Dairy-free fudgesicles are creamy and so easy to make at home! This chocolate dairy free fudge pop recipe is made using a mix of coconut milk and almond milk for a better-for-you (and vegan) popsicle treat.
I get so nostalgic for childhood summertime treats when the weather heats up. Like Good Humor bars. Did you have a favorite flavor? Strawberry shortcake was a classic but I loved the toasted almond ones. Like, LOVED loved.
I’m thinking that’s where my love for anything and everything almond-flavored came from.
Another bar I’d seek out at a pool party were fudge pops. It’s (really) hard to go wrong with chocolate, right?
Now as an adult I not only can buy fudgesicles at the store any time I please, but make my own versions at home – including these dairy-free fudgesicles.
Just seven ingredients are all you need to make these dairy-free fudge pops! And not only is the recipe dairy-free, but it’s vegan as well. You’ll need:
- granulated sugar
- unsweetened cocoa powder
- almond milk
- lite coconut milk
- coconut oil
- vanilla extract
Either coconut milk or almond milk are no-brainer substitutes for dairy milk in many recipes, but I chose to use a combination of the two here for these dairy-free fudgesicles. I’ve done a similar combination with this dairy-free banana pudding recipe and loved the results.
Since we need fat in the liquid to help make them creamy, all almond milk wouldn’t be a good choice because there’s barely any fat there.
Full-fat coconut milk is on the other end of the spectrum with lots of fat. While these dairy-free fudge pops are certainly a frozen dessert treat, I didn’t want them to be extra high in calories. For example, using all full-fat coconut milk here would have increased the calories per popsicle to approximately 250 instead of 140.
Even though I don’t count calories, I don’t think these fudgesicles need to be quite that indulgent to be perfectly enjoyable. They’re delicious and refreshing as they are.
This recipe actually begins on the stovetop, and for good reason. Start by whisking together the sugar, cornstarch, and cocoa powder in a medium-sized saucepan. The cornstarch is important in that it will thicken everything up beautifully as the mixture heats.
A thick popsicle mixture means that once frozen, you’ll have less of the frosty/icy bits that water or juice based popsicles have and more frozen creaminess, which is exactly what we want with dairy-free fudgesicles.
Make sure all of the lumps are whisked out so you get as smooth of a mixture as you can, then pour in the milks. Let everything heat, stirring often, until the mixture is thick enough to coat the back of a wooden spoon, as shown in the picture below.
Remove the pan from the heat and stir in the coconut oil and vanilla extract until smooth. Pour into your popsicle mold, then freeze completely before enjoying.
What if I don’t have a popsicle mold?
If you don’t have a popsicle mold, you can fill small plastic cups and insert popsicle sticks in the center. The recipe yields about twenty ounces of the fudgesicle mixture so divide accordingly.
See the note in the recipe card below about the timing of inserting the popsicle sticks. You might want to set a timer because you don’t want to forget! You can also put aluminum foil over top of them right away and poke a hole with the sticks through them, but that method never really works as well as I want it to.
I bought and use this popsicle mold (affiliate link) and usually use the handles that come with it, but since mine is a shocking neon green, it doesn’t make for the best photos. Says my picky self, but they are more useful for catching drips and less wasteful. I bought the jumbo popsicle sticks seen here at the dollar store.
These dairy-free fudgesicles are so welcome as a summertime dessert, and are a wonderful homemade substitute for anyone who doesn’t consume dairy. Or really, anyone at all. Even the dairy drinkers in my crowd couldn’t even sense that they’re “different”.
And if you’re looking for more dairy-free popsicle recipes, may I suggest these chocolate drizzled coconut popsicles with almonds next? They’re like a frozen Almond Joy!
- You can use regular coconut milk instead of lite if you want, but keep in mind the nutritional information in the recipe card below was calculated using lite.
- Use canned coconut milk. The large refrigerated cartons aren’t the best for cooking or baking as they usually have water and other ingredients added.
Homemade Dairy-Free Fudgesicles
- 1/2 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp cornstarch
- 1 1/2 cups almond milk
- 1 cup lite coconut milk
- 1 tbsp coconut oil
- 1 tsp vanilla extract
- Whisk together sugar, cocoa powder, and cornstarch very well in a medium saucepan until no lumps remain.
- Pour almond milk and coconut milk into the sauce and whisk. Set saucepan over medium heat, whisking/stirring often, for 15-18 minutes, or until the mixture reaches the consistency where it coats the back of a wooden spoon (see photo for what this looks like).
- Remove saucepan from heat and stir in coconut oil and vanilla extract until melted and smooth.
- Pour mixture evenly into popsicle molds. If using a mold set that comes with handles, attach those. If not, place popsicles in the freezer for 20-25 minutes. At that point the mixture should be thickened enough so that you can insert popsicle sticks into the centers without them falling over. Freeze for at least another 5-6 hours, or until frozen entirely.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Base recipe adapted from Genius Kitchen