Oreo popsicles that can be prepared in 10 minutes without an ice cream maker: creamy and easy

The idea is simple: crush Oreo cookies, cover them with whipping cream, and freeze each cup with its stick. The September heat calls for something refreshing and creamy, and these popsicles are made just before dessert strikes. They're perfect for an afternoon snack or to finish off a meal without turning on the oven.

The best part is that you don't need an ice cream maker or popsicle machine. All you need is a freezer-safe container and a popsicle stick. The texture is creamy because the cream provides enough fat to prevent excessive crystallization. We at the office were won over by the combination of vanilla, cocoa, and the slightly salty note of the cookie.

The original recipe calls for three popsicles with very precise measurements: 135 grams of Oreo cookies and 300 milliliters of heavy cream. This makes three generous popsicles. If you want more, double the quantities and use smaller molds; the important thing is to maintain the proportions.

Pay attention to the type of cream: it must be heavy whipping cream with at least 35% fat, because that's what gives it that creamy texture. Pre-whipped cream or evaporated milk won't work as well. Here's the trick: don't whip the cream; pour it while it's still liquid over the crushed cookies so they melt together during freezing.

The popsicle format isn't new: it's been around for over a century in ice cream parlors and from street carts. This homemade version with a cookie gives it a creamy and visually appealing twist, without the need to buy special molds or appliances that take up space in the kitchen.

The secret of these popsicles is not in the machine, but in the fat of the cream and the well-integrated cookie crumbs.

This dessert is so versatile that it lends itself to endless variations. Swap the Oreos for Digestive biscuits and you'll have a buttery ice pop; use Lotus biscuits and you'll get a caramel-flavored ice cream. The base is identical: the crushed biscuit absorbs the cream and, when frozen, becomes a kind of creamy dough that melts in your mouth.

This format has made a strong comeback because it's so easy to prepare at home and because of the visual effect of the layers. There's no need to unmold it with hot water: the mold releases with a gentle tap and the stick stays firmly in place. For an even more decadent result, you can add a tablespoon of chocolate spread to the cream before pouring it.

The first trick is to choose whipping cream with at least 35% fat and use it cold. If you use low-fat cream, the popsicle will be harder and less creamy.

Don't whip the cream. Pouring it in while it's still liquid helps the cookie crumbs hydrate and distribute better, and the mixture freezes evenly. Also, don't add sugar at the beginning: the cookies are already sweet. Taste and adjust the sweetness later if needed.

Want to try something different? Keep the ratio of 135g of biscuit to 300ml of cream and swap the biscuits for Digestive or Lotus biscuits. Store the ice pops in the freezer in a sealed container to prevent them from absorbing odors.

🍽️ The recipe card

• 🍴 Dish: Creamy Oreo cookie popsicles.
• 👥 Servings: 3 popsicles.
• ⏱️ Time: 10 minutes + freezing.
• 📊 Difficulty: Easy.