The Creamiest Vegan Fudgesicles

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.

Print Recipe

4.98 from 38 votes

The Creamiest Vegan Fudgesicles

These vegan fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones... but better!

Prep Time10 minutes mins

Cook Time3 minutes mins

Total Time13 minutes mins

Course : Dessert

Cuisine : American

Servings: 6 popsicles (depending on mold size)

Author: Sam Turnbull • It Doesn't Taste Like Chicken

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

US Customary - Metric

Cook ModePrevent your screen from going dark

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

Calories: 156kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 120mg | Sugar: 16g | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1.6mg

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

Bon appetegan!

Sam.

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