The richest, creamiest, most chocolaty fudge pops ever, and they just happen to be vegan! These homemade vegan fudgesicles are super easy to make, and you'd never guess they were dairy-free.
Fudgesicles were always a big weakness of mine. I'm not normally a fan of popsicle-type desserts — I prefer frozen treats you eat with a spoon, thank you very much. But fudgesicles are an exception. They're so rich and chocolatly, I'll take them any way I can get them.
And when it comes to making your own frozen desserts, there's definitely something to be said for frozen pops, which don't require nearly as much in the way of equipment as ice creams. Get yourself a mold, and you're set.
I wasn't sure if I could make a vegan fudgesicle that was as good as the classic, but these blew away all of my expectations. They're the best fudge pops I've ever eaten — even richer and creamier than the classic dairy-based pops I used to love so much!
What You'll Need
- Non-dairy milk (something unsweetened and unflavored — I used almond)
- Coconut milk (the full-fat kind, from a can)
- Cornstarch
- Cocoa powder
- Vegan chocolate chips
- Organic sugar
- Vanilla extract
- Salt
- An ice pop mold
How to Make Vegan Fudge Pops
First, make sure at least ½ cup of your non-dairy milk is cold! You can add some ice cubes to cool it down if needed.
Once it's nice and chilly, mix it together with the cornstarch. Stir the mixture until the cornstarch fully dissolves.
Now place the rest of your milk into a medium pot, along with all of your other ingredients. Start heating everything up on the stove, whisking the mixture all the while.
The chocolate chips should melt, and then a few minutes later the liquid should start to simmer. Now grab your cornstarch mixture, give it another stir, and pour it into your chocolate milk mixture on the stove. Bring everything back up to a simmer, and let it cook for about a minute more, until it thickens up a bit.
Take the pot off of the burner and let the mixture cool down completely. Keep an eye on it and give it a whisk every so often so it doesn't form a skin.
I let my mixture cool down completely in the fridge (which is why it looks so thick), but room temperature is just fine. Once it's cool, use it to fill your popsicle molds, making sure to leave about â…› inch of room for expansion at the top. Depending on how many molds you have, you may need to do this in batches.
Freeze your pops until they're solid, which should take 4 to 8 hours.
Enjoy!
Vegan Fudgesicle Tips & FAQ
- Are vegan fudgesicles gluten-free? They sure are!
- Do these pops taste like coconut? My husband asked me if they had coconut in them when he tasted one, so I guess they must. If you absolutely hate the taste of coconut, try another non-dairy milk.
- Shelf life & storage: Store your pops in a sealed freezer bag and they should be good for about 3 weeks. They'll still be edible after that, but they might start to taste like freezer.
- Feel like dressing up your vegan fudgesicles? Here are some ideas!
- Leave some room when filling your molds, then pack a little bit of granola or some chopped nuts into the bottom of each pop.
- Add some extra flavor with an extract, such as peppermint or almond.
- Drizzle your frozen pops with runny peanut butter, then refreeze.
- Dip your pops in vegan magic shell.
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📖 Recipe
Creamy Vegan Fudgesicles
Ingredients
- 1 ½ cups unflavored and unsweetend non-dairy milk, divided (chill at least ½ cup)
- 1 ½ teaspoons cornstarch
- 1 ½ cups full-fat coconut milk (from a can)
- 1 cup vegan chocolate chips
- â…“ cup unsweetened cocoa powder
- â…“ cup organic granulated sugar
- 1 teaspoon vanilla extract
- â…› teaspoon salt
Instructions
- Whisk ½ cup of chilled non-dairy milk together with the cornstarch in a small bowl or cup. Set aside.
- Add all remaining ingredients to a medium saucepan.
- Place the pot over medium heat and slowly heat up the mixture, stirring frequently.
- Once the mixture comes to a boil, add the cornstarch mixture. Bring the mixture back to a simmer and continue cooking it for about a minute, until it thickens a bit.
- Remove the pot from heat and allow the mixture to cool completely. Whisk the mixture every so often while it cools to prevent a skin from forming.
- Once the mixture has cooled, spoon the mixture into your popsicle molds, tapping the molds against the counter to work out air bubbles as you fill them. Leave at least â…› inch of room for expansion at the top of each mold
- Insert sticks into your molds and freeze until the pops are solid, 4 to 8 hours.
- Remove the pops from the molds by briefly running each mold under cold water water. Transfer them to a sealed freezer bag and refreeze.
Notes
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Hi, my daughter has a severe nut allergies (including coconut) but I would really like to be able to make something like this. Is there any other way to make it without the coconut?
You could use a different type of milk, such as soy. I went with coconut because the fat content adds some richness, but they should be delicious no matter what variety you use!
I just made them now I only had a 7 mold so I also used 3 small glass bowls with lids to freeze the rest that way I didn`t have enough to make 12 maybe because I was not sure if I was suppose to use the coconut water as well as the coconut fat?? I used two cans of the coconut full fat and only scooped out the fat and never added the liquid from the can so not sure if that was right of me to do that but we shall see how it turns out but I will add as I was putting it in the molds it certainly tasted really delicious and I also adjusted the carbohydrate count per mold since I was missing two since I am a type 1 diabetic non vegan but my daughter is vegan. So thanks for sharing.
Hello, the fudgesicle’s look delicious! Can I leave in a bowl like ice cream if I don’t have popsicle molds?
Thank you! I wound't recommend it. It'll probably freeze too solid to be scoopable - ice cream needs to churn while it freezes. Do you have an ice cube tray? You could use that to make mini pops. This article has some more good ideas: https://www.thekitchn.com/5-ways-to-make-popsicles-without-a-mold-220407
Hi Alissa,
I love reading your recipes and looking at the finished product! These fudgsicles bring back childhood memories, and I hadn't thought of making them vegan. You think reduced fat coconut milk would work? I would like to avoid the extra saturated fat..., because who can eat just one!?!
Regards,
Radovan
Hi Radovan! I'm so glad you're enjoying the recipes. :) I think a reduced fat coconut milk would work. I'd love to hear how it turns out if you try!