Dark Chocolate Fudge Pops


It seems everyone has some form of a fond memory of enjoying a frozen treat when the Summer days are at their hottest.

You must remember the infamous ice cream truck. The one that drove around the neighborhood daily during the Summer months blaring it’s catchy tunes on repeat through blown speakers.  A siren song of sorts, luring children from every park or playground for miles around. The truck, full of icy confections, would set off panic through the neighborhood children in fear of being too late and missing their chance the consume a bomb pop, push-pop or the creamy fudgsicle.

Have the ice cream trucks gone extinct? Since having my son two years ago, I always have an ear open for that identifying music, but have yet to hear it. Regardless, we wouldn’t be able to partake in the consumption, so I try to make things like ice cream to fulfill the need from time to time.

I was making chocolate pudding the other day and decided that it would make the perfect fudgsicle. I had just impulsively bought some cheap popsicle molds from Ikea (I’m buying these BPA free ones for future uses), so I gave it a try. I also plan to use this watermelon mint lemonade as a popsicle as well!

The fudge pops turned out utterly decadent. They’re smooth and velvety, and melt in your mouth like an ice cube on the hot summer pavement.

*For those that are egg-free, you can make these without the yolks but they won’t be quite as creamy. You may also need to let them sit at room temperature for a little longer before they’re soft enough to consume.

Shared with Slightly Indulgent Tuesdays

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Dark Chocolate Fudge Pops

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4-6 pops



  1. Soften the gelatin by placing it in a small bowl with the vanilla extract.
  2. Warm the coconut milk over medium-high heat for 6-7 minutes, being careful not to let it boil.
  3. Whisk the egg yolks, maple syrup, and salt in a small bowl.
  4. Slowly pour the hot coconut milk into the egg mixture, whisking continuously to temper the eggs.
  5. Pour the entire liquid mixture back into the pan, and continue cooking over medium-high heat for 6-8 minutes while stirring constantly. You don’t want this mixture to boil and it should be thick enough to coat the back of a spoon.
  6. Pour the softened gelatin and vanilla into the pan and whisk vigorously until the gelatin has completely dissolved, about 2 minutes. Remove from heat, and pour the mixture into a glass bowl. *If you notice a few small lumps, pass it through a mesh strainer prior to pouring it into the bowl.
  7. Stir in the chopped chocolate until it is incorporated and smooth, then let the pudding cool for 20 minutes at room temperature.
  8. Pour the pudding into popsicle molds and freeze for at least 6 hours until solid.
  9. Enjoy!
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  • http://Facebook.com/carolvburns Carol

    How long do these take to freeze? I made mine about 10 hours ago and ate one, it was like a solid gelatin pop, not frozen.

    Tasted amazing but gel

  • http://facebook.com/carolvburns Carol

    I made these, kept them in the freezer for days and they still didn’t freeze. They were just really cold chocolate gelatin. What could have gone wrong? Still yummy but it wasn’t a fudgecicle for me.

    • Against All Grain

      Did you use coconut milk from the carton? That’s the only thing I can think of because it had a lot of stabilizers and additives that could potentially keep it from freezing.

  • Julie M

    They’re in the freezer as we speak, but they smell delicious! I ended up adding an avocado to the end of the recipe and threw it all in a blender to mix it together with the cacao powder I used in lieu of chocolate. I had a little extra after filling the molds and my daughter just ate it with a spoon and begged for more….so I think we have a winner :)

  • Cheryl

    thanks for the recipe. Since being diagnosed as gluten and dairy intolerant, I’ve been making my own popsicles and ice cream. But my ice cream is always icy–this post gave me some good ideas for how to make it creamy like the dairy ice cream I make for my husband. and we will enjoy the fudgesicles immensely. I got free molds with my Ninja blander/food processor–so will use those.

  • May

    This recipe was the perfect amount for filling the tray of 4 of these round pop molds. http://www.zokuhome.com/pages/round-pop-molds, with a silicone mold cover that doesn’t need to be run under hot water to release the molds, and is BPA-Free.
    They are just now going into the freezer. It wasn’t until after I read the comments that I was sure whether or not I used the proper coconut milk – I used the “culinary” coconut milk in a can (not the beverage coconut milk), but accidentally used the Light version and not the full-fat which I had intended to use.

    The mix tasted delicious from the bowl, I hope mine set up firm yet creamy! Will keep you posted!