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Cookies-and-Cream Popsicles

  • Prep
    15 MIN
  • Total
    6 HR 15 MIN
  • 6

Cookies-and-Cream Popsicles


  • 125 ml (½ cup) Scotsburn 35% cream  
  • 250 ml (1 cup) Scotsburn 2% Milk
  • 2 tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • Large pinch of salt
  • 6 homemade or store-bought cookies, crushed


  1. In a bowl, whip the cream, milk, sugar, vanilla, and salt.
  2. Divide half the crushed cookies among the popsicle moulds.
  3. Fill each mould halfway with the milk mixture.
  4. Add the other half of crushed cookies, then top with remaining milk mixture.
  5. Place the cover on the popsicle mould, then insert the sticks.
  6. Freeze for at least 6 hours.
  7. To remove the popsicles from the mould, run warm water over the mould exterior and gently pull the popsicles out using the end of the sticks.


Products in this recipe


Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.


In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.

  • Prep
    4 h 30 min
  • Total
    4 h 30 min

Creamy Raspberry and Lime Swirl Popsicles

  • Prep
    20 MIN
  • Total
    50 MIN + resting time

Creamy Tart made with Cereal-Infused Milk