It's Hot. 5-Ingredient Fudge Pops Are Here for You. (2024)

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updated Jun 23, 2021

Freezer Week

This recipe for cold, creamy, and chocolate fudge popsicles calls for just 5 ingredients.

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Ever since I was a kid, I’ve far preferred Fudgsicles to any fruit-flavored pop. Creamsicles and Firecrackers don’t stand a chance against what’s basically frozen chocolate pudding! The only difference is that these days, I prefer to make my own rather than run after the ice cream truck — and you’ll understand why after you take your first lick. These homemade fudge pops are creamier, fudgier, and more intensely chocolate-y than any store-bought variety, and come together with just five ingredients that come straight from the pantry.

Whether you, too, wax nostalgic for Fudgsicles or have kiddos at home that always go for the chocolatey pops, here’s how to make the absolute easiest version at home.

The Easiest, Fudgiest Popsicles from Scratch

Whereas store-bought fudge pops are made with a laundry list of hard-to-pronounce ingredients, the homemade version requires just five simple ones that are likely in your kitchen: cocoa powder, sugar, cornstarch, milk, and vanilla extract, plus a pinch of salt. Unlike other fudge pop recipes, which call for bars of fancy chocolate or pulling out the blender, you can make this one right at this very moment. It’s as close to instant gratification as you can get for cold, creamy fudge pops you’ll make again and again.

This recipe is flexible, too. You can use either unsweetened natural or Dutch-processed cocoa powder — natural will give you deep, dark chocolate flavor, while Dutch-processed will lend a milder, almost Oreo-like flavor. The milk you use is up to you, too. Whole, low-fat, and even skim milk work well, as does just about any kind of non-dairy milk. Oh, and don’t have popsicle molds? You can still make a batch ASAP without having to wait for a set to ship. From paper cups to loaf pans, here are five ways to make these pops without molds.

The Very Best Popsicle Molds for Fudge Pops

After whisking together all the ingredients on the stove, you’ll need to divide the pudding-like mixture into molds. While whatever you’ve got will do, my personal favorite is this colorful Lekue set, which I invested in a few years ago after reading a recommendation from Faith. Their 2-ounce size is perfect for children’s hands, and just right for an adult treat after dinner. But best of all, they lay flat in the freezer, and the pop-on lids mean there’s zero leakage. If you’ve got larger molds (there are some out there that are 3- or even 4-ounces), they’ll work just fine here, but of course you’ll get fewer pops.

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