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
Ingredients (makes about 4 pops)
- 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 (hot chocolate mix works too, but adjust the sweetener you add; I reduced the amount, but feel free to add more if you want to – it just may not all dissolve)
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
- 1 tablespoon of unsalted butter – optional, but makes it a bit creamier (ghee butter is nice because it doesn’t have milk solids in it)
- 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.