Vegan Chocolate Fudge Ice Pops

Vegan Chocolate Fudge Ice Pops

This is one of those times where the homemade vegan version of a nostalgic childhood favorite treat is actually better than the original. Lofty words, I know, but it's true. These homemade 'Fudgsicles' are creamy, fudgy, chocolately, silky smooth, and so easy to make!
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 8 minutes
Freezing: 4 hours
Total Time: 4 hours 13 minutes
Servings: 10 standard ice pops
Author: Crumbs & Caramel


  • 3 cups almond milk, divided
  • 2 1/2 tbsp cornstarch
  • 2/3 cup vegan chocolate chips
  • 2/3 cup granulated sugar
  • 2 1/2 tbsp unsweetened cocoa powder
  • 1 1/2 tsp vanilla extract


  • In a small bowl, whisk together 1/2 cup of almond milk with the cornstarch, until smooth and no lumps remain. Set aside.
  • In a heavy-bottomed medium sized saucepan, combine the remaining ingredients. Heat over medium heat, and whisk continuously until the chocolate chips have melted, and the mixture is smooth and glossy. Turn the heat to medium-high to get the mixture simmering. Stay close, keep whisking or things will stick and possibly burn.
  • Once the mixture is bubbly, stream in the cornstarch slurry, whisking constantly. Cook for a minute or 2, or until the mixture thickens a bit. Remove from heat.
  • Let cool until no longer scalding hot but not so much that it has set or it might be difficult to pour into the molds. If there is a layer of "skin" on the top, gently remove it as it will make lumps in the ice pops.
  • Pour the mixture into the ice pop molds and cover. Place in the freezer in a level spot. After about an hour, insert the wooden ice pop sticks (if you add them before the ice pops have frozen a bit, the sticks can sink and you'll be left with stubby, crooked handles. ) Return to the freezer and freeze for another 3-4 hours, or until set.
  • To remove ice pops, run each mold cavity under hot water, gently pulling on the stick until the ice pop comes out. Enjoy!


*Soy milk is our preferred dairy-free milk, however the almond milk provided a better flavor during the testing of this recipe. If you need a nut-free milk, rice milk might be a good option!
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