This fudgesicles recipe is made with just 4 healthy ingredients, and couldn’t be easier. 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 don’t much mind that my gluten free son won’t have the corn syrup solids, high fructose corn syrup and polysorbate 80 and 65 in the “real” Fudgsicle.
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.
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.
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.
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.