Oreo Fudgesicles
Last Updated on July 28, 2022 by Annie
Chocolate vegan fudgesicles studded with crushed Oreo cookie crumbs make these decadent Oreo Fudgesicles. This double chocolate frozen dessert is the perfect summer treat for all the chocolate lovers in your life.
With the heat soaring the last thing I want to do is turn on my oven for any type of baking. Not to mention, I’m constantly craving something cold to indulge in. With these two situations at play, the only logical conclusion is to make a freezer full of popsicles.
From my creamy vegan fudgesicles to the cookie kissed creation that is my cookies and cream popsicles, these decadent summer treats are on repeat here. On a particularly delicious day I decided to blend these two chocolaty treats into one and thus the Oreo Fudgesicle was born.
Reasons We Love these Oreo Fudgesicles
Some of the main reasons we keep making these Oreo Fudgesicles (aside from them being wildly addictive) include:
- Quick and easy to make. You can quickly whip up the Oreo studded chocolate popsicle filling in about 5 minutes.
- Double chocolaty goodness. With a creamy chocolate base and bite after bite of Oreo cookie crumbs, this vegan popsicle is a chocolate lover’s dream.
- Dairy-free and vegan. Made with a blend of coconut milk and oat milk, then flavored with unsweetened cocoa powder, this is a vegan dessert dream!
How to Make Chocolate Oreo Popsicles
Ingredients You’ll Need
- Coconut Milk– Full fat gives the creamiest fudgesicles.
- Oat Milk– Helps balance out the coconut flavor and still keep the popsicles creamy.
- Cocoa Powder– For an ultra rich and chocolaty flavor.
- Sugar– To sweeten without making the popsicles too sweet.
- Vanilla– A boost of flavor.
- Oreos– For all the chocolate sandwich cookie goodness!
Step-By-Step Directions
- Crush Oreo cookies to desired size. I like to do two rounds of crushing. After the first round I sprinkle some of the bigger cookie bits into the popsicle molds, then crush again for finer cookie crumbs.
- Add to popsicle molds: Sprinkle some larger Oreo cookie crumbs into the bottom of the popsicle molds and then set aside.
- Mix milks together: In a large liquid measuring cup or an easy to pour from bowl, mix together full fat coconut milk and oat milk.
- Add cocoa powder: Next whisk in cocoa powder until smooth.
- Sugar + Vanilla: Pour in the sugar and vanilla and stir together.
- Mix in cookie crumbs: Gently fold in the crushed Oreo until evenly distributed. I like to reserve about 2 Tablespoons to sprinkle on the top at the end.
- Pour into molds: Carefully pour the Oreo fudgesicle mixture into the prepared popsicle molds.
- Sprinkle with crumbs: Crumble remaining Oreo crumbs on the top.
- Freeze for 8 hours or overnight to set.
Helpful Kitchen Tools
- 4 Cup Liquid Measuring Cup– I use this measuring cup to mix up the popsicle base for easy pouring into the molds.
- Popsicle Molds– Full sized popsicle molds for easy to remove popsicles every time.
Dairy-Free Changes
With a few swaps, you can easily make these Oreo fudgesicles a dairy-free treat!
- Oat Milk– Replace traditional milk with a non-dairy milk such as oat milk for a thick liquid that gives you a creamy base instead of an icy base.
- Coconut Cream– Mixed with the oat milk, coconut cream works like a heavy cream/yogurt to keep the fudgesicles creamy instead of icy.
- Cocoa powder– All natural cocoa powders are a dairy-free addition that make the these fudgy popsicles a chocolaty treat!
- Oreos– A naturally dairy-free dessert perfect for crushing into popsicles!
Chocolate Shell Coating
To make the chocolate coating melt together 1/2 cup of dairy-free chocolate chips with 2 teaspoons coconut oil. Once melted transfer to a tall glass that makes dipping the fudgesicles a breeze. Once dipped sprinkle with:
- More Crushed Oreo
- Sprinkles
- Chopped Nuts
Storage Directions
While you are definitely going to want to keep these fudgesicles in the freezer, there are a few different ways you can store these frozen chocolate treats.
- In the molds: Leave them in the molds and take them out one at a time when you are ready to enjoy one.
- Storage container: Remove them from the molds and store them in a freezer-safe bag or storage container for quick and easy removal when you want to enjoy one.
- Decorated: If you are planning to dip and decorate your Oreo fudgesicles then I would highly suggest storing them in a freezer-safe container as they will not go back into the molds after dipping.
- Shelf-Life: These double chocolate fudgesicles keep for up to 3 months in the freezer (not that mine have made it longer than 2 weeks…)
More Frozen Treats
If you tried this Oreo fudgesicle recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
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Oreo Fudgesicles
Creamy chocolate fudgesicles studded with addictive Oreo cookie crumbs make these decadent vegan Oreo fudgesilces.
Ingredients
- 20 Oreo cookies
- 14 ounce Coconut Milk full fat
- 1 cup Oat Milk
- ½ cup Cocoa Powder
- ¼ cup Sugar
- 1 teaspoon Vanilla
Instructions
-
Crush 20 Oreo cookies to desired size. I like to do two rounds of crushing. After the first round I sprinkle some of the bigger cookie bits into the popsicle molds, then crush again for finer cookie crumbs.
-
Sprinkle some larger Oreo cookie crumbs into the bottom of the popsicle molds and then set the rest aside.
-
In a large liquid measuring cup or an easy to pour from bowl, mix together 1 can full fat coconut milk and 1 cup oat milk.
-
Next whisk in ½ cup cocoa powder until smooth.
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Add ¼ cup sugar and 1 teaspoon vanilla and stir together.
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Gently fold in the crushed Oreo until evenly distributed. I like to reserve about 2 Tablespoons to sprinkle on the top at the end.
-
Carefully pour the Oreo fudgesicle mixture into the prepared popsicle molds.
-
Sprinkle remaining Oreo crumbs on the top.
-
Freeze for 8 hours or overnight to set.
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