Ice cold fudgesicles are such a fun treat on a hot day.
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
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