These Homemade Fudgesicles scream nostalgia! Rich and creamy, they are easy to whip up with only 6 Ingredients! Kids and adults alike will love cooling off on a hot summer day with this sweet treat!

Chocolate fudgesicles displayed on ice cubes.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Use high-quality cocoa powder. This makes such a big difference in the flavor! I recommend using a Dutch-processed or rich unsweetened cocoa for the best taste.
    • Don’t boil the mixture. Just heat the chocolate mixture until it starts to bubble. Overheating it can affect the texture.
    • Chill before freezing (if you have time.) Letting the mixture cool slightly in a liquid measuring cup before pouring it into molds helps prevent ice crystals and makes for a creamier texture.
    • Run molds under water to release the fudgesicles. If the fudgesicles are stuck, run the mold under cool water for 10–15 seconds to help loosen them.
    Kelley

    Ingredients

    • Milk – The base for the fudgesicles that makes them smooth and creamy. I prefer to use whole milk for the richness, but you can also use 2%.
    • Cream – Adds extra creaminess to make these fudgesicles literally melt in your mouth.
    • Sugar – Sweetens the fudgesicles enough to balance the bitterness of the cocoa without overpowering the flavor.
    • Unsweetened Cocoa Powder – Gives the fudgesicles their deep, rich chocolate flavor.
    • Cornstarch – Helps thicken the fudgesicles and keeps them creamy rather than icy.
    • Vanilla Extract – Brings out the taste of the chocolate.

    How to Make Homemade Fudgesicles

    1. Mix dry ingredients: In a medium saucepan, combine cocoa powder, sugar, and cornstarch, breaking up any clumps.
    Dry ingredients in a mixing bowl.
    1. Whisk in milk: Add in 1/2 cup of cold milk and whisk until there are no more dry pockets of powder. Stir in the remaining milk and heat over medium high heat.
    2. Heat the mixture: Stirring frequently, heat just until it starts to bubble, and remove from the heat and transfer to a 1 quart liquid measuring cup. (This helps to chill it down faster.)
    3. Stir in cream and vanilla extract.
    Fudgesicle mixture in a saucepan with a whisk.
    1. Pour into popsicle molds then freeze for at least 4 hours or overnight.
    Fudgesicles poured into a silicone mold.
    1. Enjoy: When you are ready to enjoy remove from the freezer and allow it to sit for a couple minutes at room temperature before removing. You could also run it under cold water for a couple of seconds to release them from the mold. Enjoy! My kids loved these!
    Homemade fudgesicles in a silicone mold.

    Frequently Asked Questions

    How long can I store homemade fudgesicles in the freezer?

    I think they’re best enjoyed within 2-3 weeks, although they’ll keep for up to 2 months in the freezer.

    Can I make this recipe without popsicle molds?

    Yes! Small paper cups or silicone muffin liners work great! Insert wooden popsicle sticks after the mixture has partially frozen, after about an hour or so.

    Looking for more chocolate treats that won’t heat up your kitchen? Try some of my no-bake goodies: No Bake S’mores Bars, No Bake Chocolate Cookies, and No Bake Peanut Butter Bars.

    Hand holding up a homemade fudgesicle.

    More Frozen Treats to Try

    Recipe

    Homemade Fudgesicles

    These Homemade Fudgesicles scream nostalgia! Rich and creamy, they are easy to whip up with just a few pantry staples. Kids and adults alike will love cooling off on a hot summer day with this sweet treat!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Chilling Time: 4 hours
    Total Time: 4 hours 15 minutes
    Serves 8
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    Save this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      Ingredients 

      Instructions

      • In a medium saucepan combine cocoa powder, sugar and cornstarch, breaking up any clumps.
      • Add in 1/2 cup of cold milk and whisk until there are no more dry pockets of powder. Stir in the remaining milk and heat over medium high heat.
      • Stirring frequently, heat just until it starts to bubble and remove from the heat and transfer to a 1 quart liquid measuring cup. (This helps to chill it down faster)
      • Stir in cream and vanilla extract.
      • Pour into popsicle molds then freeze for at least 4 hours or overnight.
      • When you are ready to enjoy remove from the freezer and allow it to sit for a couple minutes at room temperature before removing. You could also run it under cold water for a couple of seconds to release them from the mold. Enjoy! My kids loved these!

      Nutrition Information

      Calories: 229kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 26mgPotassium: 175mgFiber: 2gSugar: 20gVitamin A: 608IUVitamin C: 0.2mgCalcium: 79mgIron: 1mg

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