✔ Updated · creamy fudge pops, step photos and dairy-free swaps
Homemade fudgesicles taste like a frozen spoonful of chocolate pudding, and they're one of the easiest treats I make all summer. A pan, a whisk and a popsicle mold are all you need, plus about 4 hours of patience.
At a glance
The one tip that matters: Whisk the cornstarch into the cold milk and sugar before you turn on the heat. Added to hot milk, it clumps into little lumps you can't whisk out.
Why You'll Love These Fudgesicles
- Creamy, not icy, because the cornstarch makes a pudding base.
- Pantry ingredients, with cocoa, chocolate, milk and sugar.
- Easy to make dairy-free, with oat or coconut milk.
What You Need
- Milk: whole milk for the creamiest pops, or oat or coconut milk.
- Cocoa powder: unsweetened, for deep chocolate flavor.
- Semisweet chocolate: adds richness and that fudgy bite.
- Sugar: sweetens the pops; freezing mutes sweetness, so don't cut it too far.
- Cornstarch: turns the milk into pudding, the key to creaminess.
- Salted butter and vanilla: the finishing touch.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Whisk without stopping. Milk catches on the bottom of the pan fast. Medium heat and a constant whisk keep it smooth.
- Let it bubble for a full minute. Cornstarch needs to reach a boil to thicken properly and lose its starchy taste.
- Cool before freezing. Hot pudding in the freezer warms everything around it. Twenty to thirty minutes on the counter is plenty.
- Salted butter is my secret. It adds just enough salt to make the chocolate taste deeper, without measuring a pinch.
- Dark or milk chocolate? Both work. Dark makes a richer, less sweet pop; milk chocolate tastes more like the store version.
- The waiting game: Lucy and Max check the freezer roughly every 20 minutes, so I've started making these right after breakfast to have them ready by the afternoon.
Homemade Fudgesicles
6
pops (3 oz)10
minutes8
minutes185
kcal5
hours18
minutesCreamy homemade fudgesicles: milk, sugar, cocoa and cornstarch cooked into a smooth chocolate pudding, finished with chopped chocolate, butter and vanilla, cooled and frozen in popsicle molds.
Ingredients
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1 pinch salt
2 cups whole milk (or oat or coconut milk)
2 oz semisweet chocolate, finely chopped
1 teaspoon salted butter
1 teaspoon vanilla extract
Directions
- Whisk the sugar, cocoa, cornstarch and salt together in a saucepan, then slowly whisk in the milk until smooth with no lumps.
- Cook over medium heat, whisking constantly, for 5 to 7 minutes, until the mixture bubbles and thickens to a pudding that coats the back of a spoon. Let it bubble for 1 minute.
- Take it off the heat and whisk in the chopped chocolate, butter and vanilla until melted and glossy.
- Cool for 20 to 30 minutes, stirring now and then. Pour into popsicle molds, tap them to remove air bubbles, and add the sticks.
- Freeze for at least 5 hours, or overnight. Run the mold under warm water for 10 seconds to release the pops.
Notes
- Make sure you allow enough time for your homemade fudgesicles to freeze. We recommend a minimum of 4 hours to be on the safe side.
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More Frozen Treats
Want something fruity next? My two-ingredient watermelon popsicles are a summer staple. For more chocolate, try a copycat Dairy Queen Oreo Blizzard or a batch of microwave peanut butter fudge.
Frequently Asked Questions
What makes fudgesicles creamy instead of icy?
The cornstarch. Cooking the milk with cornstarch turns it into a pudding, which freezes into a dense, creamy pop rather than an icy one. Whole milk and a little butter add richness too.
Can I make fudgesicles without cornstarch?
You can, but they'll be icier. For a no-cook version, blend 1 small box of instant chocolate pudding mix with 2 cups milk, pour into molds and freeze.
Can I make dairy-free fudgesicles?
Yes. Use full-fat coconut milk or a creamy oat milk, dairy-free chocolate and a dairy-free butter or a teaspoon of coconut oil. Coconut milk gives the creamiest result.
How long do homemade fudgesicles take to freeze?
Allow at least 5 hours, or freeze them overnight. Thicker molds take longer. Don't unmold them early, or the sticks pull straight out.
How long do fudgesicles keep in the freezer?
Unmold them once solid and store them in a zip-top freezer bag. They keep their best texture for up to 2 months.
