Fudgesicles were always a big weakness of mine. I’m not normally a fan of popsicle-type desserts — I prefer frozen treats you eat with a spoon, thank you very much. But fudgesicles are an exception. They’re so rich and chocolatly, I’ll take them any way I can get them. And when it comes to making your own frozen desserts, there’s definitely something to be said for frozen pops, which don’t require nearly as much in the way of equipment as ice creams. Get yourself a mold, and you’re set. I wasn’t sure if I could make a vegan fudgesicle that was as good as the classic, but these blew away all of my expectations. They’re the best fudge pops I’ve ever eaten — even richer and creamier than the classic dairy-based pops I used to love so much!
What You’ll Need
Non-dairy milk (something unsweetened and unflavored — I used almond) Coconut milk (the full-fat kind, from a can) Cornstarch Cocoa powder Vegan chocolate chips Organic sugar Vanilla extract Salt An ice pop mold
How to Make Vegan Fudge Pops
First, make sure at least ½ cup of your non-dairy milk is cold! You can add some ice cubes to cool it down if needed. Once it’s nice and chilly, mix it together with the cornstarch. Stir the mixture until the cornstarch fully dissolves.
Now place the rest of your milk into a medium pot, along with all of your other ingredients. Start heating everything up on the stove, whisking the mixture all the while. The chocolate chips should melt, and then a few minutes later the liquid should start to simmer. Now grab your cornstarch mixture, give it another stir, and pour it into your chocolate milk mixture on the stove. Bring everything back up to a simmer, and let it cook for about a minute more, until it thickens up a bit.
Take the pot off of the burner and let the mixture cool down completely. Keep an eye on it and give it a whisk every so often so it doesn’t form a skin. I let my mixture cool down completely in the fridge (which is why it looks so thick), but room temperature is just fine. Once it’s cool, use it to fill your popsicle molds, making sure to leave about ⅛ inch of room for expansion at the top. Depending on how many molds you have, you may need to do this in batches.
Freeze your pops until they’re solid, which should take 4 to 8 hours. Enjoy!
Are vegan fudgesicles gluten-free? They sure are! Do these pops taste like coconut? My husband asked me if they had coconut in them when he tasted one, so I guess they must. If you absolutely hate the taste of coconut, try another non-dairy milk. Shelf life & storage: Store your pops in a sealed freezer bag and they should be good for about 3 weeks. They’ll still be edible after that, but they might start to taste like freezer. Feel like dressing up your vegan fudgesicles? Here are some ideas! Leave some room when filling your molds, then pack a little bit of granola or some chopped nuts into the bottom of each pop. Add some extra flavor with an extract, such as peppermint or almond. Drizzle your frozen pops with runny peanut butter, then refreeze. Dip your pops in vegan magic shell.
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