If cookies and cream is your love language, these Gluten-Free Cookies and Cream Protein Popsicles are about to become a summer staple. They’re creamy, packed with crushed gluten-free Oreo cookies, incredibly easy to make, and have a boost of protein thanks to Greek yogurt and cottage cheese.

And yes, the kids absolutely think they’re getting dessert.

That’s one of my favorite things about this recipe. These popsicles feel like a fun summer treat, but they’re made with simple ingredients that add more protein than your typical store-bought popsicle. They’re perfect for an afternoon snack, a pool-day treat, or something sweet after dinner.

Even better? You only need four ingredients.

Why You’ll Love These Gluten-Free Protein Popsicles

Summer in our house means the freezer needs to be stocked with popsicles at all times. With four kids, anything cold and sweet disappears FAST.

But instead of always reaching for store-bought popsicles, I love making homemade versions where I can control the ingredients and sneak in a little extra protein.

These cookies and cream popsicles check all the boxes:

• Completely gluten-free
• Made with just four ingredients
• Higher in protein than traditional popsicles
• Kid-friendly
• Parent-approved
• Easy to meal prep
• No protein powder needed
• Perfect for summer and pool days
• Creamy instead of icy
• Filled with real cookies and cream flavor

They taste like dessert, but the Greek yogurt and cottage cheese make them a much more satisfying snack.

The Secret to Creamy Protein Popsicles

The combination of whole milk, vanilla Greek yogurt, and cottage cheese is what gives these popsicles their creamy texture.

Greek yogurt adds protein while also giving the mixture a thick, almost ice-cream-like consistency.

Then there’s the cottage cheese.

If you’re immediately thinking, cottage cheese in a popsicle?! Trust me on this one. Once it’s blended or whisked until smooth and combined with vanilla yogurt and crushed cookies, you aren’t getting a strong cottage cheese flavor. It simply helps create a creamy base while adding even more protein.

And then, obviously, we add the cookies.

Because we’re making cookies and cream popsicles, and we’re not skimping on the good part!

Ingredients You’ll Need

You only need four simple ingredients to make eight popsicles:

Whole milk: Helps thin the yogurt and cottage cheese mixture while keeping the popsicles creamy.

Vanilla Greek yogurt: Adds sweetness, vanilla flavor, creaminess, and extra protein.

Cottage cheese: Another easy way to add protein and create a rich, creamy texture.

Gluten-free Oreo cookies: The star of the show! Crush them finely for cookies throughout every bite or leave some bigger chunks if you love finding pieces of cookie inside your popsicle.

Are Oreo Cookies Gluten-Free?

Oreo makes gluten-free varieties of its classic sandwich cookies. Just make sure you’re specifically purchasing a package labeled Gluten Free, since traditional Oreo cookies contain gluten.

As always, if you’re making these for someone with celiac disease or a gluten allergy or sensitivity, double-check every ingredient label before using it.

How to Make Gluten-Free Cookies and Cream Popsicles

These homemade protein popsicles couldn’t be easier.

1. Crush the Cookies

Place the gluten-free Oreo cookies in a bowl or zip-top bag and crush them.

You can make them into fine crumbs or leave some larger pieces. I personally love a combination of both so you get cookies throughout the popsicle with a few bigger cookie-filled bites.

2. Make the Creamy Base

In a medium bowl, whisk together the whole milk, vanilla Greek yogurt, and cottage cheese until smooth.

For an extra-smooth consistency, you can also blend the milk, yogurt, and cottage cheese in a blender before adding the cookies.

3. Add the Cookies

Fold the crushed gluten-free Oreo cookies into the creamy mixture.

Make sure they’re evenly distributed so every popsicle gets plenty of cookies!

4. Fill the Popsicle Molds

Divide the mixture evenly between eight popsicle molds.

Insert your popsicle sticks and place the molds in the freezer.

5. Freeze

Freeze the popsicles for at least 4 hours, although overnight is even better.

Once completely frozen, gently remove them from the molds and enjoy.

How to Easily Remove Homemade Popsicles From the Mold

If your popsicles don’t immediately release from the mold, don’t pull hard on the sticks.

Instead, run the outside of the popsicle mold under warm water for about 10 to 20 seconds. Gently wiggle the popsicle until it releases.

Be careful not to use very hot water or leave the mold under the water too long because you don’t want to melt your popsicles.

