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.
These vegan fudgesicles have that amazing frozen creamy chewy fudge texture to them, just like the store-bought ones... but better!
- 1 1/2 cup non-dairy milk (such as soy or almond milk)
- 1 cup full-fat coconut milk (the kind in a can)
- 1/2 cup white sugar
- 3 tablespoons cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
In a medium sauce pan, whisk together the non-dairy milk, coconut milk, sugar, cocoa powder, and cornstarch over medium heat. 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.
Bon appetegan!
Sam.
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Can i substitute arrowroot for the corn starch?
Yep, that should work just fine. Enjoy!
Thank you Sam! Looks so freaking good!! Can you suggest a substitute for the coconut milk? I am highly allergic.
Denise
You can make the heavenly heavy cream from my cookbook or you could substitute it with just more non-dairy milk. Enjoy!
Can I use ALL full fat coconut milk for this recipe or must it be a combination? Have u ever done that?
Absolutely you can! Enjoy 🙂
These came out creamy for the first half but then they were icy the last half. What am I doing wrong?
Hmm that’s odd. Do you think that the cornstarch was mixed in fully? That’s my only guess!
It could also be your freezer isn’t freezing equally.
These are soooooo tasty… and of course, the 4-year-old LOVES them. The mixture was just like a decadent chocolate pudding – so of course, what didn’t end up fitting in the popsicle holds went straight into my mouth! (Okay, I did give the girl a spoonful too, only because she was there! 😛 … hahaha). Thank you, Sam, for your kitchen wizardry!
Hahaha, you are most welcome, Srivani!! So happy they were enjoyed 🙂
These are incredible. (And so easy!). I’m very proud of myself for not licking the pan. :). I love how economical these are to make, too. Vegan ice cream and frozen treats can get a little pricey. These will be a great go-to treat for summer.
Yay!! So happy you love them, Deni! 😀
I put everything in the recipe but the cornstarch in the Vitamix (mix speed). I put in the cornstarch a TBS at a time as the Vitamix is mixing. Used 1/2 tsp Emperor’s Herbologist “pure” stevia instead of sugar. Put in a double walled saucepan and using the robo-stir on high speed went about my business until it had thickened.
Excellent recipe – you could eat this stuff as pudding (okay, I did – LOL)
I am almost 70, a farmer, love to cook but don’t always have the time to follow the time consuming aspects of a recipe. This is my lazy person’s version of the recipe (smiles).
I have found that about 99% of recipes use a lot of energy – recipes are forgiving, they don’t really care about finesse. Look at bread making – all these people making bread like an astronaut – I put it all the bowl, mix it, come back when I feel like it – could be 4 hours, could be 24. Stir it a few times, dump it in a pan, let it rise then cook it.
Yay! So happy you loved the recipe, Davilyn! I love a good lazy kitchen recipe. My kinda cooking!
These looks fab! Can’t wait to try! I’m sure folks could just try using Xylitol in the place of sugar one for one.
But they are fudsicles so I think they are supposed to be sweet and creamy. I have been looking for a recipe like this for ages! They always come out “icy” instead of creamy! I will let you know how these turn out!
Thanks for the recipe 🙂 🙂 🙂
I think you are going to be very happy with this recipe, not icy at all 🙂 Yes, exactly. I always try to make my recipes as simple and easy as possible so that anyone could make them. If it’s too much sugar, anyone can feel free to adapt to their own preferences, I just don’t want to require expensive or hard to find ingredients. 🙂
Turned out great! Husband and son were fighting over them! LOL!
I wonder if you could do the same creamy base of the recipe and throw some blueberries or other fruit in there!?!
Haha! Love it! For sure you could, raspberry fudgesicles, banana fudgesicles… yum!!
I forgot to ask last time…about how long do you let them cool before putting them in the molds?
I didn’t let it cool, I just poured it straight it! But if you are worried the chocolate is too hot for your molds, you can let it cool as desired. Enjoy!
These were delicious!!! They taste just like the ones with dairy. I do think you can cut back on the sugar if it’s too sweet but overall a great recipe. I would suggest using a strainer if you cannot get all the little corn starch lumps out. My husband and I loved these!
Yay!! So happy you and your husband loved them so much, Sandy 🙂 If you have a problem with lumps, you could set aside 1/2 cup of the non-dairy milk and mix it with the cornstarch separately, then pour it in. Hope that helps! 🙂
That is a great idea Sam!
The Creamiest Vegan Fudgesicles look and sound wonderful, but with a sugar at 19.2 grams there is no way as a Diabetic that I can consider eating theses!
Lynn, Have you ever tried erythritol? I read about it in “How Not To Die…” by Michael Greger, M.D., and it does not give my diabetic husband any trouble with his blood sugar levels. I had to order it online and it was delivered to our local Walmart.
Maybe you could try a sugar substitute? I like to keep my recipes simple by using standard ingredients so they are easy for everyone to make, but you are always welcome to adapt to your own needs 🙂
sugar, sugar, sugar…oh dear.
Yep, it’s a sweet treat, not a health food recipe. Haha 🙂
To Lynne
Everything in moderation!
I use natural cane sugar always!
And thanks Sam for a wonderful summer treat!
My pleasure 🙂
They look awesome! Thank goodness I was on my way out the door to do some shopping. Now I know what else I need to pick up!
Haha! Perfect timing 🙂