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    Home » Recipes » Recipes

    June 18, 2017 81 Comments

    The Creamiest Vegan Fudgesicles

    5.0K shares
    Jump to Recipe

    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!

    The Creamiest Vegan Fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones. #itdoesnttastelikechicken

    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.

    The Creamiest Vegan Fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones. #itdoesnttastelikechicken

    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!

    The Creamiest Vegan Fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones. #itdoesnttastelikechicken

    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.

    The Creamiest Vegan Fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones. #itdoesnttastelikechicken

    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!!

    The Creamiest Vegan Fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones. #itdoesnttastelikechicken

    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.

    The Creamiest Vegan Fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones. #itdoesnttastelikechicken

    Print Recipe
    4.97 from 33 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 mins
    Cook Time3 mins
    Total Time13 mins
    Course: Dessert
    Cuisine: American
    ingredient tag: chocolate, coconut
    Servings: 6 popsicles (depending on mold size)
    Calories: 156kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 ½ cup non-dairy 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
    Prevent 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.


    If you liked this recipe you might also enjoy:


     

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    Reader Interactions

    Comments

    1. Nonnie says

      January 22, 2023 at 6:10 pm

      These look delicious and I can't wait to make them! Do you think I could sneak some nut or seed butters in, too? Considering trying them with a vegan chocolate protein powder, but I think I'll make the changes one step at a time, LOL!

      Reply
      • Jess @ IDTLC Support says

        January 24, 2023 at 2:38 pm

        Yes, I bet nut or seed butter would be a great addition!

        Reply
    2. Amy says

      July 12, 2022 at 9:11 pm

      5 stars
      Just made a sugar free version of these and they turned out amazing! I was a little concerned the sugar was necessary to get the full creaminess but they were perfect. I used "Just Like Sugar". I also put the leftovers in tiny ice cube trays for bite sized treats.

      Reply
    3. Jeanne says

      September 15, 2021 at 10:32 pm

      5 stars
      These are too good. I started out eating them when my blood sugar was low but they’re so addictive I’ve been making a batch every other day. I tried them with Truvia instead of sugar and while the taste was ok they didn’t seem to thicken up on the stove and when frozen they were really hard. I’m just going back to sugar. I literally eat these all day. Also your vegan egg salad is unbelievable. I’m hooked.

      Reply
    4. Isabella says

      July 15, 2021 at 2:24 pm

      Hi, can I use agar flakes or powder instead of cornstarch?

      Reply
    5. Mandy says

      June 29, 2021 at 11:02 pm

      5 stars
      O.M.G. These are DEEELICIOUS, Sam! Just the right amount of "chewiness", not hard-packed ice as some store-bought ones can be. Thank you thank you thank you! Definitely will be a KEEPER and in constant Summer rotation. I haven't even given one to my bf yet and I know he will FREAK OUT about how good these are!!! Easy to make,too. I won't tell him THAT! Haha! I always have these ingredients on hand. I used cacao instead of cocoa,too BTW. Num num num!!!!

      Reply
    6. Amy says

      June 06, 2021 at 7:30 pm

      5 stars
      Delicious and easy to make! The whole family loves them!

      Reply
    7. Abi Elvins says

      May 18, 2021 at 3:28 pm

      5 stars
      So, so, soooo good and a doddle to make. These are flying out of the freezer! Yay!!! Thank you for yet another fantastic, totally reliable recipe, Sam!! It's so clear how hard you work on these recipes to make them perfect.

      Reply
      • Sam Turnbull says

        May 21, 2021 at 8:54 am

        Aww thank you so much, Abi, I really appreciate it 🙂

        Reply
    8. Jen says

      May 17, 2021 at 7:39 pm

      I was out of cornstarch so I made these with arrowroot powder, and they turned out great. Also added a pinch of salt. This will be my go-to recipe for these! Will try the cornstarch next time.

      Reply
    9. Bianca says

      August 27, 2020 at 5:14 pm

      5 stars
      I can tell I'll be making these on repeat.
      Way cheaper than store bought vegan popsicle. And so creamy, so fundgy, so yummy...!
      For the coconut haters: you can barely notice there's coconut milk in them. Just go for it!