A High-Protein Summer Snack the Kids Will Actually Eat

I’m always looking for ways to make our favorite foods a little more filling without making them feel like “health food.”

These are exactly that.

The kids see cookies and cream popsicles.

I see Greek yogurt, cottage cheese, milk, and a snack with a boost of protein.

Everyone wins.

They’re especially great during summer when the kids are constantly asking for snacks. Keep a batch in the freezer and you’ve got something cold, creamy, and fun ready for those hot afternoons.

Can I Blend the Cottage Cheese?

Absolutely!

In fact, if you or your kids are sensitive to the texture of cottage cheese, I recommend blending the cottage cheese, milk, and Greek yogurt together until completely smooth.

Then stir in your crushed cookies by hand.

You’ll get an extra-creamy popsicle without any noticeable cottage cheese texture.

Can I Make These Popsicles Ahead of Time?

Yes! These are perfect for meal prepping.

Make a batch at the beginning of the week and keep them frozen until you’re ready to eat them.

Once they’re completely frozen, you can remove them from the molds and individually wrap them or place them in a freezer-safe container with parchment paper between each popsicle.

For the best texture and flavor, enjoy them within about 2 to 3 weeks.

Recipe Tips

For the creamiest texture, blend the milk, cottage cheese, and Greek yogurt before stirring in the cookies.

Want more cookie pieces? Save a little of the crushed Oreo mixture and add some directly to each popsicle mold before pouring in the creamy mixture.

The exact protein content will depend heavily on the brands of Greek yogurt, cottage cheese, milk, and gluten-free cookies you use. If you’re tracking macros, enter the specific products you’re using for the most accurate nutrition information.

The Perfect Gluten-Free Summer Treat

There is something about cookies and cream that never gets old, and turning it into a frozen summer treat makes it even better.

These Gluten-Free Cookies and Cream Protein Popsicles give you everything you want from a popsicle: they’re cold, creamy, sweet, and filled with chunks of chocolate sandwich cookies. At the same time, Greek yogurt and cottage cheese add protein and make them more satisfying than a traditional ice pop.

They’re easy enough to make with the kids, delicious enough that the entire family will want one, and perfect for keeping stocked in the freezer all summer long.

Because around here, we’re all about making gluten-free food that the kids are excited to eat and that Mom can enjoy too.

Print Recipe

Gluten-Free Cookies and Cream Protein Popsicles

Author: Liz Satkowski Cooking Method: Frozen Courses: Dessert, Snacks Recipe Keys: Gluten Free

Difficulty: Beginner Prep Time 10 mins Rest Time 4 hrs Total Time 4 hrs 10 mins

Servings: 8 Calories: 105

Best Season: Summer, Suitable throughout the year

Description

These Gluten-Free Cookies and Cream Protein Popsicles are creamy, delicious, and packed with cookies and cream flavor! Made with whole milk, protein-rich Greek yogurt, cottage cheese, and gluten-free Oreo cookies, they’re an easy frozen treat the whole family will love. With about 7 grams of protein per popsicle, they’re perfect for summer snacking, pool days, or a sweet treat for both kids and adults.

Ingredients

Servings

• 1 cup whole milk
• 1 cup vanilla Greek yogurt (I use Chobani with 20 g of protein)
• ¹⁄₂ cup cottage cheese (I use Good Culture)
• 8 Gluten-Free Oreo Cookies

Instructions

1. Crush the cookies

   Place the gluten-free Oreo cookies in a bowl or zip-top bag and crush them into your desired consistency. You can make fine crumbs, larger chunks, or a combination of both.

1. Make the popsicle base

   In a medium bowl, whisk together the whole milk, vanilla Greek yogurt, and cottage cheese until smooth. For an extra-smooth texture, blend these three ingredients in a blender.

1. Add the cookies

   Stir the crushed gluten-free Oreo cookies into the milk and yogurt mixture until evenly distributed.

1. Fill the molds

   Divide the mixture evenly between 8 popsicle molds. Insert popsicle sticks.

1. Freeze

   Freeze for at least 4 hours or overnight, until completely solid.

1. Serve

   Run the outside of the molds under warm water for 10 to 20 seconds to help release the popsicles. Gently remove and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 105kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 2g10%

Cholesterol 10mg4%

Sodium 115mg5%

Potassium 110mg4%

Total Carbohydrate 12g4%

Dietary Fiber 0.5g2%

Sugars 4g

Protein 7g15%

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Iron 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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