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Chocolate Chip Cookie Dough Frozen Yogurt Popsicles

If you’re in search of a quick & easy summer treat, these Frozen Yogurt Popsicles are it.

We’re using Greek yogurt for these popsicles to create a delicious high-protein treat without needing to rely on protein powder, so this one could not be easier.

I love frozen yogurt popsicles, especially Yasso brand. These are not as good as those (I mean, they’ve absolutely perfected them) but there’s a reason why.

Yasso bars use milk & sugar as the base, and then add Greek yogurt to that. These bars are made with only Greek yogurt as the base (along with some additional sweetener) so the flavor is much closer to yogurt than ice cream.

Is that a bad thing? I certainly don’t think so! But I want to set the record straight in case you’re making these expecting a vanilla ice cream flavor.

And don’t worry: I actually don’t love the taste of yogurt, but I really enjoyed these!

Plus, with 140 calories & 10g of protein, what’s not to love?


How to make these Frozen Yogurt Popsicles

I actually tried a few different versions of these bars, and the ones here are my favorite of the bunch.

First, I followed the same recipe as my Cookie Dough Parfait, which has more of a cookie-dough base instead of vanilla. These were decent, but I much prefer the popsicle being vanilla, then the additional flavor coming from the cookie dough itself.

Next, I tried using plain Greek yogurt flavored with powdered sugar and vanilla. The flavor was good, but the powdered sugar ended up making the popsicles pretty gritty.

The final version we have here is simple: vanilla Greek yogurt, some vanilla extract, and Cool Whip.

The addition of Cool Whip helps the texture of these to keep them on the softer side. Without it, the Greek yogurt will just freeze completely hard.

The high amount of protein in these means that they’re still going to freeze pretty solid (compared to other froyo popsicles you might buy) but the Cool Whip helps make sure they won’t break your teeth!

As for the cookie dough in these popsicles, I used my Protein Cookie Dough Recipe. I actually made a batch ahead of time, so I was good to go! I’ve included the cookie dough recipe in the recipe card below, but I do recommend making it ahead of time if you can!

Not only will that streamline the process, but we only need about 1/3 of the cookie dough or so, so you’ll have plenty leftover to snack on.

Note that we don’t need chocolate chips in the cookie dough itself, so when it comes time to breaking off pieces and forming little cookie dough balls, I left the chocolate chips out.

But is anyone ever going to complain about too many chocolate chips? No way.

We’re going to make small cookie dough bites and fold those right into our yogurt mixture along with chocolate chips…

Then, all that’s left to do is add ’em to our popsicle molds! I left a few pieces of cookie dough out of the mixture so I could add ’em right on top of the popsicle molds. If you’re using one of the molds where you pour the mixture in vertically, you won’t have to worry about this.

All that’s left to do is let them freeze!

These should take 3-4 hours to fully freeze, but you can leave them overnight to be totally safe.

Depending on how soft you want these frozen yogurt popsicles to be, you can leave them out for a few minutes before serving to soften them up a bit, too.


Oh, so you like yogurt, do ya?

Here are some other recipes that utilize yogurt that sure to flip your (yogurt) lid over:


Frozen Yogurt Popsicles

Chocolate Chip Cookie Dough Frozen Yogurt Popsicles

Chocolate Chip Cookie Dough Frozen Yogurt Popsicles

Yield: 3 Popsicles
Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

By freezing Greek yogurt, and combining it with delicious cookie dough, we're going to create the ultimate high-protein treat for summer!


Cookie Dough (only need about 1/3 of recipe)

Frozen Yogurt

  • 170g Nonfat Vanilla Greek Yogurt
  • 2 Tsp Vanilla Extract
  • 45g Cool Whip


  • 10g Mini Chocolate Chips


  1. Start by making the cookie dough. I have a full recipe breakdown specifically for the cookie dough that you can find here. Mix together all of the dry ingredients, then add your liquid ingredients until you have cookie dough. Note that we are not adding chocolate chips as they will go directly into the popsicles, but if you made the dough ahead of time, having chocolate chips in it is totally fine!
  2. Make the frozen yogurt base by mixing together yogurt, vanilla extract, and cool whip in a large bowl until smooth.
  3. Break off small pieces of the cookie dough, roll them into balls, and add to your yogurt mixture. I only used about 1/3 of the total cookie dough recipe, but you can use as much or as little as you'd like! Nobody will complain about too much cookie dough.
  4. Add the 10g of chocolate chips, then lightly fold everything together.
  5. Pour the mixture into your popsicle molds, then freeze for 3-4 hours or overnight before enjoying.


  • I used vanilla Greek yogurt here, frankly because I don't love the taste of plain yogurt. Plain yogurt will work here if you do not want the added sugar from flavored yogurt, but that will also lead to less vanilla flavor.
  • These popsicles are going to be harder than traditional frozen yogurt because of the protein content. Consider them a cross between popsicles and frozen yogurt!
  • If you want to add protein powder to these popsicles, you definitely can. However, the more protein you add, the harder these will freeze, so I left it out.

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Nutrition Information
Yield 3 Serving Size 1 Froyo Popsicle
Amount Per Serving Calories 140Total Fat 3gCarbohydrates 16gProtein 10g

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Kristiyan Atanasov

Sunday 7th of August 2022

Hey, Matt!

Great recipe! I don’t have access to cool whip. Can I substitute it with something else? For example, low fat cream cheese?



Sunday 7th of August 2022

@Matt, okay thank you so much for the clarification! ✅


Sunday 7th of August 2022

Hey Kristiyan! The cool whip helps to soften these popsicles so they don't freeze completely hard, and it adds a bit of sweetness, but it can be omitted if necessary. Using low-fat cream cheese will help the consistency, but it will end up tasting a bit more like a cheesecake base. The best substitute would be taking some heavy whipping cream and whipping that up to use, but I know that's a bit of extra work and probably not super appealing!

About Matt Rosenman

With over 15 years of experience in health and fitness, Matt Rosenman is the expert voice behind Matt’s philosophy is simple: no foods are off-limits, and a healthy lifestyle shouldn't be complicated or restrictive. As a former certified personal trainer with a bachelor’s degree in Health Behavioral Sciences, Matt brings well-rounded expertise to his blog. From revamping classic recipes with a nutritious twist to breaking down fast food menus, his goal is make healthy living less confusing for everyone. Featured in major publications and with a strong following on social media, Matt is committed to making “healthy” uncomplicated—no matter where you are in your health journey. Join Matt on his mission to simplify health without sacrificing flavor. Learn More

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