Homemade fudgsicles are incredibly easy to make, require no fancy equipment beyond popsicle molds, and are far more delicious (and customizable) than store-bought versions. They’re smooth, rich, and chocolatey—like frozen chocolate pudding on a stick. You’ll love that you can adjust the sweetness, use wholesome ingredients, and skip the preservatives. Kids and adults alike will be reaching for these all summer long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk or any milk of choice
Heavy cream (optional, for extra creaminess)
Unsweetened cocoa powder
Cornstarch or arrowroot powder (for thickening)
Sugar or maple syrup
Vanilla extract
Salt
Optional: chopped chocolate or chocolate chips for extra richness
Directions
In a saucepan, whisk together the cocoa powder, sugar, cornstarch, and salt.
Gradually whisk in the milk and cream (if using) until the mixture is smooth.
Cook over medium heat, stirring constantly, until the mixture thickens slightly—about 5–7 minutes. Do not boil.
Remove from heat and stir in vanilla extract.
Let the mixture cool slightly, then pour into popsicle molds.
Insert sticks and freeze for at least 4–6 hours or until fully set.
To release, run warm water over the outside of the molds for a few seconds.
Servings and timing
This recipe makes 6 to 8 fudgsicles, depending on the size of your molds. Prep time is about 10 minutes, and freeze time is at least 4–6 hours. Total time is approximately 6 hours and 10 minutes.
Variations
Dairy-free: Use coconut milk or almond milk and skip the cream for a vegan version.
Double chocolate: Add mini chocolate chips or melted chocolate to the base.
Nut butter swirl: Swirl in peanut butter or almond butter before freezing for added flavor.
Mocha fudge pops: Add a teaspoon of instant coffee or espresso powder to the mix.
Mint chocolate: Add peppermint extract and mini chocolate chips for a refreshing twist.
Storage/Reheating
Store fudgsicles in their molds or wrapped individually in plastic wrap or parchment paper, placed in an airtight container or freezer bag. They will keep in the freezer for up to 3 months. No reheating is required—just enjoy straight from the freezer.
FAQs
What makes fudgsicles different from regular popsicles?
Fudgsicles are creamier and more chocolatey, with a texture closer to frozen pudding or fudge, while regular popsicles are icy and fruit-based.
Can I make these without cornstarch?
Yes, you can use arrowroot powder or a small amount of flour as a thickener, or skip thickening for a softer texture.
How do I make them vegan?
Use plant-based milk like almond, oat, or coconut, and ensure your sugar and chocolate are vegan-friendly.
Why did my fudgsicles turn icy?
This can happen if there’s too much water in the mixture or not enough fat. Adding cream or using whole milk helps prevent iciness.
Can I use a blender instead of cooking on the stove?
Blending is fine for a thinner mix, but cooking the mixture thickens it, giving that classic fudgy texture.
What kind of cocoa powder should I use?
Use unsweetened natural or Dutch-processed cocoa powder for a rich chocolate flavor.
Can I use chocolate syrup instead?
While possible, it won’t give the same depth of flavor or texture as a homemade cocoa base.
Can I add fruit?
Yes, you can blend in bananas, strawberries, or cherries for a fruity chocolate twist.
Can kids eat these?
Absolutely—they’re made with wholesome ingredients and perfect for kids.
How do I remove them easily from the molds?
Run warm (not hot) water over the outside of the molds for a few seconds and gently pull to release.
Conclusion
Fudgsicles are a classic frozen treat that’s easy to recreate at home with better ingredients and unbeatable flavor. Whether you keep them simple or customize with add-ins, these creamy chocolate pops will quickly become a go-to dessert for any warm day. Rich, nostalgic, and incredibly satisfying, homemade fudgsicles are the perfect way to cool down and indulge
Fudgsicles are creamy, chocolatey frozen treats made with real cocoa and milk, offering a rich and smooth texture that tastes like frozen chocolate pudding. They’re easy to make at home and perfect for cooling off on warm days.
Ingredients
2 cups whole milk (or milk of choice)
1/2 cup heavy cream (optional, for extra creaminess)
1/3 cup unsweetened cocoa powder
1/3 cup sugar or maple syrup
2 tbsp cornstarch (or arrowroot powder)
1/8 tsp salt
1 tsp vanilla extract
Optional: 1/4 cup chopped chocolate or mini chocolate chips
Instructions
In a saucepan, whisk together cocoa powder, sugar, cornstarch, and salt until well combined.
Gradually whisk in the milk and heavy cream (if using) until smooth and lump-free.
Place the saucepan over medium heat and cook, stirring constantly, for 5–7 minutes until the mixture thickens slightly. Do not let it boil.
Remove from heat and stir in the vanilla extract and optional chocolate chips if using.
Let the mixture cool slightly, then pour it into popsicle molds.
Insert sticks and freeze for at least 4–6 hours, or until fully set.
To remove, run warm water over the outside of the molds for a few seconds, then gently pull to release.
Notes
Use full-fat milk or add cream for the creamiest texture.For a vegan version, use almond, oat, or coconut milk and a plant-based sweetener.Swirl in peanut butter or add chocolate chips for extra richness.If mixture thickens too much, blend briefly before pouring into molds.Store in molds or wrap individually in plastic and freeze up to 3 months.
