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Fudge Popsicles (Fudgesicle)

Fudge Popsicles (Fudgesicle)

Healthy homemade fudge popsicles, made with 4 ingredients in this super simple recipe. Put the ice cream truck to shame this summer!

Healthy homemade fudge popsicles, made with 4 ingredients in this super simple recipe. Put the ice cream truck to shame this summer!

Remember Fudgsicles? Creamy, dreamy goodness that was more than just chocolate ice cream on a stick. They were actually fudgy. Now I’m sorry to say that, if you’re gluten free, Fudgsicle Brand pops are off limits, as they contain “malted barley extract” (and barley is a gluten free no-go).

And I’m not usually one to make a lot of noise about processed food ingredients, since a treat is a treat. But since we can’t have the packaged kind of fudge popsicles anyway, I’m also not going to cry over the fact that my gluten free son is going to miss out on the palm oil, corn syrup solids, high fructose corn syrup and polysorbate 80 and 65 in the “real” Fudgsicle.

Healthy homemade fudge popsicles, made with 4 ingredients in this super simple recipe. Put the ice cream truck to shame this summer!

You know how sometimes we say that a recipe is ridiculously to make, but only if you don’t look too closely at what’s really involved? Well, this recipe really is ridiculously easy to make.

Just whisk together coconut milk, milk and cocoa powder, and bring them to a simmer over medium-low heat. Add chopped chocolate and whisk until the chocolate is melted. Pour into popsicle molds and freeze. That’s it.

Healthy homemade fudge popsicles, made with 4 ingredients in this super simple recipe. Put the ice cream truck to shame this summer!

If your popsicle mold is the horizontal kind, like this classic ice cream bar mold (that’s an affiliate link), you’ll want to wait until the mixture has cooled a bit before pouring it into the molds. It will thicken quite quickly as it cools, so just remove the pan from the heat and let a few minutes pass.

If your mold is the vertical kind like this mold from Progressive (also an affiliate link), pour the mixture right into the mold. I love my silicone molds, like the ones you see in the photos here, because removing the pops from the mold is always a sure thing. Just peel back the silicone and the pop comes right out. With the other mold, running warm water over the outside of the mold should loosen them enough for them to slide out.

Healthy homemade fudge popsicles, made with 4 ingredients in this super simple recipe. Put the ice cream truck to shame this summer!

If you’re not dairy-free or you just don’t care for coconut cream, replace the coconut milk or cream with heavy whipping cream. Since these are frozen popsicles, they don’t have to “set up” like our Paleo chocolate mousse does so the ingredients can be modified here and there without a major effect on the pop.

Ingredient Notes

  • Dark chocolate: My favorite gluten free dark baking chocolate is made by Scharffen Berger, which is 70% cacao. But sometimes, Baker’s Brand semi-sweet baking chocolate (56% cacao), which is available in most grocery stores and goes on sale quite a lot, is where it’s at. The sweetness and most of the flavor comes from the chocolate, so keep that in mind when you choose.
  • Coconut cream/coconut milk: I have made this recipe with a 14 fluid ounce can of coconut cream, which has very little liquid, and a 14 ounce can of full-fat coconut milk, which has more liquid but still quite a lot of coconut cream. I do not recommend making it with low-fat canned coconut milk, or coconut milk from a carton. The water content is very high in those products, and the popsicles will be icy, not creamy.
  • Cocoa powder: If you don’t have Dutch-processed cocoa powder, you can use natural unsweetened cocoa powder. Dutch-processed cocoa powder has a deeper chocolate flavor, so it adds depth to the pops. Hershey’s Special Dark cocoa powder, which is a blend of natural and Dutch-processed cocoa powder, is also a good choice.
Healthy homemade fudge popsicles, made with 4 ingredients in this super simple recipe. Put the ice cream truck to shame this summer!
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Prep time: Cook time: Yield: 6 to 8 popsicles

Ingredients

1 can (14 fluid ounces) full-fat coconut milk or coconut cream

3/4 cup (6 fluid ounces) milk (any kind, just not nonfat)

3 tablespoons (15 g) unsweetened Dutch-processed cocoa powder

8 ounces dark chocolate, chopped (use your best chocolate here)

Directions

  • In a medium-size, heavy-bottom saucepan, place the coconut milk or cream, milk, and cocoa powder, and whisk to combine well. Place the pan over medium-low heat and bring to a simmer.

  • Add the chopped chocolate to the pot and whisk until the chocolate is melted. If you’re using a vertical mold, pour the mixture into popsicle molds and place in the freezer for at least 6 hours or until frozen. Unmold and serve. If you’re using a horizontal mold, allow the mixture to sit at room temperature for about 10 minutes or until it begins to thicken. Pour into popsicle molds and freeze for at least 6 hours or until frozen. Unmold and serve.

Love,
Nicole

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

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  • roastedroot

    My mouth is doing some serious salivating over here…It’s been years since I’ve had a fudgesicle and I’m digging the idea of a dairy-free version. Bravo, m’dear!

  • Karen Mizener

    They delicious…where do you get those popsicle molds?

    • Please see the link to the molds in the post, Karen, below the third photo. I bought them on amazon!

      • Karen Mizener

        Thank you so much!

      • Elena

        Links don’t show :-(

        • Hi, Elena,
          I edited the post so it’s more clear which are the links to the actual products. You should be able to find them now without a problem!

  • Laura A O’Toole

    Where do you find the molds?

    • Please see the link to the molds in the post, Laura, below the third photo. I bought them on amazon!

      • Laura A O’Toole

        The links are not posted…it says affix link. I know you always post link to products you use. Sorry to bother you if you could attach link I would appreciate it.

        • Mare Masterson

          For the links: click on “mine is” or “stand-up kind” to get the actual links.

  • Lorraine

    Nicole, these look yummy!! Can not wait to make them.
    I have enjoyed many of your recipes and own two of your cookbooks, Classic Snacks and Bakes Bread (I have not tried any recipes in this one yet).
    Thank you for sharing your delicious treats!

  • Jill

    Can you use cashew milk instead of milk?

    • I discuss substitutions in the post, Jill! And the recipe states that you can use any kind of milk as long as it’s not nonfat for the 3/4 cup (6 fluid ounces) milk. You cannot use just anything for the coconut cream or canned coconut milk.

  • Mare Masterson

    I love you more each day — Fudgsicles are a favorite of mine!

  • Maria

    H Nicole! I just put a dozen Popsicles in my freezer. It’s going to be hard to wait til they freeze. It IS chocolate on a stick. Thank you for the delicious recipe. Everyone will love them.

    • That’s awesome, Maria! Thanks so much for letting me know you’ve got these going already.

    • Maria

      HI Nicole! I thought you’d enjoy a pic of some of
      my pops! I’m using my mom’s Tupperware molds. They are a big hit! So delcious and easy to make.

  • Carole

    Can’t find the recipe for the blueberry pierogi

  • Andrew

    I’m trying to imagine a white chocolate version of this. Obviously I would replace the dark with white chocolate but I can’t think of a good replacement for the cocoa powder. Do you think almond flour or dry milk would work? What about coconut flakes? I’m really excited to experiment with your new recipe.

  • Andrea S.

    Ok…this says you can make non-dairy, what do you use in place of the 3/4 C of milk? I’m new to lactose intolerant substitutions. Clueless. My taste buds will love you if you can tell me!! Thanks!

  • Liz Schweizer

    Thank you so much! My 6 year old has celiac so she’s GF, and I along with her (solidarity!). She loves Fudgsicles–and now we can enjoy them again. Can’t wait to get these into the freezer!

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