Frozen Yogurt Raspberry Protein Popsicles with Cookie Coating Recipe
Delicious and creamy frozen yogurt popsicles made with Greek or coconut yogurt, raspberries, protein powder, and full-fat coconut milk, dipped in rich white chocolate and coated with crunchy crushed cookies. Perfect for a refreshing and healthy treat that combines creamy, fruity, and crunchy textures.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
Ingredients
Base Ingredients
- 1 1/2 cups Greek or coconut yogurt (use the thickest you can find, higher fat yogurt for creamier texture)
- 1/2 cup frozen raspberries
- 1/2 cup freeze-dried raspberries
- 1–2 scoops vanilla protein powder (optional)
- 1 can full fat coconut milk (use the solid cream from the top + 1/4 cup of the milk)
- 3–4 tbsp maple syrup or honey
Coating Ingredients
- 1 1/2 cups white chocolate chips (use dairy-free/vegan if necessary)
- 1 tbsp coconut oil
- 1/2 bag crushed cookies (Siete Mexican shortbread, Simple Mills Pecan cookies, or Simple Mills Sweet Thins)
Instructions
- Combine Ingredients: In a blender, add Greek or coconut yogurt, frozen raspberries, freeze-dried raspberries, vanilla protein powder (if using), the solid cream from the top of the canned coconut milk, 1/4 cup of the coconut milk liquid, and maple syrup or honey. This mixture forms the base for your popsicles.
- Blend Smoothly: Blend all ingredients until completely smooth. Taste the mixture and adjust sweetness as desired by adding more maple syrup or honey.
- Freeze Popsicles: Pour the smooth mixture evenly into popsicle molds. Place them in the freezer for at least 3-4 hours, or preferably overnight, until they are completely frozen and firm.
- Prepare Coating: When ready to coat the popsicles, melt white chocolate chips with coconut oil in a heatproof bowl. Use microwave increments of 30 seconds, stirring between intervals, or melt gently over a double boiler until smooth.
- Add Crunch: Stir the crushed cookies into the melted chocolate mixture to create a crunchy coating.
- Dip Popsicles: Carefully dip each frozen popsicle into the chocolate cookie coating. Place them handle side down on a parchment-lined baking sheet or return them upright into the popsicle mold to allow them to firm up straight.
- Harden Coating: Put the coated popsicles back into the freezer for a few minutes until the chocolate hardens and sets completely.
- Serve: For best results, remove popsicles from the freezer and let them thaw for about 10 minutes before eating. This softens the frozen yogurt, making it creamier and more enjoyable.
Notes
- Use thick Greek or coconut yogurt for the best creamy texture.
- Higher fat yogurts will make the popsicles creamier.
- Adjust sweetness according to your preference.
- If dairy-free or vegan, opt for dairy-free white chocolate chips.
- Freeze popsicles long enough to ensure they are completely firm before dipping.
- Let popsicles thaw slightly before serving for optimal creaminess.
- Crushed cookies create a crunchy, flavorful coating but can be customized.