Unlike many homemade fudge pops, this fudgesicle recipe is ultra creamy and fudgy but completely vegan, dairy-free, and refined sugar-free. Super healthy avocados are the secret ingredient that you’ll never guess is in there!
What is a Fudgesicle?
A Fudgesicle is a popular frozen treat that consists of a frozen chocolate-flavored dessert on a stick. It typically has a creamy texture similar to ice cream but is denser and richer, resembling fudge in flavor and consistency.
If you remember chasing the ice cream truck as a kid or enjoyed the store-bought fudge pops, you will love this homemade version! It’s simple, healthy, and doesn’t contain any high fructose corn syrup or other icky ingredients you’ll find in grocery stores’ versions.
Watch a Short Video of This Recipe
What Makes This Recipe Great
I have tried to make fudgesicles at home many, many times before, but I never loved them enough to post on here. They always tasted yummy, but the texture was a little bit off – especially because I was trying to make them without cornstarch or a Jell-o pack. I wanted to recreate that creamy, fudgy, and soft texture that you can get from store-bought fudgesicles I used to love growing up, but they always turned out a bit too icy and runny when melted.
This is why I’m super stoked today to finally post this Homemade Fudgesicle Recipe with the perfect texture, in my humble opinion. It seriously tastes like traditional fudgesicles that are thick and velvety, but it’s actually really healthy, gluten-free, vegan, and dairy-free!
The secret ingredient? Avocados! Using ripe avocados makes these treats super thick and creamy, with that perfect chocolate pudding-like texture we want. And don’t worry, you’ll never guess that they are in there because you really can’t taste them at all!
This recipe is super easy to whip up and have on hand for a hot summer day. Rich chocolate flavor, creamy texture, and healthier than the store-bought version– a cool treat approved for both kids and adults!
Ingredient Notes
- avocados: Gives that super creamy texture of traditional fudgesicles, but you won’t be able to taste them in the end product!
- full-fat coconut milk: Make sure it’s the full-fat kind from a can. Other plant-based milks like almond milk or soy milk are too thin and won’t yield as creamy of a result.
- maple syrup: You can substitute with honey, if needed.
- unsweetened cocoa powder
- vanilla extract
- sea salt
Step-by-Step Instructions
- Place all ingredients in a high-powered blender and blend until smooth. The mixture should be creamy and thick.
- Divide the mixture into 8 popsicle molds.
- Push down the popsicle sticks into the middle of the mold.
- Store in the freezer for at least 4 hours so the popsicles have time to freeze fully.
- When ready to eat, run the mold under warm water to remove the fudgesicles easily.
Expert Tips
- Popsicle mold: Use silicone molds or another popsicle mold you have on hand. Make sure to grab plastic sticks or wooden sticks if your mold doesn’t include them. You can also use an ice cube tray and pop in a wooden stick to each cube if you don’t have a popsicle mold.
- Mix-ins: I didn’t make my chocolate fudgesicles with any additional mixins, but you can add vegan chocolate chips or crushed nuts to the chocolate mixture if desired. You can even mix in some peanut butter for chocolate peanut butter fudgesicles. There are many variations, so get creative if you want to switch things up!
Storage Tips
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!
Recipe FAQs
According to the ingredients label on a box of Fudgesicle Original Fudge Pops, the ingredients list states:
Nonfat Milk, Maltodextrin (Corn), Sorbitol, Polydextrose, Cocoa Processed With Alkali, Less Than 2% Of: Whey, Palm Oil, Tricalcium Phosphate, Cellulose Gel, Mono And Diglycerides, Cellulose Gum, Malted Barley Extract, Salt, Guar Gum, Aspartame (Phenylketonurics: Contains Phenylalanine), Polysorbate 80, Acesulfame Potassium, Polysorbate 65, Citric Acid, Carrageenan, Locust Bean Gum, Natural And Artificial Flavors, Caramel Color.
My version includes just 6 simple ingredients and no preservatives or additives.
More Sweet Treats & Healthy Recipes
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Easy Creamy Homemade Fudgesicle Recipe (Dairy-Free)
Ingredients
- 2 medium ripe avocados
- 1/2 cup full fat coconut milk
- 1/2 cup maple syrup
- 1/2 cup cacao powder or cocoa 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.
- 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.
Video
Notes
Expert Tips
- Popsicle mold: Use silicone molds or another popsicle mold you have on hand. Make sure to grab plastic sticks or wooden sticks if your mold doesn’t include them. You can also use an ice cube tray and pop in a wooden stick to each cube if you don’t have a popsicle mold.
- Mix-ins: I didn’t make my chocolate fudgesicles with any additional mixins, but you can add vegan chocolate chips or crushed nuts to the chocolate mixture if desired. You can even mix in some peanut butter for chocolate peanut butter fudgesicles. There are many variations, so get creative if you want to switch things up!
Storage Tips
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!Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
Now that the weather is getting really hot, this fudgesicles look divine! The combination of avocado + chocolate is always a winner.
Wow! Very creative idea where you use avocados in the fudgesicles. Can’t wait to try this! Thanks for sharing this.
Easy and delicious!!
Delicious and perfect for summer! Love all of the healthy fats here.
Um, yes please. I think these are going to be lunch… haha. It’s too hot for anything else.
These look so fun! I used to have dreams about fudgesicles as a kid, lol … definitely going to make these! I love the avocados in this recipe. For my kids I think I’ll try 1/4 cup maple syrup plus a bit of stevia … and surprise them one hot day soon! 🙂
Fudgesicles makes my inner kid sooooo happy! And with avocado, I need to make these ASAP!
BE STILL MY HEART. I seriously love fudgesicles and these will DEF be in my freezer constantly this summer!
I do mine similarly..you can’t beat avocado for that luxurious and creamy texture with no dairy!! Popsicle perfection!
I have a popsicle mold just sitting in my cabinet that I’ve never used. Now I finally have the perfect recipe for this! Although it’ll take a lot of willpower to not just eat it all straight out of the blender. 😉
Love this idea! I’ve made a chocolate avocado pudding but never a popsicle. Can’t wait to try!
Oh yum, these look perfect for my daily chocolate cravings, especially now that it’s getting hot around here!
OMG, I’m craving this right now and it’s early in the morning. I think these can be a good breakfast option & I have all the ingredients 🙂
So delicious! I love that you use avocado and coconut milk to make them super creamy.
I love that you use avocado in these! They look delicious and will be in my freezer real soon!
Summer is really here. Love more healthy ice cream! Yes!
Omg you’re just constantly killing it with these incredible recipes. I can’t wait to make this!
Oh yum……..these look so creamy and delicious! It is chilly here at the mo but I could eat these any time of year!
Does it matter whether I use powdered or granulated erythritol for this recipe?
No, either one works!
I made the paleo version. Taste like the real deal. Make them!
Thanks so much!!
Total game changer with all the healthy fats. Absolutely love!
Thank you so much!!
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!