If you love fudgsicles, you’re going to love these easy-to-make, allergy-friendly fudge pops! You only need 5 ingredients, a couple dishes, and popsicle molds, to keep your freezer stocked all summer long.
I’ve been working on this recipe casually for the last few summers, as I usually get a craving for a fudgsicle but it’s kind of hard to find a vegan version easily. So, when the hankering would come I’d throw a few ingredients in a blender, freeze it and enjoy but they were never quite perfect.
Fast forward to this past winter, I had made a TON of hot cocoa for a photoshoot and put the leftovers in the fridge to reheat later. Upon trying it cold I thought, “oh wow, this would be an amazing base for a fudge pop!” So, I knew the key would be a heated mix, using chocolate chips for a fuller flavor, and few other key ingredients.
Substitutions + Tips:
- Non-dairy milk – I used unsweetened, plain, non-dairy milk so that it was easier to fine-tune the flavor of the popsicles. Usually, I’d use a coconut milk in a frozen dessert, but this worked great and had a much more neutral flavor. Here, I used Silk’s unsweetened cashew milk, but soy, coconut, pea, or oat would work fine.
- Semi-sweet chocolate chips – these are great because it’s pretty easy to find dairy-free, semi-sweet chips in any grocery store! I used two different brands when testing this recipe out (Kirkland seasonal white bag, and Guittard) and both worked great.
- Powdered sugar – now this ingredient is absolutely necessary for this recipe, as the fine sugar dissolves quickly AND the cornstarch in it makes the texture of these fudge pops smooth and creamy instead of icy! I would not recommend replacing this ingredient with something else.
- Vanilla extract – this is to bring a lil’ more flavor to the pops, but doesn’t overwhelm the chocolate.
- Salt – do not omit the salt! It balances the chocolate and sweetness beautifully and helps with the consistency of the frozen base.
- For a richer chocolate flavor, add 1-2 tablespoons of cocoa powder to the base. I loved this option, but thought it may be bold for those expecting something akin to a fudgsicle.
- Options – if you are not a fudgsicle purist, you could always add a couple mix-ins when you pour the base into the molds, like chocolate or white chocolate chips, caramel drizzle, cookie dough pieces, strawberry slices, and the like.
- Popsicle molds – the brand I used here hold 3 ounces in each mold, equating to 18 ounces total, though the product is out of stock. Make sure to measure the liquid volume of your molds to make the appropriate amount.
More delicious popsicle recipes!
- Strawberry Oat Milk Popsicles
- Easy 7-Ingredient Avocado Raspberry Pops
- Refreshing Easy Peach Bellini Popsicles
- 6-Ingredient Vegan Apricot Blueberry Creamsicles
- Vegan Chocolate Peanut Butter Cookie Dough Popsicles
Yield: 6 pops
Easy 5-Ingredient Fudge Pops
If you love fudgsicles, you're going to love these easy-to-make, allergy-friendly fudge pops! You only need 5 ingredients, a couple dishes, and popsicle molds, you can keep your freezer stocked all summer long.
Prep Time
5 minutes
Cook Time
6 minutes
Cooling Time
6 hours
Total Time
6 hours 11 minutes
Ingredients
- 1/2 cup (90 g) semi-sweet chocolate chips
- 2/3 cup (100 g) powdered sugar
- 2 cups (475 ml) unsweetened, plain non-dairy milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt, or to taste
Instructions
- Place chocolate chips, powdered sugar, milk, and vanilla extract - in that order - into a sauce pan over medium heat. Whisk to dissolve the powdered sugar clumps.
- Bring mixture to a boil, stirring every minute or so while it gets hot, so that the chocolate chips do not stick and burn to the bottom of the pan. Once boiling, adjust heat to medium-low, add salt, and simmer for 5 minutes, whisking occasionally.
- Once the mixture starts to thicken slightly, and you see no small pieces of unmelted chocolate in it, you can remove the pan from heat. We want the mixture to be closer to room temperature before transferring to the popsicle molds, so to expedite cooling you can pour it from the sauce pan into a shallow baking dish and chill it for 10 minutes in the refrigerator. If you do this, whisk halfway through so that it doesn't create a film on top.
- When the chocolate base is close to room temperature, pour it into six 3-ounce popsicle molds, until it hits the fill line. If using popsicle molds that hold more than 3 ounces, you may end up with less than 6 popsicles. Then, place the popsicle sticks in and freeze in an upright position for at least 5 hours to overnight.
- To remove the popsicles from their molds, run them under warm water for 15 to 30 seconds, then gently pull them out. Enjoy!
Notes
- Non-dairy milk - I used unsweetened, plain, non-dairy milk so that it was easier to fine-tune the flavor of the popsicles. Usually, I'd use a coconut milk in a frozen dessert, but this worked great and had a much more neutral flavor. Here, I used Silk's unsweetened cashew milk, but soy, coconut, pea, or oat would work fine.
- Semi-sweet chocolate chips - these are great because it's pretty easy to find dairy-free, semi-sweet chips in any grocery store! I used two different brands when testing this recipe out (Kirkland seasonal white bag, and Guittard) and both worked great.
- Powdered sugar - now this ingredient is absolutely necessary for this recipe, as the fine sugar dissolves quickly AND the cornstarch in it makes the texture of these fudge pops smooth and creamy instead of icy! I would not recommend replacing this ingredient with something else.
- For a richer chocolate flavor, add 1-2 tablespoons of cocoa powder to the base. I loved this option, but thought it may be bold for those expecting something akin to a fudgsicle.
- Options - if you are not a fudgsicle purist, you could always add a couple mix-ins when you pour the base into the molds, like chocolate or white chocolate chips, caramel drizzle, cookie dough pieces, strawberry slices, and the like.
- Popsicle molds – the brand I used here hold 3 ounces in each mold, equating to 18 ounces total, though the product is out of stock. Make sure to measure the liquid volume of your molds to make the appropriate amount.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 41Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gSodium: 62mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 1g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
