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These homemade fudgesicles are rich, creamy, and indulgent, but they’re completely keto, paleo, vegan, and refined sugar-free. Unlike store-bought versions, these pops are made with wholesome ingredients that deliver the same velvety texture and deep chocolate flavor—without artificial additives. Thanks to a secret ingredient (that you won’t even taste), they’re ultra-creamy and satisfying, making them a perfect guilt-free treat for hot summer days.
What is a Fudgesicle?
A fudgesicle is a frozen chocolate-flavored dessert on a stick. It combines the creaminess of ice cream with the rich, dense consistency of fudge. This homemade version captures that nostalgic flavor and texture while keeping it clean and nutrient-dense.
What Makes These Fudgesicles Better Than Store-Bought?
If you grew up chasing the ice cream truck for that iconic chocolatey goodness, you’ll love this healthier version that’s easy to make at home. Store-bought fudgesicles often contain artificial flavors, high-fructose corn syrup, and preservatives. My version uses natural ingredients while still achieving that smooth, melt-in-your-mouth texture (just like my 3-Ingredient Matcha Ice Cream)
- Perfect for All Ages: A kid-approved treat that’s also satisfying for adults.
- Healthier and Allergy-Friendly: Naturally dairy-free, gluten-free, and refined sugar-free.
- Customizable Flavors: Add mint, espresso, or peanut butter to change things up.
- Easy Unmolding Tips: No more stuck or broken popsicles.
Ingredients You’ll Need
- Avocados: The secret ingredient that gives these fudgesicles a thick, velvety texture. The avocados are completely undetectable, so you get the creaminess without the taste.
- Full-Fat Coconut Milk: Provides richness and prevents the fudgesicles from becoming too icy. Be sure to use canned full-fat coconut milk for best results.
- Maple Syrup: A natural sweetener that adds depth to the chocolate flavor. Swap with honey or a keto-friendly sweetener like monk fruit or allulose if needed.
- Unsweetened Cocoa Powder: Use high-quality cocoa or Dutch-processed cocoa for a smoother taste and deeper chocolate flavor.
- Vanilla Extract: Enhances the overall flavor and balances the richness.
- Sea Salt: Balances sweetness and intensifies the chocolate flavor.
Optional Flavor Variations
- Mint Chocolate: Add 1/4 teaspoon of peppermint extract.
- Mocha Fudgesicles: Stir in 1 teaspoon of instant espresso powder.
- Peanut Butter Swirl: Swirl in 1 tablespoon of creamy peanut butter.
- Coconut Chocolate Delight: Add shredded coconut or a touch of coconut extract.
- Chocolate Almond Fudgesicles: Add 1/2 teaspoon of almond extract and sprinkle crushed almonds on top.
- Mexican Hot Chocolate Twist: Add 1/8 teaspoon of cayenne and cinnamon.
- Chocolate Raspberry Swirl: Add a spoonful of pureed raspberries before freezing.
How to Make Homemade Fudgesicles (Step-by-Step)
Step 1: Blend the Ingredients. Add the avocado, coconut milk, maple syrup, cocoa powder, vanilla extract, and sea salt to a high-powered blender. Blend until the mixture is silky smooth and thick.
Step 2: Fill the Molds. Pour the mixture evenly into 8 popsicle molds.
Step 3: Insert the popsicle sticks. Freeze for at least 6 hours or until completely set.
Step 4: Unmold the Fudgesicles. Run warm (not hot) water over the mold for 15-20 seconds, then gently pull to release.
Expert Tips for Perfect Fudgesicles
- Use Full-Fat Coconut Milk: The high-fat content prevents iciness.
- Blend Thoroughly: Ensure the mixture is smooth to avoid graininess.
- Sweetener Options: For a low carb version, opt for powdered keto sweeteners like allulose to prevent a gritty texture.
- Freezing Time Matters: Freeze for at least 6 hours to achieve the best consistency.
Storage and Freezing Instructions
Shelf Life: Fudgesicles stay fresh in the freezer for up to 3 months.
Storage: Store fudgesicles in the mold or transfer them to an airtight container with parchment paper between layers to prevent sticking.
Recipe FAQs
This happens when using low-fat liquids like almond milk. Stick to full-fat coconut milk for creaminess.
Run warm water over the mold for 15-20 seconds and gently twist the sticks before pulling.
Yes, you can try adding peppermint extract, peanut butter, or espresso powder for variety.
More Sweet Treats & Recipes
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Creamy Homemade Fudgesicles (Keto, Paleo & Vegan)
Video
Ingredients
- 2 medium ripe avocados
- 1/2 cup full fat coconut milk
- 1/2 cup maple syrup,
- 1/2 cup cocoa powder, or cacao powder
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Equipment
Instructions
- Place all ingredients in a high powered blender and blend until smooth. The mixture should be creamy and thick.2 medium ripe avocados, 1/2 cup full fat coconut milk, 1/2 cup maple syrup, 1/2 cup cocoa powder, 1 tsp pure vanilla extract, 1/4 tsp sea salt
- Divide the mixture into 8 popsicle molds.
- Push down the popsicle sticks into the middle of the mold.
- Freeze for at least 4 hours.
- When ready to eat, run the mold under warm water to remove the fudgesicles easily.
Notes
- Use Full-Fat Coconut Milk: The high-fat content prevents iciness.
- Blend Thoroughly: Ensure the mixture is smooth to avoid graininess.
- Sweetener Options: Opt for powdered keto sweeteners like allulose to prevent a gritty texture.
- Freezing Time Matters: Freeze for at least 6 hours to achieve the best consistency.
- Store your creamy fudgesicles in the freezer for up to 2 weeks (if they even last that long!). If storing longer, you may find ice crystals on the pops. Just rinse them off or eat them as is. They’ll still be delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this for my family and I several times now and I’m in shock every time about how creamy and delicious they are! I’ve subbed out honey for the maple syrup with success as well. Thanks for a great guilt free recipe!
Wonderful!! Thank you so much for leaving a review, Erika!
so delicious!!!!!! Thank you these are life changing.
Yay! I’m so glad!!
Can this be made with 3% milk?
Yes that should work!
Maybe a silly question… Do you use the “milk” aka the liquid part from the can? Or the more solid part? The coconut milk I buy in a can always separates.
I stir it all up and use it together!
Total game changer with all the healthy fats. Absolutely love!
Thank you so much!!
I made the paleo version. Taste like the real deal. Make them!
Thanks so much!!
Does it matter whether I use powdered or granulated erythritol for this recipe?
No, either one works!
Easy and delicious!!