Updated on 8/3/2019: I added gelatin for better results, and a Keto option.
Fudge popsicles remind me of hot summer camp days, merry-go-rounds, and city parks (I grew up in New York City). When I went to camp, counselors handed these pops out in record time (but not fast enough), while we sat patiently in the grass, sweat dripping down our faces. I couldn’t get the wrapper off soon enough.
You can use any kind of milk for this recipe since the cocoa dominates the flavor. You’ll just need some time, about 6 hours, for the pops to freeze.
If you don’t have pop molds, you can use paper cups and sticks. Pour the final mixture in the cups and let them freeze for 30 minutes before inserting the sticks in so they stay in place.
Some pop molds I like:
- Tovolo Groovy Ice Pop Molds
- Fox Run Ice Pop Maker (metal with wood sticks, so no plastic)
- Preworks Freezer Pop Maker (metal with wood sticks, so no plastic)
I haven’t tried it yet, but I’m curious to know how the pop will taste if I use puréed banana in place of the gelatin to make it plant-based. Let us know if you try it.
More pop ideas
Yield 8 pops
For Keto, replace the maple syrup with 1/2 cup of an equivalent low-carb sweetener plus 1/2 cup of coconut or almond milk. This milk is an addition to the 2 1/4 cups of milk already in the recipe.
For unflavored gelatin powder, you can use unflavored Knox Gelatine, Vital Proteins Gelatin, or other natural brands of gelatin.
Tip: You can reduce the amount of cocoa if you prefer a lighter-flavored fudge pop.
You'll get about 8 pops, depending on your mold size. The mixture is a total of 3 cups which fits eight 4-ounce molds. If your molds are smaller, you'll get more than 8 pops.
- 2 1/4 cups coconut milk (or other milk), divided
- 2 1/2 teaspoons unflavored gelatin
- 1/2 cup maple syrup (or honey)
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- Place 1/4 cup of the milk in a bowl and sprinkle the gelatin on top. Let it sit for a few minutes to disolve.
- Add the remaining ingredients in a saucepan and stir while gently heating the mixture over medium heat for a few minutes, or until it begins to steam but not boil.
- Add the gelatin-milk mixture from step 1 into the saucepan and blend the mixture using a whisk.
- Turn the heat off and cool for a few minutes and then add to popsicle molds and freeze for at least 6 hours or overnight.