      Reply
    10. Julie says

      August 06, 2020 at 12:04 pm

      You must know that these popsicles and exploring seitan cooking with your recipes (the burgers and the chicken are incredible!) have been the food highlights of our quarantine. Thank you!

      Reply
    11. Beatrice Long says

      July 27, 2020 at 6:53 pm

      5 stars
      These were delicious, and perfect for our recent hot, hot weather. I had quite a bit left over after filling my molds, so froze it in a bowl. Several days later, I scooped it into the blender, added some oat milk, whizzed it up, and we had the yummiest, creamiest milkshakes. Both are big hits. Thank you!

      Reply
    12. Ann Howell says

      July 23, 2020 at 10:49 am

      5 stars
      These are so good!!! Ended up having a little extra, which I just stuck in the fridge and ate like pudding 🙂 Perfect summer treat!

      Reply
    13. Kris says

      July 18, 2020 at 6:11 pm

      5 stars
      Love this recipe! I’m thinking that this would make really yummy ice cream in my ice cream maker.

      Reply
    14. Marilyn CALHOUN says

      July 11, 2020 at 10:08 pm

      5 stars
      Super Yummy. I put in blender for 30 sec. Then cooked in microwave for 4 minutes, stirring halfway. Make sure to use 2 qt bowl so it won't boil over. Cool and pour in molds. Super easy. I have shared recipe with family and bought molds for my adult kids to make for all grandkids.

      Reply
      • Sam Turnbull says

        July 17, 2020 at 11:54 am

        So happy you enjoyed!!

        Reply
    15. Laura says

      July 11, 2020 at 1:30 am

      Greetings to you! I cannot use cornstarch. Do you know if I can substitute gelatin instead? I will prolly try it and I will check back. Thank you!

      Reply
      • Sam Turnbull says

        July 17, 2020 at 11:52 am

        I would never recommend gelatin as it isn't vegan. Arrowroot powder would work perfectly as a substitute tho!

        Reply
      • Sue says

        July 18, 2020 at 12:53 am

        Gelatin would make them not vegan as it is made from pig bones and/or skin.

        Reply
    16. Lindsay says

      July 09, 2020 at 2:56 pm

      This recipe looks delicious! Do you think that using tapioca starch in place of corn starch would act the same way? I can’t see it being too far off, but I’m not sure if I would need to change my measurements at all?

      Reply
      • Joanne says

        June 25, 2022 at 2:07 am

        Did you try with tapioca starch? Did it work out?

        Reply
    17. Ranyiah says

      June 30, 2020 at 6:10 pm

      Hi i was just wondering what can be a sub for cornstarch. I do not have it in the house and i can't find it in my local stores. Do you have any helpful tips and tricks.

      Reply
      • Brenna says

        July 06, 2020 at 12:00 pm

        If you are outside of the US it is called corn flour. Within the US, this is a basic baking ingredient and every grocery store carries it in the baking aisle, so I assume you aren’t in the states!

        Reply
      • Red says

        July 06, 2020 at 1:20 pm

        Unflavored gelatin powder works great!

        Reply
      • Sam Turnbull says

        July 10, 2020 at 3:59 pm

        Arrowroot powder should work 🙂

        Reply
    18. Brenna says

      June 23, 2020 at 12:47 pm

      5 stars
      These were delicious! Thank you! I used the full can of coconut milk and then added soy milk to make up the total amount, blended it and then microwaved to thicken and added a bit of salt. So good, even better than any store bought ones you can find.

      Reply
    19. Karen says

      June 19, 2020 at 9:51 pm

      5 stars
      AMAZING. so creamy. I used my immersion blender before putting in the stove. Everything blended amazing. Definitely making them again.

      Reply
    20. Laura G. says

      March 24, 2020 at 3:40 pm

      5 stars
      I can't wait to try this recipe. I was wondering, what happens if I use lite coconut milk in the can instead of full fat? That's all I have in the pantry right now. Thanks!

      Reply
      • Sam Turnbull says

        April 03, 2020 at 12:30 pm

        I just won't be as creamy and might be a bit more icy. ENjoy!

        Reply
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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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