Chocolate Fudge Pops

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 with popsicle sticks melting on a white surface.

We felt a little like Goldilocks when we tasted this recipe. Not too sweet, we thought as we licked the spoon. Hmmm, not too bitter, we thought after a little more reflection. And, we realized after we’d demolished three popsicles in a row, they’re juuuuuust right. In fact, several of us found these to taste uncannily like Fudgsicles. But unlike the chocolate fudge pops that you buy at the store, these are just cocoa, coconut milk, and honey. Although all you’ll notice is the creamy, velvety texture, and the robust not–too-sweet chocolate smack.–Renee Schettler

Chocolate Fudge Pops

  • Quick Glance
  • (2)
  • 10 M
  • 2 H, 10 M
  • Makes 6 fudge pops
5/5 - 2 reviews
Print RecipeBuy the Relish cookbook

Want it? Click it.



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.

Print RecipeBuy the Relish cookbook

Want it? Click it.

    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.


    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    1. SO delicious and perfect. For my first batch I added an extra tablespoon of sugar which I’m happy with the end result, though I am pretty sure I would still enjoy this just as much without that extra tablespoon of sugar! No popsicle moulds so I made little dessert cups using 125ml mason jars. The recipe made 5 servings but could easily have made 6 slightly smaller servings. Will definitely make more of these yummy frozen treats!

    2. My sister made these today and there are REALLY good; I couldn’t stop eating it! When I first tasted it, I thought it might need a little more sugar (she did the 2 T), but no, they are perfect. Wow! SO easy and SO good!! On to the coconut pops…

      1. Terrific, Rosa! What a lovely note to find waiting for us. I had the same reaction as you upon first lick—surprise that they’re not sweeter. But it was perfect, as you said. Kindly let us know what you think of the coconut pops!

    3. Thanks for such a simply delicious recipe! The flavor of the fudgcle will vary with your choice of honey and cocoa. Your mixture reminds me of my recipe for a simple, quick “hot fudge” sauce – simply mixing unsweetened cocoa into very warm honey to your taste. It usually comes out to about equal volumes of cocoa to honey. Depending upon the honey you choose the flavor will be lighter (Orange blossom or clover honey) or deeper (dark honeys like buckwheat). After the cocoa-honey mixture is thick enough, add a bit of vanilla or other extract or rum or a liqueur. This is wonderful on home made ice cream or on profiteroles or to add to hot milk or coffee.

    Have something to say?

    Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

    Rate this recipe!

    Have you tried this recipe? Let us know what you think.

    Upload a picture of your dish