Homemade Healthy Fudgesicles
- Sarah
- Aug 2
- 3 min read
Updated: Aug 2
When the summer heat rolls in, there’s nothing quite like reaching into the freezer for a cold, chocolatey treat. These homemade fudgesicles are a family favorite around here, they’re rich and creamy like a classic fudge pop but made with simple pantry staples and naturally sweetened with maple syrup or honey.
The Trick to Creamy Fudgesicles
A lot of homemade popsicles end up icy, but the cornstarch (or arrowroot) in this recipe makes a huge difference. It gives that silky, pudding-like texture that’s soft enough to bite into but firm enough to hold its shape. Melting a bit of real chocolate into the mix also adds richness that cocoa powder alone can’t deliver.
Can I Make These Dairy-Free?
Absolutely. Make them with oat milk, almond milk, and even homemade cashew milk. The texture will still be luscious, though a splash of canned coconut milk can make them extra creamy if you're looking for that “ice cream bar” vibe.
Storage Tip:
Once the fudgesicles are fully frozen, I like to unmold them and wrap each one in parchment paper before placing them in a freezer bag. This keeps them from sticking together and makes it easy for the kids to grab one without help.
Small Batch or Double Up
This recipe makes about 6–8 popsicles depending on the size of your molds. But trust me, they go quick. I often double the recipe and make a second batch as soon as the first one comes out of the freezer. They keep well for a couple of months (if they last that long).
Homemade Healthy Fudgesicles
Ingredients:
Ingredients:
• 2 cups milk (dairy or plant-based)
• ¼ cup cocoa powder (unsweetened)
• ⅓ cup maple syrup, honey or sugar (to taste)
• Pinch of salt
• ½ cup milk (separate, for mixing with cornstarch)
• ¼ cup cornstarch (or arrowroot)
• 1 teaspoon vanilla extract
• ½ cup chopped dark chocolate or chocolate chips
Instructions:
1. In a medium saucepan, whisk together cocoa powder, maple syrup or honey, salt, and 2 cups of milk. Heat gently over medium heat, stirring often.
2. In a small bowl, whisk the ½ cup milk with ¼ cup cornstarch until smooth.
3. Once the milk and cocoa mixture is steaming, whisk in the cornstarch slurry. Keep stirring until the mixture thickens like a loose pudding (about 4–5 minutes).
4. Remove from heat and stir in the chocolate and vanilla extract until completely smooth and glossy.
5. Let it cool for 5 minutes, stirring occasionally so it doesn’t form a skin.
6. Fill molds, tap gently to remove air bubbles, and freeze for at least 4–6 hours, or overnight.
Tips & Variations:
For extra-rich fudgesicles: Use canned coconut milk for part of the milk.
Sweetener swap: You can use agave or even date syrup instead of honey or maple.
No molds? Small paper cups and wooden sticks work in a pinch.
For a chocolate-peanut butter twist: Swirl in 2 tablespoons of peanut butter before pouring into molds.
Rich, creamy, and naturally sweetened, made from scratch with real ingredients.
The Recipe:
Did you try making these Homemade Healthy Fudgesicles? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!