You’ve never tasted handmade fudge ice pops so creamy and dreamy—and they’re vegan! The mixture can also be used to make velvety mousse, smooth, chocolate-flavored ice cream, or a luscious sauce to drizzle on ice cream or other desserts. This recipe isn’t only for ice pops, either. Even the frosting is mouthwatering! There are countless options.
| Prep Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (13.5 ounce) can full-fat coconut milk
- 5 tablespoons Dutch-process cocoa powder
- ¼ cup white sugar, or less to taste
- ¼ cup fresh raspberries
- ¼ teaspoon almond extract
Instructions
- Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high until mixture is thick and fluffy like pudding, about 2 minutes.
- Fill disposable cups with the mixture, smoothing over the tops. Insert sticks.
- Freeze until solid, at least 3 hours.
- Run hot water over the bottoms of the cups until the fudge pops slide out easily.
- Reduced coconut milk such as SoDelicious(R) may be substituted for the full-fat coconut milk. For best results, do not shake, and use the creamy part of the milk if possible.
- You can substitute regular cocoa powder for Dutch process. Any berry may be used in place of raspberry.
- You can substitute plastic spoons or forks for the sticks.
Reviews
wow, made these for our 4yr old grand-daughter & she loves them. ok so do we lol, (parents & grand-parents). My husband said forget the store bought these are way better. Bonus so so easy to make. thank you so much for sharing
My nine year old daughter made these. She is very pleased with the results. She left out the raspberries. They set up perfectly, and are just sweet enough.