Author: These Vegan Fudgesicles are rich, chocolatey, and unbelievably creamy, with that classic soft, fudgy texture you remember from store-bought fudgesicles! Made with just 6 simple ingredients, they're easy to make and the perfect frozen chocolate treat for hot summer days.
Reason why my job is weird: I had to take a well-placed bite out of a vegan fudgesicle first thing in the morning because the lighting was right for photography.
Reason why my job is awesome: I had to take a well-placed bite out of a vegan fudgesicle first thing in the morning because the lighting was right for photography.
I mean really, what other excuse could I come up with for having a fudgesicle for breakfast? This was the perfect one!
If you remember those classic store-bought fudgesicles, you know the texture I'm talking about. They're not hard and icy like a typical popsicle, they have this creamy, slightly chewy, fudgy bite. The secret to recreating that texture at home? Cornstarch!
The cornstarch thickens the chocolate mixture into a creamy fudge sauce before it freezes, helping the fudgesicles stay softer and creamier once frozen. Combined with rich full-fat coconut milk, you get that dreamy fudgesicle texture in every bite.
How to Make Vegan Fudgesicles
To make The Creamiest Vegan Fudgesicles: In a medium saucepan, whisk together the plant-based milk, coconut milk, sugar, cocoa powder, and cornstarch while cold. It's okay if the mixture is still a little lumpy, it will smooth out as it cooks.
Place over medium heat and cook, whisking often, until the mixture comes to a simmer and thickens slightly into a smooth, creamy fudge sauce, about 3-5 minutes. Remove from the heat and whisk in the vanilla extract.
Look at that fudgy deliciousness!!
Let the chocolate mixture cool slightly, then pour it into popsicle molds. If your mold holds the sticks securely in place, insert them now. If not, freeze the popsicles for about 1 hour, then insert the sticks once the mixture is partially frozen so they stay upright. Continue freezing for at least 8 hours or overnight, until completely frozen.
Popsicle molds vary in size, so the exact number of fudgesicles will vary. My molds made 9.
If the fudgesicles are difficult to remove from the molds, run the outside of the molds under warm water for a few seconds, then gently pull on the sticks to release them.
If you try these vegan fudgesicles, let us know by leaving a comment and rating it. I'd love to hear what you think! Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Creamiest Vegan Fudgesicles
Servings: popsicles (depending on mold size)
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Ingredients
- 1 ½ cups plant-based milk, (such as soy or oat)
- 1 cup full-fat canned coconut milk, (or unsweetened vegan heavy cream)
- ½ cup white sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Make the chocolate mixture: In a medium saucepan, whisk together the plant-based milk, coconut milk, sugar, cocoa powder, and cornstarch while cold. It's okay if the mixture is still a little lumpy, it will smooth out as it cooks.
- Cook: Place over medium heat and cook, whisking often, until the mixture comes to a simmer and thickens slightly into a smooth, creamy fudge sauce, about 3-5 minutes. Remove from the heat and whisk in the vanilla extract.
- Freeze: Let the mixture cool slightly, then pour it into popsicle molds. If your mold holds the sticks securely in place, insert them now. If not, freeze the popsicles for about 1 hour, then insert the sticks once the mixture is partially frozen so they stay upright. Continue freezing for at least 8 hours or overnight, until completely frozen.
- Serve: To release the fudgesicles, run the outside of the molds under warm water for a few seconds, then gently remove.
Gail says
I haven’t tried this recipe yet. I am pre-diabetic and 1/2 c sugar seems excessive. Can you suggest proportions to substitute Monk fruit extract for some of the sugar?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Gail! You can certainly experiment with reducing the sugar. Since sugar also helps give these fudgesicles their creamy, softer frozen texture, I wouldn’t recommend replacing all of it with monk fruit. I’d try using ¼ cup sugar, plus enough monk fruit sweetener to equal the sweetness of another ¼ cup sugar (check your package, as brands vary quite a bit). I haven’t tested this variation myself, so the texture may freeze a little firmer, but I think that would be a good place to start. 😊
Martinique says
This recipe is fantastic: I am a person who cannot help tinkering, and have found a couple easy alternatives for the very planet-unfriendly corn starch!
Green bean acorn starch each sub directly for corn at the same volume (both available at Asian grocery stores). Acorn is brown, so it will hides nicely in chocolate 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for sharing those alternatives, Martinique! I'm sure that'll be helpful for other readers looking for corn-free options.
Trinity Lonsberry says
Can you make these fudge pops with tofu, instead of coconut milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Trinity! I don’t recommend tofu for this one since it changes the flavor and texture a lot. Coconut milk or another rich plant milk or vegan heavy cream works best.
Marty says
Easy and very delicious. It’s a perfect snack for hot days. Thank you !
Jess @ It Doesn't Taste Like Chicken says
Thanks for your review, Marty!
Bianca says
I've made this recipe countless times, and it's perfect as is! Sam really created the perfect chocolate popsicle here.
But I must say I made some variations over the years that are pretty dang amazing too.
