This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
Ever wondered what a Oreo ice cream sandwich would taste like? Because I’m pretty sure it would taste exactly like this. Really not trying to be over dramatic here, but I mean holy crap y’all! I am so surprised by these.
They have every element you could ever want in a dessert – Cookies and cream flavor, gooey marshmallow center, CHILLED to made taste like an ice cream sandwich. Seriously, even though there is no ice cream in these they somehow taste like it!
This is also one of those recipes that no one would ever know was healthy. Nope, not even in the slightest. Pure frozen Oreo sandwich cookie BLISS.
If you’re looking for more no-bake desserts to keep stashed in your freezer, check out these Peanut Butter Chocolate Banana Bites, this Healthy Peanut Butter Fudge and these always yummy Peanut Butter Cornflake Bars!
- Protein powder – for protein and flavor. I used PEScience vanilla in these. I’m sure any flavor would be good!
- Coconut flour – for texture purposes. This, along with the protein powder and dutch black cocoa are the main components in creating the “Oreo dough.”
- Dutch black cocoa powder – not to be confused with normal cocoa powder! This special dutch cocoa is what gives these Oreo cups that cookies and cream flavor.
- Pumpkin, applesauce, almond milk – all of these bring liquid to Oreo dough mix to create that delicious dough. Each plays a different role in absorption and adding to the texture, so I would try not to replace any if you can help it. However, if needed, you can use more pumpkin for the applesauce and vice versa.
- Marshmallow creme – I experimented with a couple of different things to create the Oreo cream. Marshmallow fluff was the clear winner. SO good and responds very well to the freezer.
How To Make
- In a large mixing bowl, combine the protein powder, coconut flour, black cocoa, and sweetener. Mix until well combined.
- Add in the pumpkin, applesauce, and almond milk. Continue mixing until all ingredients are mixed thoroughly.
- Using a spoon, scoop a heaping tablespoon (20g) of dough into 12 silicone muffin cups. Press the dough into the cups using a spoon and your fingers. Place in the freezer for 5-10 minutes to set.
- Take out, and add a heaping 1/2 tablespoon of marshmallow fluff (4g) to each cup. Place back in the freezer for 10 minutes.
- Finally, add a heaping tablespoon (20g) of dough on top. Smooth and press down the dough so it’s packed in the cup and the top has been spread out even.
- Keep stored in freezer in an airtight container until ready to eat. Let defrost at room temperature for 10 minutes, then enjoy!
How do I store these Oreo Freeze Cups?
Keep these Oreo freeze cups stored in freezer in an airtight container until ready to eat. Let defrost at room temperature for 10 minutes, then enjoy!
What’s the best type of pan to use to make these cups?
I love using these Mini silicone baking cups! Silicone everything is where it’s at. Slips right out and is the easiest clean up! You can also line a muffin pan with liners, the Oreo cups just don’t slip out best with the silicone!
Can I make this recipe dairy-free?
Yes, just use a plant-based protein powder to make dairy-free.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Skinny Oreo Freeze Cups
Ingredients
- 3/4 cup chocolate or vanilla protein powder (100g)
- 1/2 cup + 2 tbsp coconut flour (70g)
- 6 Tbsp dutch black cocoa powder (30g)
- 1 Tbsp granular sweetener
- 1/2 cup canned pumpkin (122g)
- 1/2 cup unsweetened applesauce (113g)
- 1/2 cup unsweetened almond milk (120g) or milk of choice
- 1/2 cup marshmallow fluff (48g)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- In a large mixing bowl, combine the protein powder, coconut flour, black cocoa, and sweetener. Mix until well combined.
- Add in the pumpkin, applesauce, and almond milk. Continue mixing until all ingredients are mixed thoroughly.
- Using a spoon, scoop a heaping tablespoon (20g) of dough into 12 silicone muffin cups. Press the dough into the cups using a spoon and your fingers. Place in the freezer for 5-10 minutes to set.
- Take out, and add a heaping 1/2 tablespoon of marshmallow fluff (4g) to each cup. Place back in the freezer for 10 minutes.
- Finally, add a heaping tablespoon (20g) of dough on top. Smooth and press down the dough so it's packed in the cup and the top has been spread out even.
- Keep stored in freezer in an airtight container until ready to eat. Let defrost at room temperature for 10 minutes, then enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
