4.99 from 89 votes
Prep Time : 10 minutes minutes
Cook Time : 5 minutes minutes
This fudgesicles recipe is made with just 4 healthy ingredients, and couldn't be easier. Put the ice cream truck to shame this summer!
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This fudgesicles recipe is made with just 4 healthy ingredients, and couldn't be easier. Put the ice cream truck to shame this summer!
What makes this homemade Fudgesicles recipe so special
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 not part of a gluten free diet).
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.
How easy to make are these fudge popsicles really?
You know how sometimes wesay that a recipe is ridiculously to make, butonly if you don't look too closely at what's really involved? Well, this recipe reallyis 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'sit.
About the popsicle molds I recommend for these fudgesicles
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 likethis mold from Progressive (also an affiliate link), 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.
Homemade Fudgesicles recipe ingredients and substitution suggestions
Since these are frozen popsicles, they don't have to “set up” like our Paleo chocolate mousse does. That means that the ingredients can be modified here and there without a major effect on the texture of the finished popsicle. Substitutions are welcome here!
Do you have to make these popsicles dairy free, too?
No! 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.
What the best dark chocolate to use in these fudgesicles?
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.
About the coconut cream/coconut milk in this recipe
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.
Do you have to use unsweetened Dutch-processed cocoa powder?
No, you don't. 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. Just be sure your cocoa powder is unsweetened.
4-Ingredient Fudgesicles recipe
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Healthy Fudgesicles Recipe
This fudgesicles recipe is made with just 4 healthy ingredients, and couldn't be easier. Put the ice cream truck to shame this summer!
Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Chilling time: 6 hours hours
Yield: 6 popsicles
Author: Nicole Hunn
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.
Print Pin Save
Healthy Fudgesicles Recipe
This fudgesicles recipe is made with just 4 healthy ingredients, and couldn't be easier. Put the ice cream truck to shame this summer!
Course: Dessert, Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Chilling time: 6 hours hours
Yield: 6 popsicles
Author: Nicole Hunn
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.
