Author: 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 muster up for having a fudgesicle for breakfast? This was the perfect one!
You know how those traditional store-bought fudgesicles are unique in the popsicle world, as they have that amazing frozen creamy chewy fudge texture to them? Well I figured out exactly what the key is to get that unique texture: cornstarch.
What's that now? Yes, the key to the creamiest vegan fudgesicles with that classic bite, is to basically make chocolate milk, but then cornstarch is added to the mix which thickens the milk into a fudge sauce. When frozen, it doesn't freeze completely hard like a fruit juice popsicle would, but it instead has this amazing chewy creamy fudgeiness that will make you fall in love with every single delicious bite... even first thing in the morning.
Welcome to my new favourite treat of the summer!
To make The Creamiest Vegan Fudgesicles: in a medium sauce pan, whisk together the non-dairy milk, coconut milk, sugar, cocoa powder, and cornstarch over medium heat. The powders might float on top like this, but will come together as it heats up.
Bring to a simmer whisking often, and cook for 3 - 5 minutes until the sugar has dissolved, and the mixture thickened into a fudge sauce. Remove from heat and whisk in the vanilla extract.
Look at that fudgey deliciousness!!
Pour the fudge sauce into the molds and freeze overnight. I used a mold similar to this one, but any popsicle mold will do.
As with any homemade popsicle, if they are difficult to remove from the mold, you can run the mold under warm water for a minute to help release the fudgesicles.
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The Creamiest Vegan Fudgesicles
Servings: popsicles (depending on mold size)
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Ingredients
- 1 ½ cup plant-based milk, (such as soy or almond milk)
- 1 cup full-fat coconut milk, (the kind in a can)
- ½ cup white sugar
- 3 tablespoons cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- In a medium sauce pan, whisk together the non-dairy milk, coconut milk, sugar, cocoa powder, and cornstarch while cold. Put over medium heat and continue to whisk. It will come together as it heats up. Bring to a simmer whisking often, and cook for about 3 minutes until the sugar has dissolved, and the mixture thickened into a fudge sauce. Remove from heat and whisk in the vanilla extract.
- Pour the fudge sauce into the molds and freeze overnight.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
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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!