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.
CHELSEA says
is there anyway i can add spinach to this to get my son to have more veggies?
after the stove top could i blend with spinach or would it make it too frothy??
Bailey says
I actually messed up on this recipe and used 1 1/2 cup of coconut milk and 1 cup of almond milk. They turned out absolutely creamy and delicious. I made them properly the second time, and I have to say I will probably revert to the messed up recipe from now on!
Sam Turnbull says
Haha! Glad you enjoyed Bailey 🙂
Elly Gibson says
These were perfect. Just what I needed on this hot summer day! Thanks for the recipe.
Sam Turnbull says
Awesome! Thrilled you enjoyed them so much, Elly 🙂
Lindsey says
These are just so yummy. I just put some in the freezer. My boys (20 & 15) love them.
Sam Turnbull says
Wonderful! Thrilled they love them so much, Lindsey 🙂
Julia says
Hey Sam! I would like to try these fudgesticles, but I was wondering.. the kcal amount is for 1 fudgestickle?
I am getting a bit confused because it seems a lot for just one piece 🙁
Thank you!
Sam Turnbull says
Hi Julia, yes the calories are for 1 popsicle (or 1/6 of the full recipe).
Ivy says
It's cold and rainy in LA, but anytime is a good time for popsicles! These came out so good! Mine were icy towards the middle too with little beads of solidified cornstarch (not horrible, they were like mini boba). Even with these things they were darn tasty. I'm going to try the vitamix method too like another reviewer suggested. My husband said they're a million times better than store bought.
Sam Turnbull says
So happy you enjoyed! Try whisking the cornstarch into the milks while it is cold, then heating. Cornstarch will clump when it cooks if not mixed in properly 🙂
Jasmine says
Can you taste the coconut milk?
Sam Turnbull says
Yep and it's delicious!
Suzy says
Grandchildren approved! These were such a hit with them. And their parents! They are really delicious! I used small paper cups and yielded 8 "just-right-sized" treats! Thanks for this great recipe!
Sam Turnbull says
Love that everyone enjoyed them so much, Suzy! 😀
Rachel says
Can i substitute arrowroot for the corn starch?
Sam Turnbull says
Yep, that should work just fine. Enjoy!
Suzy says
I did! I never have cornstarch in the house. I don't think of it as a substitution anymore.
Denise says
Thank you Sam! Looks so freaking good!! Can you suggest a substitute for the coconut milk? I am highly allergic.
Denise
Sam Turnbull says
You can make the heavenly heavy cream from my cookbook or you could substitute it with just more non-dairy milk. Enjoy!
Bobbi says
Can I use ALL full fat coconut milk for this recipe or must it be a combination? Have u ever done that?
Sam Turnbull says
Absolutely you can! Enjoy 🙂
Val says
These came out creamy for the first half but then they were icy the last half. What am I doing wrong?
Sam Turnbull says
Hmm that's odd. Do you think that the cornstarch was mixed in fully? That's my only guess!
Clare Russell says
It could also be your freezer isn’t freezing equally.
Srivani says
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!
Sam Turnbull says
Hahaha, you are most welcome, Srivani!! So happy they were enjoyed 🙂
Deni says
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.
Sam Turnbull says
Yay!! So happy you love them, Deni! 😀
Davilyn Eversz says
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.
Sam Turnbull says
Yay! So happy you loved the recipe, Davilyn! I love a good lazy kitchen recipe. My kinda cooking!
Adrienne says
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 🙂 🙂 🙂
Sam Turnbull says
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. 🙂
Adrienne says
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!?!
Sam Turnbull says
Haha! Love it! For sure you could, raspberry fudgesicles, banana fudgesicles... yum!!
Adrienne says
I forgot to ask last time...about how long do you let them cool before putting them in the molds?
Sam Turnbull says
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!
Campbell says
THESE WERE AMAZING! I even ate one for breakfast!!
Sam Turnbull says
Haha! Perfect 🙂
Sandy says
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!
Sam Turnbull says
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! 🙂
Sandy says
That is a great idea Sam!
Lynn Davis says
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!
Marianne says
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.
Sam Turnbull says
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 🙂
Lynne says
sugar, sugar, sugar...oh dear.
Sam Turnbull says
Yep, it's a sweet treat, not a health food recipe. Haha 🙂
Debra Saricos says
To Lynne
Everything in moderation!
I use natural cane sugar always!
And thanks Sam for a wonderful summer treat!
Sam Turnbull says
My pleasure 🙂
Katherine says
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!
Sam Turnbull says
Haha! Perfect timing 🙂