If you love the nostalgic combo of milk and cookies but want a healthier, high‑protein twist, these Healthy Milk & Cookies Protein Popsicles are about to become your new summer obsession.

Made with a creamy cottage cheese ice cream base and a no‑bake protein cookie dough, they’re gluten‑free, refined sugar‑free, and packed with protein to keep you satisfied.

Each bite delivers that classic cookies‑and‑cream flavor with a soft, chewy cookie dough swirl — all while staying macro‑friendly and kid‑approved.

Whether you’re craving a cold treat, need a fun freezer snack, or want a dessert that actually fuels you, these popsicles check every box.

More of a cookies ‘n cream lover? Check out my healthier Cookies ‘N Cream Magnum Ice Cream Bars!

These high‑protein milk and cookies popsicles combine a creamy cottage cheese ice cream with a no‑bake protein cookie dough for the ultimate healthy frozen treat.

The base blends cottage cheese, coconut cream, collagen, vanilla protein powder, and maple syrup to create a thick, ultra‑creamy texture without heavy cream or refined sugar.

The cookie dough layer is made with peanut butter or cashew butter, vanilla protein powder, collagen, maple syrup, and mini dark chocolate chips — giving you that classic cookie dough flavor in every bite.

These gluten‑free, refined sugar‑free popsicles are perfect for summer, meal prep, or a nourishing dessert that tastes like the real deal while delivering a boost of protein.

Why You’ll Love These Popsicles

• High‑Protein Treat — Cottage cheese, collagen, and protein powder make these surprisingly filling.
• Gluten‑Free & Refined Sugar‑Free — Sweetened naturally with maple syrup and made with clean ingredients.
• No‑Bake Cookie Dough — Soft, chewy, and studded with dark chocolate chips.
• Ultra Creamy Texture — Coconut cream + collagen keep the pops from getting icy.
• Kid‑Approved — A fun freezer snack that feels indulgent but is secretly nourishing.
• Easy to Meal Prep — Make a batch and enjoy all week.

Key Ingredients

2 cups cottage cheese – I used full fat organic cottage cheese for creamiest texture
1/4 cup coconut cream
2 tbsp cashew butter
2 tbsp vanilla protein powder
1/4 cup collagen peptides
3 tbsp pure maple syrup
1 tsp vanilla extract
Cookie Dough
1/4 cup cashew butter or peanut butter
2 tbsp vanilla protein powder
1 tbsp collagen peptides
2 tbsp pure maple syrup
1/2 tsp vanilla extract
2 tbsp mini dark chocolate chips

Process

Make your cookie dough by mixing ingredients together until smooth, folding in mini chocolate chips at the end
Crumble and press into your popsicle molds sporadically
I used THESE popsicles molds
Make your ice cream by blending or processing all ingredients together, scraping the sides as needed
Pour ice cream into your popsicle molds, then crumble remaining cookie dough on top
Place your popsicle sticks, and freeze for 4 hours
Enjoy!
Keep leftover popsicles in an airtight container in the freezer, and allow to thaw at room temp about 15 minutes before enjoying for the creamiest texture

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

FAQ

Can I use Greek yogurt instead of cottage cheese?

Yes, but the texture will be slightly icier. Cottage cheese blends into a thicker, creamier base.

Can I swap the nut butter?

Absolutely — cashew butter gives the most classic cookie dough flavor, but peanut butter works great too.

Do I need the collagen?

You can skip it, but collagen helps prevent iciness and keeps the pops creamy.

Can I make these dairy‑free?

Use coconut cream and a plant‑based protein powder. If you’re just avoiding lactose you can find lactose free cottage cheese in many grocery stores

How long do they last in the freezer?

Up to 2 months in an airtight container.

Healthy Milk & Cookies Protein Popsicles (Gluten-Free, Refined Sugar-Free)

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Servings:

Equipment

1 Popsicle Mold Set

Ingredients

2 cups cottage cheese – I used full fat organic cottage cheese for creamiest texture
1/4 cup coconut cream
2 tbsp cashew butter
2 tbsp vanilla protein powder
1/4 cup collagen peptides
3 tbsp pure maple syrup
1 tsp vanilla extract

Cookie Dough

1/4 cup cashew butter or peanut butter
2 tbsp vanilla protein powder
1 tbsp collagen peptides
2 tbsp pure maple syrup
1/2 tsp vanilla extract
2 tbsp mini dark chocolate chips

Instructions

Make your cookie dough by mixing ingredients together until smooth, folding in mini chocolate chips at the end
Crumble and press into your popsicle molds sporadically
Make your ice cream by blending or processing all ingredients together, scraping the sides as needed
Pour ice cream into your popsicle molds, then crumble remaining cookie dough on top
Place your popsicle sticks, and freeze for 4 hours
Enjoy!
Keep leftover popsicles in an airtight container in the freezer, and allow to thaw at room temp about 15 minutes before enjoying for the creamiest texture