Creamy, chocolatey, and EXACTLY like the classic treat. This homemade Fudgesicle recipe is going to be a new favorite in your house!
There’s nothing better than snacking on an ice cold Fudgesicle on a hot summer day, am I right? Fudgesicles are just so delicious – they’re light, creamy, and packed with rich chocolate flavor. But, they don’t break the bank calorie-wise!
Fudgesicles were always my go-to comfort food treat in the summer. (My fall/winter treat was always my mom’s rice pudding.) No need to stalk the ice cream truck anymore though. Making homemade fudgesicles is SO easy and they come out just like the real thing!
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Is it just me, or is it the tell-tale sign of summer when you hear the Ice Cream truck’s song in the distance? It was a tradition in my family that we’d start saving our allowance money in the spring to save up for all of our summer ice cream truck needs.
For my brother, it was the ChocoTacos that got him sprinting out of the house to flag down the ice cream truck driver. For me, it was a creamy, delicious Fudgesicle. There’s nothing better than that chocolatey popsicle… totally worth emptying my piggy bank on the regular!
Now that I’m older, it’s not quite as adorable when I go chasing the ice cream truck down the street. (Kids get to have all the fun.) So, I decided that one of my summertime goals was to learn how to make homemade fudgesicles. I am SO excited to say that I have totally mastered this fudgesicle recipe and I’m ready to share it with all of you!
These fudgesicles are so good you’re probably going to put your local ice cream truck out of business. Maybe I’ll even start my own fudgesicle stand at my house. Seems genius to me. Make the kids walk to ME to pay for their ice cream rather than drive around looking for them.
Hershey’s Cocoa – your fudgesicles will get plenty of sweetness from brown sugar, so you want to make sure you get the 100% cacao (natural, unsweetened) version of this cocoa powder. I’m a loyal Hershey’s fan (not sponsored, just love baking with it!), but I’m sure another brand would work just as well.
Cornstarch – without some cornstarch, your popsicles would be too liquidy and not the consistency of a true, classic fudgesicle. By mixing in 2 tablespoons of cornstarch, your homemade fudgesicles will have the same chocolatey flavor AND texture as the real thing!
Milk – after some trial and error recipe making, I’ve found that the ideal milk to use for this fudgesicles recipe is 2% milk. It gives great flavor and also helps to thicken up the popsicles.
How to make Fudgesicles
When I’m making homemade fudgesicles, I either make them the night before I want to serve them or first thing in the morning. While they only take about 10 minutes to prep, these fudgesicles do take at least 6 hours to set in the freezer, so just keep that in mind when you start making them! Here’s how to do it:
- While your stove is still turned off, grab a medium saucepan and mix together the brown sugar, cocoa, and cornstarch.
- Slowly add in 1/2 a cup of milk and whisk until the mixture is smooth.
- Now, turn your stove on to medium heat, and continuously stir while adding the rest of the milk. It’s super important to keep stirring or else your fudgesicle mixture might become chunky (and nobody wants a chunky fudgesicle).
- Once the mixture has started to thicken (about 7-10 min), turn off the stove and remove from the heat while still stirring.
- Let it cool for a few minutes before pouring the mixture into the popsicle molds almost to the top. Insert sticks or tops and freeze for 6 hours or overnight.
Pouring into popsicle molds from a saucepan isn’t the easiest thing in the world. So, once it’s cooled, I usually transfer the fudgesicle mixture to a 32-ounce measuring cup to pour from. This makes it way easier and WAY less mess. No fudgesicle mixture should ever go to waste!
If you have any trouble getting the popsicles out of the mold, just run the bottom under some warm water until the pop releases. It’ll take maybe 10-20 seconds under the water.
How many calories in a Fudgesicle?
One of the best things about fudgesicles is that they’re not a major hit to your daily calorie intake. Summertime is for indulgence in my book, but you don’t need to feel bad about eating a fudgesicle whether it’s from the grocery store, the ice cream truck, or one of your homemade fudgesicles.
A store-bought fudgesicle has anywhere from 40 to 100 calories in it depending on what variety you get. The traditional popsicle style fudgesicles have 40 calories and the larger bar variety has 100 calories per bar.
These homemade fudgesicles have 110 calories per bar are the same size as the larger bars. So, no matter where you’re getting your fudgesicle from, feel good knowing you’re having a tasty, chocolatey treat that isn’t going to completely derail your diet!
Need more summer classic dessert recipes?
- No Bake Berry Icebox Cake
- Easy Ice Cream Sandwich Cake
- Florida Orange Juice Ice Pops
- Frozen Yogurt Parfaits
- Berries & Cream Popsicles
- more DESSERT recipes…
Tools used to make Fudgesicles
Popsicle Mold: I love this mold because it makes fudgesicles that look exactly like the classic bars. We also love using these popscicle molds for fruit pops in the summer!
Saucepan: I use this saucepan almost daily in my kitchen!
- In a medium saucepan, before turning on the stove, mix together the brown sugar, cocoa, and cornstarch.
- Slowly add in 1/2 cup of milk and whisk until the mixture is smooth.
- Place the pan over medium heat, and stir continuously while adding in the remaining milk.
- Once the mixture has started to thicken (about 7-10 min), turn off the stove and remove the pan from the heat while still stirring. Let the chocolate mixture cool for a few minutes.
- Transfer the chocolate mixture into a spouted measuring cup. (This will make pouring it easier.) Then fill the popsicle molds almost to the top. Insert the sticks or mold tops and freeze for 6 hours or overnight.
- When your ready to eat, take out a fudgesicle and enjoy! If you have any trouble getting the pops to release from the mold, run the bottom of the mold under warm water just until the pop releases.