If I may, here's my favourite:
I start by melting the sugar in the pan until it turns into a caramel. When it reaches a dark amber colour, I add only the almond/soy milk and let it become one with the caramel (it will become a lumpy mess at first, but they eventually come together). Once those 2 are happy together, I add all other ingredients and mix well to make sure the cornstarch dissolves completely. At this point, the only extra ingredient I add is 1/2 tbsp of granulated coffee - it's not gonna take like coffee, it actually makes it more chocolaty!
Then, instead of the vanilla extract, I finish by adding 1 tsp of caramel flavouring.
To finish it off, I add chocolate chips the same way Sam did in the mint & chocolate chip popsicle... learned the method from her!
As I said, the original recipe is flawless. But give this a try if you you'd like 😉
Jess @ It Doesn't Taste Like Chicken says
That's so fun! Thanks for sharing your tips, Bianca!
Ashley says
Could you swap the sugar for maple syrup?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Ashley! You can swap the ½ cup sugar for ½ cup maple syrup, but since it adds extra liquid, I recommend increasing the cornstarch to 2 ½ tablespoons to help the mixture thicken properly. It may also have a slightly softer texture, but still delicious and fudgy!
Ken says
Hi Sam. Thanks for the great recipe. My wife and I are new to being vegan and she missed having fudgesicle bars.
I was happy to find this page and surprise her with the fudgesicles. She loved them!
Just one question, however. I am trying to cut the amount of saturated fats for high cholesterol concerns. If I went from full fat coconut milk to reduced fat coconut milk (Goya makes a reduced fat) would that affect the taste of the fudgesicle?
Again, thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ken! Congrats on going vegan, and I’m so glad your wife loved the fudgesicles! You can absolutely use reduced-fat coconut milk, though the texture might be slightly less creamy. Another option is using a vegan heavy cream such as this one, which would add creaminess without the saturated fat. Or use your favorite plant-based milk, just be aware that it may be slightly less creamy. Enjoy, and welcome to veganism!
Carrie Xie says
Can this recipe be used in an icecream machine to make chocolate ice cream instead?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carrie! I haven't tried it, but yes I am sure it will work! It might make a chewier ice cream. Enjoy!
Shantel says
I can't wait to try this recipe! I have searched through sooo many plant-based chocolatey desserts. Almost every single dessert I findr has dates in it for the sweetener. For me, dates change the flavor soo much that I can't enjoy the chocolate. Thank you soo much for this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're most welcome! I hope you love it 🙂
Lara says
Husband is on a no-oil restricted diet and coconut is specifically forbidden. Is there anything I try try in its place to get a testy result> Sorry, and thanks! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lara, you can use any plant-based milk and it should work fine. I would opt for a plant-based milk that is higher in fat (more similar to coconut) for the best creamy texture. A lower fat milk may come out a bit icy. I hope that helps!
Suzy says
I may have reviewed these years ago, but it calls for it again! My grandchildren are heartbroken if we visit by vehicle instead of bringing our camper (which allows me to throw them in the freezer for the longish drive)! I've been making these for years and they never fail to impress. Husband loves that we have some in the freezer almost always! Creamy and delicious. I bought one of the new silicone popsicle molds from Amazon. They come out easily and it's dishwasher safe. So this whole recipe is really easy peasy lemon squeezy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's wonderful!! So happy they are a favorite Suzy 🙂
Delia Fey says
I made these last night and they are soooo delicious! I can't wait to try your other popsicle recipes but this is Soo good it might take a few repeats before I get around to trying a new flavor. YUMMY!
Jess @ It Doesn't Taste Like Chicken says
We're so glad you gave them a try! A new favorite for the summer!
question says
If I used silk chocolate almond milk, can I eliminate the sugar? The almond milk already has a lot of sugar. Also, I only have tapioca starch.
Janni says
You use white sugar even tho that is not vegan?
Jess @ IDTLC Support says
Hi Janni - If you are concerned about sugar not being vegan friendly, a lot of brands of sugar are totally vegan. Using bone char to refine sugar isn’t very common anywhere other than the US, but we do check the sugar here to make sure. The standard brand we use here in Canada is Redpath and they are indeed vegan-friendly. So you just want to check the brand you’re purchasing. A helpful tip is that all organic sugar is always vegan-friendly. Hope that helps!!
Trina says
I just made these for my mom, she loves fudgesicle bars. There was a little bit of extra that didn’t fit in the molds, so I had a taste, just like chocolate pudding! I ate it all right out of the pot!
I’m sure mom will love these.
Trina
Jess @ IDTLC Support says
That's wonderful, Trina! So nice of you to make them for your mom. 🙂
Chris says
what could you use instead of Corn starch?
Jess @ IDTLC Support says
Arrowroot should give you similar results.
Natalie says
Made these with oatmilk and they were sooo fudgy and tasted amazing! I'm not a huge fan of coconut but I couldn't even taste it in these.
I used planet oat oatmilk extra creamy and canned Thai kitchen coconut milk unsweetened for mine.
Jess @ IDTLC Support says
That's terrific!