These frozen chocolate fudge pops are homemade from cocoa, coconut milk, honey, and vanilla. That’s it. Tastes like the perfect popsicle or, if you will, fudgecicle. Perfect for kids and the kid in you. Here’s how to make them.
Chocolate Fudge Pops
- Quick Glance
- 10 M
- 2 H, 10 M
- Makes 6 fudge pops
Blend all the ingredients in a blender until smooth. Taste and add more honey or sugar if you please. (If the mixture seems a touch gritty from the cocoa, blend it a little longer and let it rest at room temperature for about 15 minutes.)
If using popsicle molds, pour the chocolate fudge pops mixture into popsicle molds. Insert the base and freeze until set, at least 2 hours. (If making ice pops using paper cups, insert the wooden sticks after the pops are firm enough to hold the sticks upright, at least 1 hour, depending on the size of the cups. The bigger the cup, the longer it will take.)
Loosen the pops by running the molds under warm water. We think you can manage from here. Originally published August 23, 2013.
Chocolate Fudge Pops Pudding
If, like us, you can’t help but snitch a bit of the mixture before freezing, beware: you may just find yourself spooning up the rest of the mixture from the bowl rather than freezing it for pops. It’s that good. It even sorta doubles as pudding if you have the restraint to pour it into ramekins and refrigerate it or a thick smoothie if you can’t wait.
Recipe Testers' Reviews
Can you please share the address of the author of this recipe so I can pull out my letterpress cards to write her a thank you note? These are DELECTABLE! These really are dense and fudgy and remind me of the ones we’d get from the ice cream guy when I was a kid. I’ll be making these all summer long, thank you!
I used Penzey’s cocoa, which might have “made” the popsicle, although I don’t know because I didn’t test it with anything else. I also used light coconut milk and included the salt.
These chocolate pops are a delightful treat with a deceivingly decadent taste. I expected strong coconut and honey flavors, but both are really quite subtle. I actually prefer them this way because these pops remind me of fudgsicles! I knew these pops were going to be good when I tasted the blended mixture and was tempted to eat it right then and call it pudding!
I’m glad I tasted it before freezing, though, since I noticed a little grittiness from the cocoa. That went away as soon as I mixed it a little more and let it sit out for about 15 minutes. I have larger popsicle molds, so it took about 4 hours to freeze solid, although some molds weren’t filled to the top.