Dairy-free fudgesicles are creamy and so easy to make at home! This chocolate fudge pop recipe is made using a mix of coconut milk and almond milk for a better-for-you dairy-free popsicle treat.
When the weather heats up, I get so nostalgic for childhood summertime treats. 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 almond-flavored anything 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 six ingredients are all you need to make these dairy-free fudgesicles. To begin, sugar, cornstarch, and cocoa powder are whisked together well 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 before adding the milks so you get the mixture as smooth as you can!
Next is an important ingredient: the liquid. 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 for these dairy-free fudgesicles.
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 fudgesicles 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. They’re delicious and refreshing as they are.
With that said, I used a combination of almond milk and lite coconut milk in these dairy-free fudgesicles. I’ve done a similar combination with this dairy-free banana pudding recipe and loved the results.
Especially when combined with the cornstarch, the mixture thickens nicely and maintains a creaminess in the frozen fudgesicles. BTW you can use regular coconut milk instead of lite, and even play around with the ratios a bit to make these dairy-free fudgesicles in line with your tastes. There’s definitely some wiggle room here.
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. I bet even the dairy drinkers in your crowd won’t even know they’re “different” — I know those in mine didn’t!
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 20 oz of the fudgesicle mixture so divide accordingly.
I have 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 useful for catching drips. I bought the jumbo popsicle sticks seen here at the dollar store!
- If you don’t have a popsicle mold and will be using popsicle sticks, see note in the recipe card 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 and poke a hole with the sticks through them, but that method never really works as well as I want it to.
- 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.
Base recipe adapted from Genius Kitchen
One more thing…
If I may, try out these chocolate drizzled coconut popsicles with almonds next. They’re like a frozen Almond Joy!