Save
These Froyo Pops with Protein Cookie Dough make a tasty treat without the guilt. They mix creamy frozen yogurt with classic cookie dough flavors while sneaking in extra protein. Great for hot days or after a workout.
I whipped this up when craving something sweet but still wanted to eat healthy. It quickly became my go-to afternoon snack that feels like dessert.
What You Need
- Cashew butter: adds a creamy nutty twist, best fresh and unsweetened if you can find it
- Chocolate chips: mini ones spread sweetness evenly through the mix
- Melted chocolate for dipping: gives a crisp chocolate shell, use dark or milk chocolate, whichever you prefer
- Maple syrup: natural sweetener, pure maple tastes best
- Protein powder: vanilla or cookie dough flavors boost protein, pick a brand you trust
- Yogurt: Greek or regular adds cream and a little tang, full-fat is richer, low-fat has less calories
Steps to Make It
- Freeze the Pops:
- Pop them back into the freezer after dipping, and wait about 30 minutes for the chocolate to harden.
- Serve and Enjoy:
- Let the pops sit out for 5 minutes to soften a bit before eating—they’ll be easier to bite.
- Dip in Chocolate:
- Carefully run warm water on the molds to loosen the pops, then dip each one fully in melted chocolate. Work fast before they start to melt.
- Fill the Molds:
- Put the mix in the popsicle molds gently but don’t overfill so they don’t spill when freezing.
- Combine Ingredients:
- Mix together yogurt, cashew butter, protein powder, maple syrup, and chocolate chips in a bowl. Make sure protein powder is mixed well without lumps. Add extra maple syrup if you want it sweeter.
- Freeze Until Firm:
- Put the molds in the freezer for at least two hours until firm and ready to dip.
My favorite part is the cashew butter—it brings creamy sweetness that works perfectly with frozen yogurt. These pops remind me of laid-back summer afternoons with friends, every bite feels like a little treat.
Keeping Them Fresh
Keep any extras in an airtight container or sealed popsicle box so they don’t get freezer burn and the chocolate stays crispy. They’ll last for about two weeks.
Substitutes to Try
Switch cashew butter for almond or sunflower seed butter if you want to mix things up. No protein powder? Mix in extra Greek yogurt instead to keep the protein up without messing with texture. Use honey or agave if you want something other than maple syrup.
Serving Suggestions
Top with crushed nuts or extra melted chocolate for more texture and flavor. Pair these with fresh berries or a fruit salad for a cool summer snack.
This is a tasty mix of nutrition and flavor, made step by step to give you the best frozen yogurt pops to enjoy.
Frequently Asked Cooking Questions
- → Can I swap in plant-based yogurt here?
Definitely, plant-based yogurts keep it creamy and vegan without losing flavor.
- → What can I use instead of cashew butter?
Try almond butter, peanut butter, or sunflower seed butter for different tastes.
- → How long do the pops need to freeze before chocolate dipping?
Freeze for a solid 2 hours or until they’re fully firm so the chocolate sticks well.
- → Can I make it more or less sweet?
Yep, just add or cut back on the maple syrup to match your sweetness taste.
- → Why does a bit of salt improve the flavor?
Salt cuts the sweetness and makes the chocolate and nuts taste even better and richer.
- → Is it okay to use flavored protein powders?
For sure, vanilla or cookie dough protein powders work great and add extra flavor.