Make dairy-free fudgsicles at home with just 4 ingredients. They are all of the smooth, creamy, and chocolaty flavor and texture you remember. But they are better for you made with real fruit, dark chocolate and dairy-free milk. Make it in 5 minutes tonight, and enjoy it in the morning.
Remember fudgsicles, those chocolate ice cream-on-a-stick treats from childhood? They still sell them. Those ice cream bars are highly processed with over 16 ingredients on the label. They also contain barley, dairy, and three different kinds of sugar — sugar, corn syrup, and high fructose corn syrup. What if you could make a healthier fudgsicle at home? One that was actually good for you and good tasting, that had the same creamy chocolate texture you remember from your childhood? What if it cost you less money and tasted even better than the store bought version?
You can make these at home. These dairy-free, low-sugar fudgsicles can be mixed up in less than 5 minutes, from just 4 ingredients. They have rich chocolate fudge flavor and a creamy texture, like you remember. And they are good for you with a healthy serving of fruit. If you like the flavor of banana fudge ice cream you will love these dairy-free fudgsicle bars.Print
4 ingredient fudgsicles are healthier and easy to make at home. You’ll need an ice pop mold and a blender for this easy recipe.
- 3 ripe bananas
- 2 tablespoons Torani dark chocolate syrup*
- 1 cup coconut milk, canned, full fat
- 1 teaspoon vanilla extract
- Add bananas, syrup, coconut milk, and vanilla to a blender jar.
- Blend on high until the mixture is smooth with a uniform consistency.
- Pour into ice pop molds. Add sticks. Freeze in a freezer compartment or chest freezer for 4 to 7 hours, or overnight.
- To serve, run ice pop molds under hot water for a few seconds to loosen ice pops in the mold. Remove from mold. Serve immediately.
*You can use 1 tablespoon cocoa powder and 1 tablespoon honey in the place of the dark chocolate syrup called for in this recipe. Mix the cocoa powder and honey with a small amount of coconut milk before adding it to the blender jar, to moisten the cocoa powder and allow it to blend more easily with the other ingredients.
Keywords: Ice pops, chocolate, fresh fruit, dairy-free
How can I make a creamy fudge ice pop at home?
The secret of the creamy texture in these low-sugar ice pops, is ripe bananas and full fat coconut milk. The commercial version is made with 4 kinds of sugar, palm oil, and 3 different gums to keep the texture soft and prevent these ice pops from freezing rock hard, like an ice cube. There are also 3 preservatives added to keep the bacterial count low, so you don’t get sick. When you make fudgsicles at home you don’t need the preservatives. Make just enough that you can eat them within 6 weeks and keep frozen until you are ready to eat them.
You don’t need all that sugar either. The sugar mediates the texture and prevents the ice pop from freezing hard. The palm oil also mixes up the water molecules and keeps the texture soft. Using ripe bananas and full fat coconut milk will keep the ice pops from freezing hard. A little chocolate syrup adds both sweetness and chocolate flavor.
I don’t have the chocolate syrup, what can I use instead?
I use the Torani brand of dark chocolate syrup because it has fewer ingredients on the label compared to other brands. It also uses cane sugar instead of corn syrup for it’s sweetening. If you prefer to make your own dark chocolate syrup from scratch simply combine 1 tablespoon of cocoa powder with 1 tablespoon of honey and 1 tablespoon of the coconut milk called for in the recipe. Mix with a spoon until smooth and precede with the recipe substituting this for the dark chocolate syrup called for in the recipe.
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