These Chocolate Popsicles are incredible nostalgic frozen treats. Made with an easy-to-make, 7-ingredient chocolate pudding recipe, they're creamy, fudgy, and absolutely delicious. The family will love them!
Summer is heating up and hot sticky afternoons are made better with an ice-cool frozen popsicle! My Peach Popsicles, Lemonade Popsicles, and Plum Popsicles are all super easy to make and on repeat in my house.
These Chocolate Fudge Popsicles are my children's absolute favourite. Rightly so ... they are insanely delicious. The chocolate mixture is basically a chocolate pudding mixture that's frozen into individual portions.
The resulting homemade fudge pops are creamy, chocolatey, full of flavour, and taste exactly like a chocolate fudge pop from your local ice cream van. (I can hear the music ...so nostalgic.) You won't be buying store-bought ever again!
🌟 Why You'll Love This Recipe
- Uses basic ingredients. You've most likely got everything you need in the fridge and cupboard to make these Chocolate Popsicles.
- Super simple to make. Heat all the ingredients, let the mixture thicken, and then freeze. That's it!!
- Strong chocolatey flavour. For such simple ingredients, these are SO rich, chocolatey, and full of flavour. It's hard to stop at just one.
- Unbelievable texture. These are like eating soft serve ice cream in popsicle form. The texture is super smooth, creamy and soft - utterly divine!
🧾 Ingredients Needed
The list of ingredients is small but make sure to read my notes below and see the alternative ingredients that I recommend. This recipe is fairly forgiving and many of the ingredients can be substituted.
- Cream and Milk - I prefer to use full-fat options for the double (heavy) cream and whole milk. However, you can use low-fat, skim milk, and any plant-based milk such as almond or oat milk that you like.
- Sugar - The Chocolate Pops need sweetening and the sugar also adds flavour. You can use light or dark brown sugar also.
- Cocoa Powder - Use Dutch-processed cocoa powder for a more intense, darker, think Oreo flavour, or natural cocoa powder for a rich, deeper flavour - both options work well.
- Milk Chocolate Chips - Adding melted chocolate to the mixture mades it even more fudge-like. You can substitute it with dark chocolate or leave out the chocolate altogether.
- Corn Flour (Cornstarch) - this helps thicken the chocolate mixture which makes it creamier once frozen. You can substitute with flour if necessary.
- Salt - Chocolate always needs some salt to bring out its flavour. You'll notice that every chocolate recipe of mine has salt added to it!
📖 Variations
If you don’t fancy plain chocolate and want to add a twist with extra ingredients then there are plenty of different flavour options:
- Chocolate Raspberry Popsicles: Add in whole fresh raspberries into each popsicle mold.
- Chocolate and Strawberry Popsicles: add chopped frozen strawberries to the mixture and then sprinkle with freeze-dried strawberries when decorating.
- Chocolate and Peanut Butter Popsicles: Add a couple of spoonfuls of smooth peanut butter to your chocolate mixture and then sprinkle with chopped nuts to decorate.
- Chocolate Oreo Popsicles: Fill the molds with the chocolate mixture and then push into the mold a whole Oreo cookie. Sprinkle with crushed Oreo cookies to decorate.
- Chocolate and Caramel Popsicles: Swirl a couple of spoonfuls of salted caramel sauce into the mixture and then decorate with drizzled caramel and sprinkle with sea salt.
👩🏻🍳 How to Make
Grab yourself a saucepan and see just how easy it is to make these incredible creamy chocolate fudge pops. They take no time at all! You'll have the kids begging you to make these all Summer long!
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Mix dry ingredients together. Add the sugar, cocoa powder, cornflour and salt into a medium saucepan and mix them together to remove any lumps from the cocoa powder and corn flour (Image 1).
STEP 2. Add wet ingredients and chocolate chips. Pour the cream and milk into the saucepan whisking all the time. Add in the chocolate chips, whilst whisking continuously, heat gently on the stovetop on medium heat until the mixture starts simmering around the edges.
Stir until the chocolate has fully melted and the mixture has thickened slightly (Images 2 & 3). This can take about 1 minute, but stir all the time so that it doesn't catch on the bottom of the saucepan. It will continue to thicken as it cools.
Remove the saucepan from the heat and pour the mixture into a jug with a pouring spout. It makes it much easier to fill the popsicle molds this way. Set aside to cool.
