Description

Homemade fudgesicles are a nostalgic and decadent treat that’s perfect for summer. These rich, creamy chocolate popsicles are simple to make from scratch, offering a fudgy, indulgent experience with every bite. A perfect cool-down for hot days!

Ingredients

¼ cup (40 grams or 3 ounces) chopped semisweet chocolate, or chocolate chips

1 tablespoon (14 grams) unsalted butter

2 ½ cups (600 ml) whole milk

⅔ cup (133 grams) granulated sugar

3 tablespoons (18 grams) unsweetened cocoa powder

1 ½ Tablespoons cornstarch

1 teaspoon pure vanilla extract

¼ teaspoon salt

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Instructions

In a medium saucepan, melt the chocolate and butter over low heat, stirring frequently to avoid burning.
Once melted, add the milk, sugar, cocoa powder, cornstarch, vanilla extract, and salt. Whisk until fully combined.
Increase the heat to medium and cook the mixture, stirring occasionally, until it thickens, about 5 to 10 minutes.
Once thickened, remove the saucepan from the heat and allow it to cool slightly.
Pour the mixture into a popsicle mold, leaving a bit of space at the top for expansion. Insert popsicle sticks.
Freeze the popsicles for at least 4 hours or overnight for the best results.
To release the popsicles, run warm water over the outside of the mold for 10 to 20 seconds. Gently squeeze the mold to loosen the popsicle and pull the stick up slowly.

Notes

Mint Chocolate Fudgesicles: Replace vanilla extract with ½ teaspoon of mint or peppermint extract for a refreshing twist.
Coconut Fudgesicles: Use full-fat coconut milk instead of regular milk, and add ½ teaspoon coconut extract. You can also mix in some shredded coconut for extra flavor.
Adult Fudgesicles: Add a splash of Kahlua or Irish cream (¼ cup), or even espresso for a fun mocha flavor.
Dairy-Free Option: Substitute whole milk with coconut milk, oat milk, or almond milk for a dairy-free version. Be sure to use full-fat milk for the creamiest result.
Storage: Store homemade fudgesicles in the freezer for up to 2 months. For the best results, remove them from the mold within 48 hours of freezing. Wrap each popsicle individually in plastic wrap or place them in an airtight container with parchment paper between layers to avoid freezer burn.
Releasing Popsicles: To re-release popsicles from the mold, run warm water over the mold for 10–20 seconds.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Freezing
Cuisine: American

Nutrition

Serving Size: 1 popsicle
Calories: 160
Sugar: 18g
Sodium: 40mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg