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Fudgesicles
Rich, creamy, and chocolatey, fudgesicles are deliciously sweet and easy to make with just two simple ingredients. Cool off with ice-cold homemade fudgesicles.
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Rich, creamy, and packed with chocolate flavor, homemade Fudgesicles are perfect for cooling off on a hot summer day. It’s easy to make these nostalgic treats from scratch with just two simple ingredients.
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Did you love waiting for the ice cream truck as a kid? Bring back those deliciously sweet memories by making your own homemade fudgesicles.
Popsicles are not only fun to eat but are also one of the easiest treats to make. These homemade popsicles only need two simple ingredients, chocolate pudding and milk.
These creamy, chewy, chocolatey fudgesicles aren’t just for kids. Packed with chocolatey goodness, the whole family will love this homemade version of the classic treat. Enjoy one anytime you need a frozen treat.
Fudgesicles Ingredients
- Chocolate pudding mix - 5.9-ounce package of chocolate instant pudding mix
- Milk - cold milk
- Popsicle sticks - for 10 popsicles
- Popsicle molds - for 10 popsicles
Decadent and rich, fudgesicles almost taste like frozen fudge. For these homemade fudgesicles, you mix rich chocolate pudding with cold milk and then freeze.
Use your favorite type of chocolate pudding mix, like dark chocolate or milk chocolate. You could even combine flavors and create layers of chocolate and vanilla. Or skip the chocolate altogether and replace it with lemon or pistachio for a new version of this icy cold treat.
Any kind of milk can be used to make your fudgesicles. Whole milk will make nice rich fudgesicles, while nonfat milk will make an icier fudgesicle. In addition to different pudding flavors, you can add mix-ins to your fudgesicles. Try adding in cut fresh fruit, white chocolate chips, or even shaved chocolate pieces.
How to Make Fudgesicles
FIRST STEP: Prepare the pudding according to package instructions: whisk together pudding mix and cold milk for about 5 minutes or until thickened.
SECOND STEP: Transfer the pudding mix into popsicle molds.
THIRD STEP: Be sure to insert the popsicle sticks into the filled molds before freezing.
FOURTH STEP: Freeze the fudgesicles for about 8 hours until very firm.
FIFTH STEP: Dip the molds into warm water for about 30 seconds to help loosen the fudgesicles from the molds.
SIXTH STEP: Remove the fudgesicles from the molds and place them on a sheet pan lined with parchment paper to store in the freezer.
What kind of milk should I use?
Any kind of milk can be used to make your fudgesicles. Whole milk will make nice rich fudgesicles, while nonfat milk will make an icier fudgesicle.
What kind of popsicle mold do I use?
Plastic or silicone molds are a good choice for this easy recipe. You can get a variety of different shapes and sizes of popsicle molds.
How do I fill my popsicle molds?
Use a piping bag to pipe the pudding into the molds for easy and cleaner transfer. Tap the molds on the counter to help the pudding pack down into the mold and remove most of the air bubbles. If you can’t get your popsicle sticks to stand up right away, wait and then place them in the molds once the fudgesicles have been in the freezer for 1-2 hours.
How to store Fudgesicles?
IN THE FREEZER: Keep the fudgesicles frozen until serving. You can leave fudgesicles in their mold for up to a week but it is best to remove them within a day so they don’t lose their texture and color. Frozen fudgesicles can be stored in an airtight Ziploc bag with sheets of parchment paper between them to keep them from sticking to one another.
Fudgesicles
Rich, creamy, and chocolatey, fudgesicles are deliciously sweet and easy to make with just two simple ingredients. Cool off with ice-cold homemade fudgesicles.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10
Ingredients
- 5.9 ounce chocolate instant pudding mix
- 3 cups cold milk
- 10 popsicle sticks
- popsicle molds for 10 popsicles
Instructions
- Prepare the pudding according to package instructions: whisk together pudding mix and cold milk for about 5 minutes or until thickened.
- Transfer the pudding mix into popsicle molds.
- Be sure to insert the popsicle sticks into the filled molds before freezing.
- Freeze the fudgesicles for about 8 hours until very firm.
- Dip the molds into warm water for about 30 seconds to help loosen the fudgesicles from the molds.
- Remove the fudgesicles from the molds and place them on a sheet pan lined with parchment paper to store in the freezer.
Nutrition
Calories: 98kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 503mg | Potassium: 97mg | Sugar: 4g | Vitamin A: 119IU | Calcium: 83mg | Iron: 1mg
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Comments
Anne Reed says
Looks simple enough and sound like a low sugar/calorie dessert
Donna Linke says
Has anyone tried a non-dairy milk like almond or coconut? I love fudge sickles, but after 53 years have discovered I am intolerant to dairy! 😩
Ortha says
I would like to receive your recipes
Thank you
Josh says
My daughter's love those m&m minis. So I bought 6 of the large tubes (on sale of course). I got a piece of 1/2 inch thick styrofoam and cut out 2 rows of 3 holes of the same diameter of the tubes. I made sure the tubes were clean and sanitized, inserted them in the styrofoam, and sprayed them with cooking spray. That's how I made my own mold. I cut a small slit on the cap so the wooden stick would stay in place and not fall in.
Laura says
Anyone use almond milk, instead? Thanks
wanda abbott says
love your recips
Anna Snook says
If you have no popsicle sticks, put mix into paper cups. Eat with a spoon. Will make these.
Kathy D says
I didn’t have popsicle molds..so I used small paper bathroom cups. Put a popsicle stick in them.