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.
Nonnie says
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!
Jess @ IDTLC Support says
Yes, I bet nut or seed butter would be a great addition!
Amy says
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.
Jeanne says
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.
Isabella says
Hi, can I use agar flakes or powder instead of cornstarch?
Mandy says
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!!!!
Amy says
Delicious and easy to make! The whole family loves them!
Abi Elvins says
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.
Sam Turnbull says
Aww thank you so much, Abi, I really appreciate it 🙂
Jen says
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.
Bianca says
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!
Julie says
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!
Beatrice Long says
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!
Ann Howell says
These are so good!!! Ended up having a little extra, which I just stuck in the fridge and ate like pudding 🙂 Perfect summer treat!
Kris says
Love this recipe! I’m thinking that this would make really yummy ice cream in my ice cream maker.
Marilyn CALHOUN says
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.
Sam Turnbull says
So happy you enjoyed!!
Laura says
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!
Sam Turnbull says
I would never recommend gelatin as it isn't vegan. Arrowroot powder would work perfectly as a substitute tho!
Sue says
Gelatin would make them not vegan as it is made from pig bones and/or skin.
Lindsay says
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?
Joanne says
Did you try with tapioca starch? Did it work out?
Ranyiah says
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.
Brenna says
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!
Red says
Unflavored gelatin powder works great!
Sam Turnbull says
Arrowroot powder should work 🙂
Brenna says
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.
Karen says
AMAZING. so creamy. I used my immersion blender before putting in the stove. Everything blended amazing. Definitely making them again.
Laura G. says
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!
Sam Turnbull says
I just won't be as creamy and might be a bit more icy. ENjoy!