Ice cold fudgesicles are such a fun treat on a hot day. With just a few simple ingredients, you’ll be able to make your own dairy-free fudgesicles. Try my Strawberry Banana Yogurt Popsicles for another cool summertime treat.
INGREDIENTS NEEDED TO MAKE DAIRY-FREE CHOCOLATE PUDDING:
- sugar
- unsweetened cocoa powder
- cornstarch
- salt
- almond milk or other plant-based milk
- vanilla
How to Make Dairy-Free Fudgesicles:
Before you make the fudgesicles, get out your popsicle molds and set them up so that you can pour the pudding mix right into them when it’s done cooking. Plus have a small dish ready in case you have any extra mix that you can put in the fridge to save as pudding. This recipe will make almost 3 cups. Also, have some plastic wrap handy to place on top for any leftover pudding.
Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until clumps are broken down and it’s all combined.
Place the saucepan on the stove over medium heat and add in the almond milk.
Whisk this mixture almost constantly for 9 minutes. Then stir constantly for the next 2 minutes as it thickens and comes to a boil. This is the most important time to really keep whisking the mixture.
Once it thickens remove the mixture from the heat and whisk in the vanilla. Next, pour or spoon the mixture into the popsicle molds and then any leftovers in a small bowl. Insert the tops on and place them in the freezer for at least 4 hours to freeze.
If you have any leftover pudding mixture cover it with plastic wrap by placing it directly on the pudding so a skin or film doesn’t form and place it in the refrigerator.
Types of Popsicle Molds
Popsicle molds vary in size, shape, and how the base is made. I have two different types to compare for you.
The first mold is a silicone base that is one piece with wells to pour the popsicle mixture into. The popsicles are pulled from the base and are pretty easy to remove. You may need to run warm water around the outside to loosen them. This type of mold is best to have sitting on a tray or plate to carry to the freezer and leave the popsicle mold on it in the freezer until the popsicles are frozen.
The second type of mold that I use has a solid base and the individual popsicles molds snap into the base. The solid base makes it easy to move to the freezer. It’s also easy to grab a popsicle out without getting the whole set out. Again, you’ll want to run warm water over the mold to remove the popsicle.
Frozen popsicles should keep for up to 6 weeks if they last that long.
More Dairy-Free & Gluten-Free Desserts You’ll Love:
Chocolate Chip Cookies
Easy Brownies
Homemade Caramel Corn
Chocolate Pudding Cake
Strawberry Banana Yogurt Popsicles
Easy Dairy-Free Fudgesicles
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stove Top
- Diet: Gluten Free
Description
Ice cold fudgesicles are such a fun treat on a hot day.
Ingredients
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 ½ cups almond milk or other plant-based milk
1 teaspoon vanilla extract
Instructions
Before you make the fudgesicles, get out your popsicle molds and set them up so that you can pour the pudding mix right into them when it’s done cooking. Plus have a small dish ready in case you have any extra mix that you can put in the fridge to save as pudding. This recipe will make almost 3 cups. Also, have some plastic wrap handy to place on top for any leftover pudding.
Place the sugar, cornstarch, cocoa powder, and salt in a saucepan and whisk together until clumps are broken down and it’s all combined.
Place the saucepan on the stove over medium heat and add in the almond milk.
Whisk this mixture almost constantly for 9 minutes. Then stir constantly for the next 2 minutes as it thickens and comes to a boil. This is the most important time to really keep whisking the mixture.
Once it thickens remove the mixture from the heat and whisk in the vanilla. Next, pour or spoon the mixture into the popsicle molds and then any leftovers in a small bowl. Insert the tops on and place them in the freezer for at least 4 hours to freeze.
If you have any leftover pudding mixture cover it with plastic wrap by placing it directly on the pudding so a skin or film doesn’t form and place it in the refrigerator.
Keywords: dairy-free desserts, dairy-free gluten-free recipes, chocolate, dairy-free recipes
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