Cool off this summer with a nostalgic treat: homemade fudgesicles. These popular chocolate popsicles are easy to make from scratch. You will love how fudgy and creamy they are!

fudgesicles on a baking sheet with ice cubes.


One of the desserts we always had in the freezer were fudgesicles. I think my mom loved them just as much, if not more, than us kids. I don’t blame her because what’s not to love? These classic chocolate popsicles are rich, creamy and fudgy. You won’t believe how easy they are to make from scratch!

Why You’ll Love This Recipe

  • Super fudgy and chocolate-y. The texture is very creamy while the chocolate flavor is simply irresistible!
  • Easy to make. All you need are some basic ingredients plus a saucepan and popsicle mold!
  • No “from a box” ingredients. These fudgesicles are made without pudding mix, but rather a homemade chocolate pudding mixture.
  • Dose of nostalgia. Enjoying one of these fudge pops (and perhaps a Chipwich too) will have you reminiscing about the Good Humor ice cream truck and summer nights as a kid!

Ingredient Notes

bowls of ingredients to make homemade fudgesicles.
  • Chocolate: Use semisweet or dark chocolate for a rich, yet sweet, taste. The better quality chocolate you use, the better the flavor! I prefer Ghirardelli.
  • Butter: A tablespoon of butter helps the chocolate melt without seizing up or burning.
  • Milk: Use whole milk for an ultra creamy texture and rich taste.
  • Sugar: A bit of sugar adds some sweetness (after all, this is dessert!)
  • Cocoa powder: Use unsweetened cocoa powder. Again, a good quality cocoa makes all the difference in taste (I prefer Ghirardelli).
  • Cornstarch: This essential ingredient helps thicken the filling and binds the ingredients.
  • Vanilla extract: Use pure vanilla extract for the best flavor.
  • Salt: To bring out the flavors and counteract the sweetness, add 1/4 teaspoon salt to the mixture.

Recipe Variations

Make mint chocolate fudgesicles. This is super easy. Just replace the vanilla with 1/2 teaspoon mint extract (or peppermint)!

Add some coconut. Substitute the regular milk with full-fat coconut milk from a can and add 1/2 teaspoon coconut extract instead of vanilla. You can also mix in shredded coconut, but keep in mind it will affect the texture of the popsicles.

Make them for adults only. Replace 1/4 cup milk with 1/4 cup kahlua or Irish cream. You can also add espresso for a mocha effect.

Dip the fudgsicles in melted chocolate and add some chopped nuts, such as peanuts or almonds. You can also sprinkle on some chopped candy. Reese’s, m&m’s or toffee would taste delicious!

Make it dairy free! You can use coconut milk, oat milk or almond milk in this recipe. Be sure it is full fat and the carton is shaken well before using. The popsicles may not be as creamy, but nevertheless delicious.

How to Make Homemade Fudgesicles

photo collage demonstrating how to make homemade fudgesicles in a saucepan and popsicle mold.
  1. Melt the chocolate and butter in a saucepan over low heat. Stir frequently so chocolate doesn’t burn.
  2. Whisk in remaining ingredients: Milk, cocoa powder, sugar, cornstarch, vanilla and salt.
  3. Cook over medium heat until mixture has thickened, about 15 minutes.
  4. Pour mixture into popsicle mold and freeze for at least 4 hours. To release, run the popsicle mold under warm water for 10 to 20 seconds before pulling the popsicle stick up.

Expert Tips

Use good quality ingredients. The chocolate and cocoa powder make all the difference in flavor (I prefer Ghirardelli), while whole milk guarantees a rich and creamy texture.

Make sure the mixture thickens before taking the pan off the heat. This is super important for the fudgy, creamy texture.

The easiest way to fill a popsicle mold is to use a pitcher or a liquid measuring cup with a spout. This makes it easier to aim and the mixture is less likely to drip. Also, leave a little room at the top, about 1/2-inch. The mixture will slightly expand as it freezes.

To release fudgesicles from the popsicle mold, run the mold under very warm water for 10 to 20 seconds (be careful not to let water on the top). With one hand, hold a single popsicle mold and gently squeeze to loosen the fudgesicle. Pull the popsicle stick with the other hand. Do not force it otherwise it may break. If necessary, run the popsicle mold under warm water for another 5 to 10 seconds.

fudgesicle with a bite taken sitting on top of more popsicles.

Storage Tips

Freeze homemade fudgesicles for up to 2 months. For best results, remove the popsicles from the mold after 48 hours. Place them in an airtight container with parchment paper between layers to prevent them from sticking. For best results, individually wrap the popsicles in plastic wrap to avoid freezer burn.

Recipe FAQ

Are fudgesicles chocolate ice cream?

Not quite. While they do have similar ingredients (sugar, milk, cocoa, etc.), ice cream typically also includes heavy cream and pasteurized eggs.

How do you keep popsicles from becoming icy?

Use full-fat ingredients and add cornstarch to guarantee a creamy texture. It also helps to store the popsicles in plastic wrap to prevent freezer burn.

Can I make fudgesicles without a popsicle mold?

Yes, paper dixie cups are a popular substitute. You can also use a muffin tin or popover pan as an alternative.

stack of fudge popsicles on tray with ice.

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fudgesicles on a baking sheet with ice cubes.

Get the Recipe: Homemade Fudgesicles

Cool off this summer with a nostalgic treat: homemade fudgesicles. These popular chocolate popsicles are easy to make from scratch.
5 (9 ratings)


  • ¼ cup (40 grams or 3 ounces) chopped semisweet chocolate, or chocolate chips
  • 1 tablespoon (14 grams) unsalted butter
  • 2 ½ cups (600 ml) whole milk
  • cup (133 grams) granulated sugar
  • 3 tablespoons (18 grams) unsweetened cocoa powder
  • 1 ½ Tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt


  • In a medium saucepan over very low heat, melt chocolate and butter, stirring frequently to prevent burning, until melted.
  • Add milk, sugar, cocoa powder, cornstarch, vanilla and salt. Whisk until combined and increase heat to medium.
  • Cook mixture until thickened, about 5 to 10 minutes. Set aside to cool slightly. For easy transfer, I like to put the mixture in a pitcher or liquid measuring cup with a spout.
  • Pour mixture into popsicle mold until almost full (they will expand as they freeze). Insert popsicle sticks. Freeze until firm, about 4 hours, but preferably overnight.
  • To release, run very warm water over the popsicle mold for about 10 to 20 seconds. Be careful not to let any water run over the top. With one hand, gently squeeze the popsicle mold and with the other hand pull the popsicle stick up. Refreeze or serve immediately.


Popsicle mold: If your mold doesn’t have a top, put a sheet of aluminum foil over the top and skewer the popsicle stick through it so they stay upright while freezing.
Freeze for up to 48 hours. For best results, remove the popsicles from the mold before freezing for longer, about 2 months.
Store in an airtight container with parchment paper between layers to prevent fudgesicles from sticking. Alternatively, individually wrap them in plastic wrap.
Dairy-free: Use full-fat coconut milk. almond milk or oat milk instead of whole milk.
Serving: 1popsicle, Calories: 166kcal, Carbohydrates: 26g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 103mg, Potassium: 175mg, Fiber: 1g, Sugar: 22g, Vitamin A: 170IU, Calcium: 100mg, Iron: 1mg

Recipe inspired by Smitten Kitchen.

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