Description
Rich, creamy, and intensely chocolatey homemade fudgesicles! This easy recipe uses simple ingredients to create a classic frozen treat that’s perfect for hot days.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee powder (optional, enhances chocolate flavor)
Instructions
- In a medium saucepan, whisk together the granulated sugar, cocoa powder, and salt. Make sure there are no lumps of cocoa powder remaining.
- Gradually whisk in the whole milk until the mixture is smooth and the sugar and cocoa are fully dissolved.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer. Don’t let it boil! This usually takes about 5-7 minutes.
- Remove the saucepan from the heat and stir in the heavy cream, vanilla extract, and instant coffee powder (if using).
- Let the mixture cool slightly for about 10-15 minutes.
- Pour the cooled fudgesicle mixture into your popsicle molds, leaving a little space at the top.
- Insert popsicle sticks into the center of each mold.
- Place the filled popsicle molds in the freezer and freeze for at least 6 hours, or preferably overnight.
- To unmold the fudgesicles, run the molds under warm water for a few seconds.
- Gently pull on the popsicle sticks to remove the fudgesicles from the molds.
- Serve the fudgesicles immediately and enjoy!
Notes
- For a richer flavor: Use dark chocolate cocoa powder instead of regular cocoa powder.
- For a smoother texture: Strain the fudgesicle mixture through a fine-mesh sieve before pouring it into the molds.
- For a vegan version: Substitute the whole milk and heavy cream with coconut milk or almond milk. You may also need to add a tablespoon of cornstarch to thicken the mixture.
- Add-ins: Get creative and add your favorite mix-ins to the fudgesicle mixture. Some popular options include chocolate chips, chopped nuts, shredded coconut, or even a swirl of peanut butter.
- Double Chocolate Fudgesicles: Add 1/4 cup of melted dark chocolate to the mixture after removing it from the heat.
- Mexican Chocolate Fudgesicles: Add 1/4 teaspoon of ground cinnamon and a pinch of cayenne pepper to the mixture for a warm and spicy twist.
- Mint Chocolate Fudgesicles: Add 1/2 teaspoon of peppermint extract to the mixture for a refreshing and minty flavor. You can also add a few drops of green food coloring for a festive look.
- Coffee Fudgesicles: Increase the amount of instant coffee powder to 1 teaspoon for a stronger coffee flavor. You can also add a tablespoon of coffee liqueur for an extra kick.
- Peanut Butter Fudgesicles: Swirl a tablespoon of peanut butter into each mold before freezing.
- Fudgesicles are too icy: This is usually caused by not using enough fat in the recipe. Make sure to use whole milk and heavy cream for the best results. You can also add a tablespoon of corn syrup to help prevent ice crystals from forming.
- Fudgesicles are too hard: This can be caused by over-freezing. Try thawing the fudgesicles slightly before serving. You can also add a tablespoon of vodka to the mixture to help prevent them from freezing too hard. The alcohol will not be noticeable in the final product.
- Fudgesicles are not chocolatey enough: Use a high-quality cocoa powder and add a tablespoon of melted dark chocolate to the mixture. You can also add a pinch of salt to enhance the chocolate flavor.
- Fudgesicles are sticking to the molds: Run the molds under warm water for a few seconds to loosen the fudgesicles. If they’re still stuck, try using a thin knife to gently pry them out.
- Storage: Store the fudgesicles in the freezer for up to 2 weeks. Wrap them individually in plastic wrap or store them in a freezer-safe container to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 7 minutes