Fudge popsicles remind me of hot summer camp days, merry-go-rounds, and city parks. Camp counselors handed the pops out in record time (but not fast enough), while we sat patiently in the grass, sweat dripping down our faces. Crowd control at it’s finest.
You can use any kind of milk for this recipe since the cocoa dominates the flavor. You’ll just need some time for the mixture to cool (at least 15 minutes) and then more time for the pops to freeze (at least 3 hours). So plan ahead for these.
I haven’t tried it yet, but I’m curious to know how the pop will taste if I use pureed banana in place of milk. I bet it’s outstanding.
Tip For a lighter chocolate flavor, you can add less cocoa powder. Also, this recipe is lactose-free when you use coconut or almond milk.
More Pop Ideas
Update 6/22/14: I used to add 1 tablespoon of unsalted butter or ghee to make the pop a bit creamier, especially when using almond milk, but no need if you use full-fat coconut milk or another full-fat milk.
- 1 cup of milk (cow, coconut, almond, or other milk)
- 1/2 cup of honey (or other sweetener)
- 1 cup of water
- 1/4 cup of unsweetened cocoa
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
- In a saucepan over medium heat, combine all the ingredients and mix until well blended – about 5 minutes.
- Cool for about 15 minutes, or until it’s close to room temperature.
- Add the mixture to popsicle molds and freeze for at least 3 hours.
Makes about 4 pops