Fudgesicles

Satisfy your chocolate craving and keep cool while you are at it with these cool and creamy chocolate fudgesicles.

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Prep Time15 minutes mins

Total Time8 hours hrs 15 minutes mins

Servings10

Bring back the taste of your childhood with these delicious 2-ingredient chocolatey fudgesicles. Rich chocolate pudding is mixed with fresh cold milk and frozen in popsicle molds for a tasty frozen snack on a hot summer day.

Fudgesicles Ingredients

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Indulge in the creamy decadence of these fudgesicles, where chocolate instant pudding mix blends with cold milk, creating a frozen treat that’s both indulgent and satisfying.

You’ll need:

• 5.9-ounce package of chocolate instant pudding mix
• 3 cups of cold milk
• 10 Popsicle sticks
• Popsicle molds for 10 popsicles

PRO TIP:

You can get a variety of different shapes and sizes of popsicle molds. Plastic or silicone molds are a good choice for this easy recipe. 

Substitutions And Additions

PUDDING MIX: Choose whichever brand of chocolate pudding you prefer.

While the recipe calls for chocolate, if you want a different homemade popsicle flavor, you could replace the chocolate pudding with any other flavor you can find in the store.

Try vanilla, pistachio, or lemon pudding for a different spin on this sweet treat.

MILK: Any kind of milk can be used for these chocolate popsicles. Whole milk will make nice rich fudgesicles, while nonfat milk will make an icier fudgesicle.

If you wanted to make dairy-free fudgesicles, you could even use almond milk, soy milk, oat milk, cashew milk, or unsweetened coconut milk. 

MIX-INS: Add fresh fruit cut in bite-size pieces if you’d like, especially strawberries, bananas, or raspberries, as they go nicely with the chocolate.

For a chocolate surprise inside, what about adding white chocolate chips or small pieces of chopped chocolate? 

How To Make This Fudgesicles Recipe

STEP ONE: Prepare the pudding according to the package instructions. Whisk together the pudding mix and cold milk for about five minutes or until thickened.

STEP TWO: Transfer the pudding mix to the popsicle molds. 

STEP THREE: Be sure to insert each popsicle stick into the filled molds before freezing.

STEP FOUR: Freeze the fudgesicles for about 8 hours until very firm.

STEP FIVE: Dip the molds into warm water for about 30 seconds to help loosen the fudgesicles from the molds.

STEP SIX: Remove the fudgesicles from the molds and place them on a sheet pan lined with wax paper or parchment paper to store in the freezer.

How To Serve

Serve these easy homemade fudgesicles on a hot day. Or you can serve them year-round if you enjoy frozen treats at different times of the year.

If you need a cold drink to wash them down, a glass of our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side would be a great idea.

Looking for other cool treats on a warm day? Check out our frozen hot chocolate, and for adults, try our boozy popsicles.

Or how about something else for the chocolate lovers out there? Our no-bake chocolate lasagna fits the bill.

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Storing Homemade Fudge Pops

IN THE FREEZER: Keep the fudge pops frozen until serving. They can be stored in a Ziploc plastic bag with sheets of parchment paper between them to keep them from sticking to one another.

These are an incredibly easy treat, and they will become your new favorite recipe – cold, creamy, and decadent, they won’t last long. Skip the ice cream truck or corner store and make your own fudgesicles at home.

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• Root Beer Popsicles
• Fireball Whisky Popsicles
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Fudgesicles

5 from 8 votes

Satisfy your chocolate craving and keep cool while you are at it with these cool and creamy chocolate fudgesicles.

Prep Time 15 minutes minutes

Total Time 8 hours hours 15 minutes minutes

Servings 10

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Ingredients

  

1x2x3x

• 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.

Notes

• 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 pop them in once the fudgesicles have been in the freezer for 1 to 2 hours.
• 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.

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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