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Fudge Popsicles {dairy free}

June 13, 2010 by Erica 42 Comments

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

  • Orange Creamsicles
  • Watermelon Strawberry Pops
  • Vanilla Honey Chip Pop
  • Mango Pops
Print Recipe Pin Recipe
5 from 1 vote

Fudge Popsicles {dairy free}

To make these creamy, make sure to use full-fat coconut milk and add extra coconut cream as well.
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.
Servings: 8 pops
Calories: 191kcal
Author: Erica

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 191kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Sodium: 86mg | Potassium: 226mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Nut Free, Paleo, Snacks Tagged With: chocolate, cocoa, coconut milk

Previous Post: « Spinach Bacon Tomato Salad
Next Post: How to Make Coconut Milk {quick & easy} »

Reader Interactions

Comments

  1. Debbie

    July 6, 2018 at 12:35 pm

    I made these just yesterday. It took them a long time to finally freeze completely through…….easily 36 hours. The mixture also separated into layers…..is that normal? I cooked all the ingredients for about 10 minutes and allowed it to cool before putting it in the molds. I followed your recipe exactly, using full-fat coconut milk. They taste great but just didn’t quite turn out like I had expected.

    Reply
    • Erica

      July 6, 2018 at 5:58 pm

      Sorry to hear. I’ve not had issue with recipe when I make it with coconut milk so not sure what to say. What brand of coconut milk did you use? Also, I use unsweetened non-alkaline cocoa instead of Dutch processed cocoa.

      Reply
    • Erica

      August 4, 2019 at 1:19 pm

      Hi Debbie. This is a long time coming, but I updated the recipe to use gelatin for more even results. Let me know if you try it! thanks again, Erica

      Reply
  2. Nancy

    June 19, 2014 at 5:38 pm

    Wow, 1/8 cup of honey per serving is a lot of sweetener.

    Reply
    • Erica

      June 19, 2014 at 11:56 pm

      You can probably reduce it from 2 tablespoons to one tablespoon or swap the honey out for bananas to sweeten them.

      Reply
  3. Rachel Kokosenski

    May 8, 2012 at 7:42 pm

    I made these for my son, age 7, and he is LOVING them! What a great treat for those following a Specific Carbo Diet. 🙂

    Reply
    • Erica

      May 8, 2012 at 9:39 pm

      Just fyi – they aren’t for folks on SCD mainly because of the cocoa.

      Reply
  4. Kathleen

    April 23, 2012 at 4:44 pm

    Will be trying this differantly real soon – cannot eat anything with that contains corn products so store bought fudgesicles are out of the picture til now. I can make my own – yes this is great thank you!

    Reply
  5. Erica

    August 20, 2010 at 8:17 am

    Kelly – thanks! I had no idea. What a great discovery 🙂

    Reply
  6. Kelly

    August 20, 2010 at 6:27 am

    Just thought I’d share that this recipe makes awesome HOT CHOCOLATE! I made a double-recipe (using coconut milk and ghee) to fill my popsicle molds and had some leftovers. My daughter and I have really been enjoying our hot chocolate.

    Reply
  7. Amanda

    July 17, 2010 at 9:50 pm

    Made these over 4th of July weekend for my fiance’s brother and his family – they are definitely kid- and adult-approved! Thanks for the great recipe!

    Reply
  8. Erica

    July 11, 2010 at 5:11 pm

    Susan – I agree – a bit of milk with the banana could change everything.

    Reply
  9. Susan

    July 11, 2010 at 11:20 am

    Thanks Erica, I saw your amended version and did reduce the cocoa in the banana version. I think the banana puree version still might work if the banana is a partial substitute for the milk, rather than replacing the entire amount. Maybe half and half, or 3/4 milk to a 1/4 puree.

    Reply
  10. Erica

    July 11, 2010 at 8:45 am

    Susan – thanks for trying this recipe with almond milk. I haven’t used almond milk in a while. Sounds like cocoa doesn’t dissolve well in almond milk. Just fyi – I lowered (but in half) the amount of cocoa that I add now – it is a very intense flavor – my younger son likes it but my older one does not.

    Reply
  11. Susan

    July 11, 2010 at 7:58 am

    Well, my son’s allergic to both milk and coconut, so the first time I used almond milk, and it was less than successful, turning out more like ice milk with a filmy fudge taste.
    Then I tried the pureed bananas and sifted the cocoa and whisked the mixture briskly so that it was well blended. They took forever to freeze and I finally left them overnight. This morning all eight of the sticks pulled out without the fudge, so I ended up scooping it all into a bowl to serve later. The taste is very intense – a banana fudge frozen custard. I think it’ll be too much for the son I made it for, but I’m sure his brother will polish it off post haste.

    Reply
  12. Chanina

    July 3, 2010 at 11:04 pm

    I made these a few days ago with coconut milk, and also replaced the water with half coconut half water. They were AMAZING!
    I also added some heering liquer to it, I love chocolate cherry and coconut together.
    While I was making pancakes a few berries fell into the mixture, wow, what a great addition!
    This passed the fiance test, and I am definitly making them again with real cherries in them!

    Reply
  13. Erica

    June 26, 2010 at 1:59 pm

    Ann, I bet you could use carob chips, but I haven’t tried. Cocoa powder is processed to remove most of the cocoa butter, so it’s different than chocolate or carob.

    Reply
  14. Erica

    June 24, 2010 at 12:21 pm

    Caren, I haven’t tried it, but a butter sub, or oil would probably work. If you use Ghee, (clarified butter), that will take care of the milk solids. I bet there’s soy butter as well.

