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Creamy Chocolate Ice Pops (vegan + gluten free fudgsicle copycat)

RecipesAmanda Walter | Maple Alps12 Comments

I remember when I was young, my grandparents owned and operated a convenience store in town. In the summer, they would let us have some treats from the freezer and I would always choose a chocolate popsicle. No, this was not a Fudgsicle, but rather a chocolate flavoured popsicle. I don't know if any of you have ever had one, but I loved them.

Then, one day, I did try a Fudgsicle, and I loved it. It was creamy and soft and had so much chocolate goodness - not the watery hardness of my former love. 

Trying to come up with replicating this delicious cold treat has proved quite the task, but I took a cue from my Chocolate Cream Pie and came up with something quite tasty!

Creamy Vegan Chocolate Ice Pops | www.maplealps.com

Because of the added arrowroot powder, it helped make it much more creamy and gooey, which, in my humble opinion, is the best part about Fudgsicles. It feels just like eating an actual one - the texture is perfect.

Creamy Chocolate Ice Pops | www.maplealps.com

I had some issues getting these babies out of the mould, so they aren't the prettiest, but they sure are tasty!

The best thing about making cold treats is how easy it is to mix things up and come up with fun combinations. I added almond flavour to these pops to add a chocolate almond flavour (my fav!), but you can do whatever you want! I notice that I don't really taste the coconut from the coconut milk when I add flavouring, so I like to skip it sometimes and have a more coconut-chocolate flavour.

Creamy Chocolate Ice Pops

Creamy Chocolate Ice Pops
Makes 4-5 Ice Pops**

1 cup coconut milk (full fat works best)
¾ cup unsweetend soy milk
¼ cup cane sugar (or less, depending on how sweet you want it)
1 tbsp arrowroot powder
1 ½ tbsp cocoa powder
½ tsp almond extract (if you don't like almond flavour, skip this ingredient, or substitute with vanilla or something fun!)

 

1. In a saucepan, whisk together all ingredients, constantly stirring until thick to avoid clumps. 

2. Pour into popsicle mold and freeze for at least 6 hours, or overnight.

3. To remove, run mold under hot water for 10-15 seconds and pull out carefully. To store, I wrap the pops in parchment paper (separately) and keep them in a freezer bag.

**Note: I like making these in small batches when I want to make other flavours as well. For a full tray, simply double the recipe!