Frozen Fudge Pops

By Kim Severson

Updated August 22, 2017

  • Amber Fouts for The New York Times
Media 1 of 1
Total Time
10 minutes, plus freezing
Rating
4(674)
Comments
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These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt. The key is making sure the ingredients are well emulsified in a blender. These will melt quickly so enjoy them right out of the freezer.

Featured in: Fudge Pop Perfection

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Ingredients

Yield:8 small pops, fewer if larger molds are used

  • 6 ounces good-quality chocolate, at least 54 percent cacao

  • 2 cups whole milk

  • ½ cup cream

  • ¼ cup sugar

  • 2 tablespoons unsweetened cocoa

  • 2 teaspoons vanilla

  • ½ to 1 teaspoon kosher salt, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

23 grams carbs; 23 milligrams cholesterol; 167 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 8 grams fiber; 212 milligrams sodium; 7 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.

  2. Step 2

    Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.

  3. Step 3

    Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

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Ratings

4 out of 5
674 user ratings
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Comments

Michael in YVR

I am a big salt lover, especially in sweet-salty combos, but I have to agree with the previous commenter that a full teaspoon of kosher salt here seems excessive. The taste, otherwise so creamy and delectable, is right on the edge of peculiar because of the saltiness.

The recipe might also benefit from a note that table salt is twice as salty as kosher so that anyone unwittingly substituting a full teaspoon of table salt would be in for a very unpleasant surprise.

Pat

Instead of using whole milk, I used Silk Pecan Milk. It turns out great.

Elizebeth

Yummy! I didn't have kosher salt so I used a smaller amount of sea salt and added a bit of cayenne pepper. Nectar of the Gods! Amazingly delicious!

c.mere

Too sweet! But in hindsight when using chocolate chips (all I had!) instead of the suggested dark chocolate I should have cut the sugar. Otherwise very good and simple and I’ll try again!

phillip roullard

These fudgesicles are the best! I subed coconut milk for the whole milk and they still came out so smooth and wonderful.

phillip roullard

These are the bomb! I have made these for friends who have come for dinner and they are winners! I don't bother with salt. What for? Chocolate should NOT have salt. That is just blasphemous. A ruination of good 72% chocolate which is what I use in these fudge pops. So good! I didn't have milk for one batch I made so I used coconut milk which made them even more deliciously richer!

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