Creamy Vegan Fudgesicles

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 1/2 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 1/8 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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Creamy Vegan Fudgesicles

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.

Prep Time 5 minutes

Cook Time 15 minutes

Cooling/Freezing Time 5 hours

Total Time 5 hours 20 minutes

Servings 12

Calories 155 kcal

Author Alissa Saenz

Ingredients

• 1 1/2 cups unflavored and unsweetend non-dairy milk, divided (chill at least 1/2 cup)
• 1 1/2 teaspoons cornstarch
• 1 1/2 cups full-fat coconut milk (from a can)
• 1 cup vegan chocolate chips
• 1/3 cup unsweetened cocoa powder
• 1/3 cup organic granulated sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Whisk 1/2 cup of chilled non-dairy milk together with the cornstarch in a small bowl or cup. Set aside.

2. Add all remaining ingredients to a medium saucepan.

3. Place the pot over medium heat and slowly heat up the mixture, stirring frequently.

4. 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.

5. 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.

6. 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 1/8 inch of room for expansion at the top of each mold

7. Insert sticks into your molds and freeze until the pops are solid, 4 to 8 hours.

8. Remove the pops from the molds by briefly running each mold under cold water water. Transfer them to a sealed freezer bag and refreeze.

Recipe Notes

The number of pops produced will depend on the size of your molds. This recipe yields about 12 pops using 2.25 ounce molds. 

Adapted from Food52.

Nutrition Facts

Creamy Vegan Fudgesicles

Amount Per Serving (1 pop (1/12 of recipe))

Calories 155 Calories from Fat 77

% Daily Value*

Fat 8.5g13%

Sodium 48mg2%

Potassium 144mg4%

Carbohydrates 14.9g5%

Fiber 2.1g8%

Sugar 11.3g13%

Protein 1.9g4%

Calcium 77mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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