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