Easy homemade Fudgsicles are here to make your summertime dreams come true. They’re a fudgier, chocolatey-er, and every-other-superlative-you-can-think-of better-er than store-bought pops. Plus they are made with simple ingredients you can pronounce. The only hard part is waiting for them to freeze!
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Why You’ll Love This Homemade Fudgsicles Recipe
- Real Ingredients Make Real Good Fudge Pops. You know what tastes even better than the ingredients you can’t pronounce on the back of store-bought pops? Whole milk, brown sugar, Greek yogurt, and cocoa powder.
- Fudgsicles Meet Pudding Pops. To nail that fudgy texture, I took a cue from pudding and thickened the chocolate mixture with cornstarch. This, combined with the Greek yogurt, makes these fudgsicles supremely rich and creamy. (You’ll love these Berry Parfait Yogurt Popsicles too.)
- A Fun (But Easy) Project. In the Venn diagram of easy recipes and entertaining food projects, homemade fudgsicles sit right at the overlap in the middle—they’re a satisfying and fun DIY recipe, but we’re not exactly roasting our own cocoa beans here. This makes them an awesome recipe for kiddos to help with!
How to Make Fudgsicles
The Ingredients
- Whole Milk. Using whole milk keeps these Fudgsicles rich and satisfying.
- Light Brown Sugar. I love the subtle caramel note brown sugar adds to this recipe.
- Unsweetened Cocoa Powder. Natural cocoa powder (i.e., “regular” cocoa powder like Hershey’s) will give you a more traditional flavor, while Dutch processed cocoa powder (as seen in this Chocolate Olive Oil Cake) is more intensely chocolatey.
- Cornstarch. To thicken the fudgsicles.
- Plain Greek Yogurt. I recommend whole milk Greek yogurt. (If you have extra, use it to make a Yogurt Parfait.)
- Pure Vanilla Extract. Vanilla isn’t just for vanilla flavor—it’s an overall flavor enhancer.
The Directions
- Combine. Add the milk, sugar, cocoa, cornstarch, and salt to a saucepan.
- Cook. Whisk and cook over medium heat for about 5 minutes, or until the mixture is thick and smooth.
- Add the Milk and Yogurt. Whisk until they’re fully incorporated.
- Freeze. Divide the fudgsicle mixture into popsicle molds. Insert the sticks and freeze for at least 4 hours, or until the fudge pops are set. Unmold and ENJOY!
Recipe Variations
- Make Them Nutty. Add crushed peanuts, pecans, cashews, or almonds to your pops.
- Add Cookie Crumbs. Some crushed Oreos would be a delicious addition.
- Dip Them. After unmolding the fudgsicles, quickly dip them in melted chocolate followed by crushed freeze dried raspberries, rainbow sprinkles, nuts, chopped candy, etc.
Recipe Tips and Tricks
- Whisk Constantly. You don’t want any lumps of cornstarch or bitter cocoa powder in your homemade fudgsicles!
- Use Real Popsicle Molds. Yes, you can totally do the paper cup and wooden stick trick, but in my experience, it just never works out quite as well as actual popsicle molds. I love this simple, classic one or this one for popsicles lightning fast.
- Freezing Time Can Vary. Round popsicle molds can take longer than the wide, flat pops, and freezing times also depend on how cold your freezer is. Four hours is a guideline, not a hard-and-fast rule!
- Run the Molds Under Hot Water. If you have trouble getting the fudgsicles out of the molds, you can run them under hot water to loosen them a bit. Juuuust enough to melt the very outer layer that’s stuck to the molds.
Fudgsicles
Cook: 10 minutes
Total: 4 hours 10 minutes
Servings: 6 -8 pops
This homemade fudgsicles recipe is richer and creamier than store-bought, and it's super easy to make with just a few everyday ingredients!
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Ingredients
- 2 cups whole milk
- ½ cup packed light brown sugar
- 6 tablespoons unsweetened cocoa powder ¼ cup + 2 tablespoons
- 2 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- ½ cup whole milk plain Greek yogurt
- 1 teaspoon pure vanilla extract
- Popsicle mold and sticks
Instructions
- In a medium saucepan, combine the milk, brown sugar, cocoa powder, cornstarch, and salt. Whisk constantly over medium heat until thickened and no lumps remain, about 5 minutes. Reduce the heat as necessary to avoid burning on the bottom of the pan.
- Remove the pan from the heat and stir in the yogurt and vanilla.
- Divide the mixture between popsicle molds and insert the sticks. Freeze until firm, at least 4 hours and up to overnight.
Notes
TO STORE: Homemade fudgsicles will keep in the freezer for up to a month. It’s best to store them in the molds; if you have to remove them, wrap the pops individually in plastic wrap, then place them in an airtight container or freezer bag.
Nutrition
Serving: 1pop (of 6)Calories: 152kcalCarbohydrates: 28gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 11mgPotassium: 247mgFiber: 2gSugar: 22gVitamin A: 132IUCalcium: 140mgIron: 1mg
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I completed the survey. Those pudding pops look delicious and so perfect for the hot weather in Georgia. So yum!
Hi Erin, do you know if flax seeds would also thicken the consistency? I believe so since they are used as vegan eggs but just want to make sure.
Hi Tiffany! I actually wouldn’t recommend flax. It doesn’t thicken and plump into a pudding consistency the way chia seeds do, and I’m afraid the flavor would also be off. I know that’s not the answer you were hoping for, but I want them to work out for you!
Is there something you would recommend as a substitute for the chia seeds? Sadly, I am allergic to them.
Thank you.
Hi Ruth! Unfortunately, the chia is actually what gives the pops a soft, pudding-like texture. Without them, the pops would likely be dry and icy. I know this isn’t the answer you were looking for, but I want to make sure they turn out as expected for you!
Erin, I so appreciate your quick response. Even though I can’t eat it, I am intrigued by the versatility of chia!
Thank you.
Ruth
Did the recipe change because, chia seeds aren’t listed in the ingredients?
Hi Belle, yes, we have recently updated the recipe.
They were yummy! Easy to prepare and the hardest part was waiting for them to set! I had a little taste while the mixture was still in the pan (couldn’t resist!) and the sweet/chocolate balance was perfect. Definitely be making these again!
Glad to hear you enjoyed it, Brenda!
I have a popsicle mold just sitting in my cabinet that I’ve never used. Now I finally have the perfect recipe for this! Although it’ll take a lot of willpower to not just eat it all straight out of the pan. They are so much cheaper to make than buy. They are so easy to whip up too! Thanks for sharing.
Great to hear, thank you Connie!
I had fun making this fudgsicles with my kiddos. Perfect bonding with kids and love the simplicity of this recipe. I divided the mixture into two bowls and I added chocolate chips and chopped nuts to one mixture and the other was plain. Let me tell you, it was awesome. Thank you for this amazing recipe!
Makes me so happy to hear, thank you Peyton!
Hi, reading the comments people are asking about the chia seeds. I don’t see them in the recipe. What quantity should be added?
Thank you.
Hi! We’ve recently updated the recipe and it no longer contains chia seeds. Thanks!