Fudgsicles
Easy homemade Fudgsicles are here to make your summertime dreams come true. They’re a fudgier, chocolatey-er, and every-other-superlative-you-can-think-of better-er than store-bought pops. Plus they are made with simple ingredients you can pronounce. The only hard part is waiting for them to freeze!
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Why You’ll Love This Homemade Fudgsicles Recipe
- Real Ingredients Make Real Good Fudge Pops. You know what tastes even better than the ingredients you can’t pronounce on the back of store-bought pops? Whole milk, brown sugar, Greek yogurt, and cocoa powder.
- Fudgsicles Meet Pudding Pops. To nail that fudgy texture, I took a cue from pudding and thickened the chocolate mixture with cornstarch. This, combined with the Greek yogurt, makes these fudgsicles supremely rich and creamy. (You’ll love these Berry Parfait Yogurt Popsicles too.)
- A Fun (But Easy) Project. In the Venn diagram of easy recipes and entertaining food projects, homemade fudgsicles sit right at the overlap in the middle—they’re a satisfying and fun DIY recipe, but we’re not exactly roasting our own cocoa beans here. This makes them an awesome recipe for kiddos to help with!
How to Make Fudgsicles
The Ingredients
- Whole Milk. Using whole milk keeps these Fudgsicles rich and satisfying.
- Light Brown Sugar. I love the subtle caramel note brown sugar adds to this recipe.
- Unsweetened Cocoa Powder. Natural cocoa powder (i.e., “regular” cocoa powder like Hershey’s) will give you a more traditional flavor, while Dutch processed cocoa powder (as seen in this Chocolate Olive Oil Cake) is more intensely chocolatey.
- Cornstarch. To thicken the fudgsicles.
- Plain Greek Yogurt. I recommend whole milk Greek yogurt. (If you have extra, use it to make a Yogurt Parfait.)
- Pure Vanilla Extract. Vanilla isn’t just for vanilla flavor—it’s an overall flavor enhancer.
The Directions
- Combine. Add the milk, sugar, cocoa, cornstarch, and salt to a saucepan.
- Cook. Whisk and cook over medium heat for about 5 minutes, or until the mixture is thick and smooth.
- Add the Milk and Yogurt. Whisk until they’re fully incorporated.
- Freeze. Divide the fudgsicle mixture into popsicle molds. Insert the sticks and freeze for at least 4 hours, or until the fudge pops are set. Unmold and ENJOY!
Recipe Variations
- Make Them Nutty. Add crushed peanuts, pecans, cashews, or almonds to your pops.
- Add Cookie Crumbs. Some crushed Oreos would be a delicious addition.
- Dip Them. After unmolding the fudgsicles, quickly dip them in melted chocolate followed by crushed freeze dried raspberries, rainbow sprinkles, nuts, chopped candy, etc.
Recipe Tips and Tricks
- Whisk Constantly. You don’t want any lumps of cornstarch or bitter cocoa powder in your homemade fudgsicles!
- Use Real Popsicle Molds. Yes, you can totally do the paper cup and wooden stick trick, but in my experience, it just never works out quite as well as actual popsicle molds. I love this simple, classic one or this one for popsicles lightning fast.
- Freezing Time Can Vary. Round popsicle molds can take longer than the wide, flat pops, and freezing times also depend on how cold your freezer is. Four hours is a guideline, not a hard-and-fast rule!
- Run the Molds Under Hot Water. If you have trouble getting the fudgsicles out of the molds, you can run them under hot water to loosen them a bit. Juuuust enough to melt the very outer layer that’s stuck to the molds.
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Fudgsicles
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Ingredients
- 2 cups whole milk
- ½ cup packed light brown sugar
- 6 tablespoons unsweetened cocoa powder ¼ cup + 2 tablespoons
- 2 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- ½ cup whole milk plain Greek yogurt
- 1 teaspoon pure vanilla extract
- Popsicle mold and sticks
Instructions
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In a medium saucepan, combine the milk, brown sugar, cocoa powder, cornstarch, and salt. Whisk constantly over medium heat until thickened and no lumps remain, about 5 minutes. Reduce the heat as necessary to avoid burning on the bottom of the pan.
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Remove the pan from the heat and stir in the yogurt and vanilla.
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Divide the mixture between popsicle molds and insert the sticks. Freeze until firm, at least 4 hours and up to overnight.
Notes
Nutrition
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