The Creamiest Vegan Fudgesicles
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!
Servings: 9 popsicles (depending on mold size)
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.
Notes
Plant-based milk: Soy, oat, or almond milk all work well. For the creamiest fudgesicles, choose a richer, creamier plant-based milk.
Coconut milk: Use full-fat canned coconut milk, not coconut milk beverage from a carton. The higher fat content helps give the fudgesicles their rich, creamy texture. Or use unsweetened vegan heavy cream instead.
Cornstarch: Don't skip it! Cornstarch thickens the mixture before freezing and is the secret to that classic soft, creamy, fudgy fudgesicle texture instead of an icy chocolate popsicle.
Popsicle molds: Popsicle molds vary quite a bit in size, so the exact number of fudgesicles may vary.
Storage: Once frozen solid, store the fudgesicles in the molds if they have a tight-fitting lid, or remove them and transfer to a freezer-safe container or bag. Place parchment between them if needed to prevent sticking. Store for up to 1 month for the best texture.
Nutrition
Serving: 1fudgesicle (recipe makes 9) | Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 24mg | Potassium: 137mg | Fiber: 1g | Sugar: 12g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
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