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This fudgesicles recipe is creamy, fudgy, and never icy, made with just 4 healthy ingredients, and couldn't be easier. Just melt everything together, then freeze and enjoy!
my take
Nicole's Recipe Notes
Remember Fudgsicles? Creamy, dreamy goodness that was more than just chocolate ice cream on a stick. They were actually fudgy.
If you're gluten free, I believe that Fudgsicle Brand pops are still off limits, as they contain “malted barley extract” (and barley is not part of a gluten free diet). There are no sugar added fudgesicles, and they seem to only have maltodextrin derived from corn, but I can't get a straight answer online. Personally, I'm not touching them!
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.
My favorite popsicle molds
If your popsicle mold is the horizontal kind, like this classic ice cream bar mold, 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, you'll pour the mixture right into the mold. Wait until the mixture thickens a bit before placing the sticks in it, unless your popsicle mold has a guide for the sticks.
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.
Ingredient substitutions
Dairy
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. You really can't taste the coconut flavor of coconut cream, since the rich chocolate flavor masks it, but there's also no reason to use coconut cream if you prefer not to.
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.
The coconut milk version simply makes a slightly more icy, slightly less creamy, fudgesicle. The how-to video is me making the fudgesicles with coconut milk.
If you use canned coconut milk that does have some liquid, you can also replace the milk in the recipe with more canned coconut milk. That would make a creamier version as well.
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
Dutch-processed cocoa powder has a deeper chocolate flavor, so it adds depth to the pops. But instead of Dutch-processed cocoa powder, you can use natural unsweetened cocoa powder.
Hershey's Special Dark cocoa powder, which is a blend of natural and Dutch-processed cocoa powder, is also a good choice.
Healthy Fudgesicles Recipe
Equipment
Ingredients
- 1 can (14 fluid ounces) full-fat coconut milk, or coconut cream
- ¾ 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)
Instructions
- 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. Remove the pan from the heat.
- 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.
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there no sugar or sweetener at all in this recipe?
Just what’s in the chocolate, Michelle! Dark chocolate is not unsweetened chocolate. It’s just chocolate with at least 50% cacao.
These are so rich and satisfying for chocolate fiends like me! And the fact that I can make them without dairy is great since I don’t digest dairy protein well. Thank you for this recipe!
You’re so welcome, Diane! So glad you loved the fudgesicles.
Killer good! Kids love them!
Great to hear, Betty!
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!