    Reply
  15. Caren

    June 24, 2010 at 11:53 am

    Thanks for the great recipe! I need to make these dairy free. Any ideas for replacing the butter?

    Reply
  16. Ann

    June 23, 2010 at 8:57 am

    This recipe looks wonderful, im just wondering if you think it would work if you put carob chips in a food processor and just used a half cup of that instead of cocoa?

    Reply
  17. Ari

    June 20, 2010 at 8:40 pm

    I would say if you use stevia, to really go with what you feel. Stevia is a stronger flavor and you won’t need as much of it to sweeten these so maybe start with a few tablespoons and go on from there.

    Reply
  18. jayloh

    June 19, 2010 at 10:54 am

    This recipe + my Zoku popsicle maker = HEAVEN. Thank you so much for sharing. They’re delicious. Way better than store bought…

    Reply
  19. Anim

    June 18, 2010 at 5:25 pm

    Thanks for the recipe! I made these yesterday and they are delicious! I used high fat cocoa powder from Penzey’s spices and made 1/2 of the batch with shredded coconut. So very good and rich, like eating a frozen brownie! I “politely” offered some to my boyfriend, but inside I’m hoping he doesn’t take me up on the offer so I can eat them all over the next week!

    Reply
  20. brittny

    June 18, 2010 at 3:51 pm

    These are absolutely amazing. I’m boring and only used plain milk and white sugar, but they are so delicious!! Way better than store bought because the cocoa flavor is so much more intense. Thanks for the great recipe!!

    Reply
  21. Erica

    June 17, 2010 at 11:34 am

    Katherine – I’ve never used stevia, but I’m sure you can. I just don’t know the amount you need. Maybe someone can chime in if they use it regularly. There’s usually a ratio to go by.

    Reply
  22. Katherine

    June 17, 2010 at 10:54 am

    Could you use stivia in place of the sugar?

    Reply
  23. Memoria

    June 16, 2010 at 9:15 pm

    I need to make this!! I have some popsicle holders yearning to be a part of this.

    Reply
  24. Kelsey{itsybitsyfoodies}

    June 16, 2010 at 8:07 pm

    I am going to try these soon. I love the fact that they seem very simple to make! Thanks for sharing!!

    Reply
  25. Jessica

    June 16, 2010 at 7:55 pm

    These look delicious. Let us know how it works adding the pureed banana…I might just try it myself.
    My motto is, you can never have “too much” chocolate!
    BTW – Love the design that your popsicle forms make.

    Reply
  26. Nancy @ The Sensitive Pantry

    June 16, 2010 at 7:37 pm

    I’ve been craving fudge popsicles. Yours look much better than the ones from the grocery store. Love your blog!

    Reply
  27. Erica

    June 16, 2010 at 4:28 pm

    Hi Jan. This makes from 4 to 5 pops.

    Reply
  28. Jan

    June 16, 2010 at 4:27 pm

    How many pops does this recipe make?

    Reply
  29. Linda from NJ

    June 16, 2010 at 3:50 pm

    Oh boy these look good and I like that they don’t have pudding mix and other junk. Thanks … can’t wait to make and enjoy!!

    Reply
  30. Laura Flowers

    June 16, 2010 at 3:14 pm

    This is very cool! Homemade fudge pops, what a great summer idea!

    Reply
  31. Taylor

    June 16, 2010 at 3:10 pm

    Mmm fudgsicles are the best!!

    Reply
  32. Erica

    June 15, 2010 at 7:14 am

    Katie, great tip! thanks!

    Reply
  33. Katie

    June 14, 2010 at 7:58 am

    I have used Natural Value Natural Coconut Milk with A-MAZING results. It separates a lot in the can because it has absolutely no fillers or gums or anything, but I think it tastes 100 times better as a result. And for those on the SCD, it’s “legal” : ) The company confirmed that the only ingredients are coconut and water — woo hoo! Just thought someone might want to know; I definitely looked for a long time before finding it.
    P.S. If anyone decides to go this route, make sure not to get he Organic kind; ironically, it has all the gummy fillers in it but the Natural kind does not. Cheers!

    Reply
  34. Erica

    June 13, 2010 at 8:18 pm

    @Kat – no need to get molds if you have paper cups and some kind of stick to place in them. Athough I love pop molds. @Jacquie – I used a can of coconut milk I had left over from last summer (risky, I know). The brand is Thai Kitchen I think. It has gum additives though. I’ll gather up some coconut milk sources and post.

    Reply
    • Jennifer Mulheran

      August 3, 2019 at 1:32 pm

      5 stars
      What a great idea for the popsicle mood – simple is better!! I have silicone molds and they’re a pain to pour into. I’m doing the cups from now on!!im about to pour these – can’t wait to try them in a few hours! Thanks for another wonderful recipe

      Reply
      • Erica

        August 3, 2019 at 2:00 pm

        I know what you mean. Silicone is flexible and non-stick but it’s hard to get stuff out of it.

        Reply
  35. jacquie

    June 13, 2010 at 5:48 pm

    we had a hot humid day here – those look wonderfully refreshing. i haven’t used coconut milk before – other than for daiquiris – which is not really cooking. but i think that is condensed (or something) and i’m guessing that is perhaps not what you used. where do you get coconut milk? is there a particular brand that you like?
    thanks.

    Reply
  36. Kat

    June 13, 2010 at 5:45 pm

    Oh my.. I’m gonna have to try these ASAP
    Thank you!
    Ugh! I don’t have popsicle molds.. ok I’ll get some just for this 🙂

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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