This recipes is from Lindsay Landis's The Cookie Dough Lover's Cookbook and won't break the diet.
- Prep Time
- 4 ServingsServings
- 1 1/4 cups soy milk (any milk of choice)
- 1/3 cup light brown sugar, packed
- pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons mini semisweet chocolate chips
In a microwave safe bowl microwave milk for 30 seconds or until it is warm to the touch. Add the brown sugar and salt and stir until they dissolve, then add the vanilla.
Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top with mixture. Insert Popsicle sticks and place in freezer. Freeze until solid, at least 3 hours.
To release pops run molds under warm water for 20 seconds or so, the Cookie Dough Ice Pops should slide right out.