Easy Homemade Fudgesicles
These easy Homemade Fudgesicles, are the perfect summer frozen treat, made with cream, cocoa and milk. Fast, easy and better than store bought.
You will love cooling down this summer with one of these easy creamy homemade fudgesicles. Nothing better then a frozen treat during the hot summer months such as this Chocolate Ice cream cake or a Tiramisu Ice cream parfait or even a bowl of Lemon Ice cream!
If there is one Ice cream treat that I can remember and always loved as a kid it was and always will be a Fudgesicle. Nevermind the ligh equivalent, nope it was the creamy original for me!
What Is A Fudgesicle?
If you’re not familiar with fudgesicles then clearly we did not have the same childhood. It’s a tasty popsicle-like frozen dessert that is perfect for cooling down on a hot summer day.
It’s often a staple of any neighbourhood ice cream truck or poolside snack window. They are the perfect mixture between soft creamy ice cream and an icy popsicle.
You still get the creamy chocolate flavour you would with ice cream, but the popsicle side comes in that gives it a firm texture to hold it’s shape, which means you can eat it on the go.
What Ingredients Do I Need To Make Fudgsicles?
- Milk – whole or 2% milk – I used a mixture of both
- Cream – whole, heavy or whipping cream
- Sugar – granulated sugar, fine sugar is even better
- Cocoa powder – unsweetened dutch processed cocoa powder
- Cornstarch – be sure to sift it to remove any lumps
- Salt
- Dark chocolate – good quality dark chocolate I use one with 52% cocoa
Is It Necessary To Use Cream In The Fudgesicles?
While cream gives the fudgesicles a richer, creamier texture, you can omit it or use a lighter alternative like half-and-half if you prefer something less rich.
How To Make Homemade Fudgesicles
In a small bowl sift together the cocoa and cornstarch before whisking into the milk mixture.
I heated the milk and cream until very hot but not boiling. I then whisked in the cocoa mixture, sugar and dark chocolate.
Let the mixture cool, stir well or blend in a blender or food processor if necessary before pouring into the popsicle molds.
Then freeze until firm and frozen.
How Long Do Fudgesicles Last?
These homemade fudgy treats can be stored in the molds for up to one week. If you haven’t eaten all of them in one week (if you haven’t you have way more self-control than I do) then you will need to remove them from the molds, wrap each one individually in plastic wrap and store in a freezer bag, they will keep for up 4 weeks in the freezer.
How long do I need to freeze the fudgesicles before they are ready to eat?
They should be frozen for at least 4-5 hours, but ideally overnight, to ensure they are fully set.
Is there a way to make the fudgesicles creamier?
To make them creamier you should increase the proportion of cream to milk and consider adding a small amount of condensed milk to the mixture for added richness and creaminess.
Pro Tip
Run hot water on the outside of the popsicle mold for a few seconds to help remove them easily.
What If I Don’t Have A Popsicle Mold?
If you don’t have any molds, no worries, you can still make this recipe! There are a few different ways to get crafty and make your own popsicle mold without having to go out an buy one.
Here Are 4 Different Hacks For DIY Popsicle Molds
- Small baking tins – something with small individual cup spaces like a muffin tin will work great.
- Paper or plastic cups – The small dixie like cups are great because they are a nice small size and the paper ones can be pulled off for easy removal once you want to eat one.
- Ice cube trays – these will be more like mini fudgesicles, but then you can just eat more at once!
- Single-serve yogurt containers – don’t throw away your yogurt containers when you’re done. They make a great popsicle mold, like a larger version of the dixie cup.
For any of the DIY mold options, Place the molds in the freezer for about 2 hours, then slide a popsicle stick in one end. Return to the freezer and finish freezing for another 3 hours.
More Ice Cream And Popsicle Recipes To Try
So if you decide that these Homemade Fudgesicles are the perfect frozen treat to cool down with, I hope you give them a try and let me know! Enjoy!
Homemade Fudgesicles
Ingredients
- 1 cup milk whole milk or 2 % or a mixture
- 1 cup cream heavy, whole or whipping cream
- 2 tablespoons granulated sugar
- 2 tablespoons un sweetened dutch processed cocoa
- 1 tablespoon cornstarch (sifted)
- 1 pinch salt
- 3 ounces dark chocolate (chopped) (good quality, I use one with 52% cocoa)
Instructions
- In a small bowl sift together the cocoa and cornstarch before whisking into the milk mixture.
- Heat milk and cream until hot (but do not boil) whisk in sugar, cocoa, cornstarch and salt, add chocolate pieces and stir until smooth. Let the mixture cool, stir well or blend if necessary before pouring into the popsicle molds, then freeze until frozen, approximately 4-5 hours or even overnight. Enjoy!
Notes
Nutrition
Updated from July 24, 2016.
I’m ordering proper molds now after seeing yours! The ones I have are rubbish.
I introduced my English husband to Fudgeciles several years ago and he loved them. When growing up in the Chicago area, after every swim at the park in summer (read 2 times a day all summer!) I would either get a Fudgesicle or a Ice Cream Sandwich. Those two things shout summer to me.
There is nothing like a Fudgesicle! Thanks for the recipe!
Hi Marri, thanks I hope you enjoy it. And yes nothing better than a fudgsicle. Take care.
I just tried these this weekend and while the flavor was great before pouring it into the molds, in the freezer it all separated out into different layers! So the cocoa floated to the top and solidified in an unsweetened, grainy layer and the sweetened milk froze on the bottom like an ice cube. Any ideas on how I can prevent this? I followed all the steps really carefully.
Hi Anna, strange that has never happened to me, maybe you should let the mixture cool before pouring and freezing. That might help. Let me know.
These were delicious! And very easy to make. My only problem is that the corn starch formed small clumps, that tasted like little bits of tapioca. Did I do something working, or is it the quality of the corn starch?
Hi Karen, thanks, it would probably be best to sift the cocoa and cornstarch before adding to the milk mixture. I did make a note of that on the recipe. Hope that helps, let me know if you make it again. Have a great weekend.
Good lord, these are delicious….and so easy!
Hi Lo, thanks so much, so glad you enjoyed them.
Really wonderful and so easy. I used 70% dark Ghirardelli chocolate
Hi Morton, thank you, so glad you enjoyed them. Have a great week.
Definitely will be making for my grandchildren. Enjoy your time in Canada.
Hi Ann, thanks I am having a great time, hope you enjoy the Fudgesicles.
My weakness is cold and creamy. I couldn’t have those in the house — I’d eat them all. They look delicious. Have a great weekend! ๐
Hi Marisa, haha thanks, have a great weekend.
Fudgesicles were always my go-to as a kid too! I love them!
Thanks Kristen me too! Have a great week.