TIP: If your mixture isn't smooth and there are some lumps, then pour the mixture through a fine-mesh sieve into the jug.
STEP 3. Fill popsicle molds and freeze. Divide the chocolate pudding mixture between your favourite popsicle molds, add the popsicle sticks into each compartment, and freeze for a minimum of 4-6 hours, or until solid (Images 4 & 5).
I use these metal popsicle molds that I found on Amazon, but you can use any style that you like.
NOTE: If you have too much mixture for your popsicles, then pour the remainder into a freezer-safe container, cover, and freeze.
🥣 How To Serve
To remove the chocolate pops from the molds, run each one under warm water for a couple of seconds then the popsicle should release easily from the mold (Images 6 & 7).
You can enjoy it as is or decorate it by dipping the chocolate pops in melted dark chocolate to create a chocolate shell, or simply drizzle chocolate over each popsicle. Elevate the chocolate flavour to the max!! A sprinkle of freeze-dried raspberries or flaked sea salt is also exceptional!
💭 Recipe Pro Tips
- The extra milk chocolate inside these popsicles makes them supper fudgy.
- Pass the chocolate mixture through a sieve if it has lumps in it.
- Drizzle dark chocolate over the chocolate pops. The crunch of the slightly bitter dark chocolate is sensational against the creaminess of the fudge pops. Go one step further and sprinkle flaked sea salt over each one!
- These melt fast so enjoy them right away after removing from the molds!
📋 Recipe FAQs
Absolutely not. These will still taste delicious. But the extra milk chocolate melted into the cream mixture helps with the soft fudgy texture of the popsicles.
No problem. Use mini paper cups instead! Pour the ice cream mixture into paper cups, cover each one with aluminium foil then push a popsicle stick through the foil into the cup. Freeze. Once ready to serve, peel the paper cup from the ice cream and enjoy!
The combination of the high-fat content in the cream and whole milk and the addition of the corn starch helps to keep the popsicles from turning icy and helps to keep their texture smooth and creamy.
❄️ Freezer Instructions
To freeze: If you just leave the popsicles in the cold, over time they can take on odors from the freezer and get freezer burn on the bottom.
I recommend taking out each chocolate popsicle and individually wrapping them in plastic wrap or parchment paper before putting the wrapped popsicles into a freezer-safe container or ziplock back. Freeze for up to 3 months.
🍦 More Ice Cream Recipes
If you tried this easy Chocolate Popsicles Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Chocolate Popsicles Recipe
Equipment
- Popsicle Mold
Ingredients
Popsicles
- 100 g granulated sugar, sifted
- 35 g cocoa powder
- 2 tablespoon cornflour (corn starch)
- ¼ teaspoon fine salt
- 420 ml double cream (heavy cream)
- 360 ml whole milk
- 55 g milk chocolate chips
To decorate (optional)
- dark chocolate 70%, melted, to drizzle over pops
Instructions
- Mix dry ingredients together. Add the sugar, cocoa powder, corn flour and salt into a medium saucepan and mix them together to remove any lumps from the cocoa powder and corn flour.
- Add wet ingredients and chocolate chips. Pour the cream and milk into the saucepan whisking all the time. Add in the chocolate chips, whilst whisking continuously, heat gently on the stovetop on medium heat until the mixture starts simmering around the edges.Stir until the chocolate has fully melted and the mixture has thickened slightly. This can take about 1 minute, but stir all the time so that it doesn't catch on the bottom of the saucepan. It will continue to thicken as it cools.Remove the saucepan from the heat and pour the mixture into a jug with a pouring spout. It makes it much easier to fill the popsicle molds this way. Set aside to cool. (Pass the mixture through a fine mesh sieve if there are any lumps).
- Fill popsicle molds and freeze. Divide the chocolate pudding mixture between your favourite popsicle molds, add the popsicle sticks into each compartment, and freeze for a minimum of 4-6 hours, or until solid.When the popsicles are fully frozen, remove them from the popsicle molds by running the molds under room temperature water for a couple of seconds and pulling gently to remove the popsicle. Lay them on parchment paper and place them in the freezer until you are ready to decorate. Drizzle melted chocolate over each popsicle.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Jane
Hi I’ve just made peach popsicles they are delicious. I am going to make chocolate ones and was wondering if I could dip into chocolate after freezing then put onto parchment and put back in freezer until frozen outside then wrap. This means they will be ready to eat.