pops to the next level. They add rich chocolate flavor and the perfect cookies-and-cream crunch in every bite, without any gluten or unnecessary additives. Because they’re made from scratch, you control the ingredients while getting a cookie that holds its texture beautifully when frozen. I recommend making a batch ahead of time—they’re also delicious sprinkled over homemade ice cream, mixed into milkshakes, or used as the base for my Triple Layer Dessert Bars. Be sure to check out my Gluten Free Chocolate Cookie Crumbles recipe for step-by-step instructions before making these ice pops.
5. Chocolate
The chocolate coating is what gives these Cookies & Cream Ice Pops that classic candy bar-style finish. You can use your favorite chocolate—dark, milk, semi-sweet, or even white chocolate—to customize the flavor. Mixing the chocolate with a little coconut oil creates a smooth, pourable coating that hardens quickly when it hits the frozen ice pops, giving them a crisp shell that cracks perfectly with every bite. Choose a high-quality chocolate made with simple ingredients for the best flavor and texture.
5. Coconut oil
A small amount of coconut oil is the secret to creating a smooth, perfectly snappy chocolate coating. When mixed with melted chocolate, it thins the chocolate just enough to make dipping easy while helping it harden almost instantly on the frozen ice pops. The result is a thin, crisp shell that cracks beautifully with every bite instead of becoming thick or difficult to bite through. Refined coconut oil works well if you prefer a neutral flavor, while unrefined coconut oil adds a subtle hint of coconut.
Additional Allergens/Suggested Modifications
- Dairy: Use a dairy-free white chocolate, sweetened condensed milk, and cream.
This recipe is naturally free of: eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils, and sesame.
How to Make Delicious Gluten-Free Cookies & Cream Ice Cream Pops
Please see recipe card at the bottom of this post for the full recipe details.
1. Once the filling has set in the popsilce molds take them out and put them on the counter.
2. Melt white chocolate and coconut oil and put it in a mason jar.
3. Dip the popsicle in the mason jar and cover the popsicle in chocolate.
4. Sprinkle gluten free graham cracker crumbs on the popsicles and place them back in the freezer to set.
1. Pour into Mixing Bowl
2. Whip until Fluffy
3. Pour into Jars
4.Cool & Enjoy
Cookies & Cream Popsicles (Gluten Free)
Ingredients
Filling
- 1 cup Raw Cream
- 7 oz Sweetened Condensed Milk
- ½ tsp Vanilla Extract
- ¼ cup Cookie Crumbles
Coating
- 12 oz Chocolate
- 1 TBSP Coconut Oil
Instructions
- In a stand mixer, whip the cream, sweetened condensed milk and vanilla extract together until lightly whipped.
- Once whipped, fold in the chocolate cookie crumbles.
- Use as a filling for chocolate coated ice cream bars, molding into ice cream pops, or simply poured into a dish and frozen as a yummy ice cream treat. Freeze this mixture until its set and enjoy!
- In a double broiler, heat the chocolate and coconut oil together.
- Place the melted chocolate into a glass jar and dip the popsicles into it. You can sprinkle the outside with extra cookie crumbles if desired.
- Freeze for the chocolate to set and enjoy.
Proofing Hacks/Tips
Use finely crushed cookies mixed with some larger chunks for the best texture
Make sure the base is well chilled before freezing for a smoother result
Tap molds gently to remove air bubbles
Add cookies in layers for an even distribution
Freeze completely (4–6 hours or overnight)
Run molds under warm water briefly to release pops easily
Storage Options:
- Freezer: Store up to 2 months
- Keep in an airtight container to prevent freezer burn
- Let sit 2–3 minutes before eating for best texture
- Make ahead: Perfect for batch prepping
Recipe FAQs
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