Homemade Fudgesicles
A delicious dairy-free ice cream bar! Think magnum copycat! These are made super incredible with a healthy sea salt caramel.
Servings: 9 popsicles
Equipment
Ingredients
- 1 can coconut milk
- ¾ cup dark chocolate chips
- ¼ cup almond butter
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- ¼ teaspoon sea salt
Instructions
- In a medium pot put the coconut milk and the chocolate chips. Place the pot over low heat and whisk until the chocolate chips melt making a well-mixed chocolate milk, then remove from heat. (Do not heat too quickly or the chocolate will seize)
- In another small pot place the almond butter, maple syrup, coconut oil, and sea salt. Stir the mixture over medium heat just until it starts to bubble and then remove this caramel from the heat.
- For a top-filling popsicle molds: Place 2 tablespoons of the chocolate mixture in each popsicle mold. Place the popsicle molds into the freezer for 2 hours until the chocolate layer is frozen or almost fully frozen. Now distribute all the caramel on top of the frozen chocolate layer. Place the rest of the chocolate on top of the caramel layer, then add the popsicle sticks. Freeze for another 4-8 hours until they are fully frozen.
- For side-filling popsicle molds (see photo in blog post above): Put the popsicle molds on a tray and insert popsicle sticks. Place a big tablespoon of caramel in the bottom of the molds (I like to drizzle it in a few areas). Pour in the chocolate mixture until each mold until it’s almost full. Now drizzle the rest of the caramel on top. Place the popsicle molds into the freezer for 5-8 hours or overnight until fully frozen.
- Remove popsicles from molds and enjoy!
- Optional caramel topping: Make a little more caramel with 2 tablespoons almond butter, 1 tablespoon maple syrup, 1 teaspoon coconut oil and place in a pot over medium until it starts to bubble. Remove this from heat, and let it cool down. Drizzle this caramel over the popsicles and sprinkle with ¼ cup chopped roasted almonds.
Notes
For best storage results remove the popsicles from the molds once they are fully frozen and place them into a ziplock bag. Store them in the freezer and eat them within 6 months.
To make these fudgesicles dairy free use dairy-free chocolate chips.
This is the popsicle mold I use in the photos for a magnum-style ice cream bar.
This recipe makes me 9 popsicles, in molds that hold ⅓ cup of liquid each.
Nutrition
Calories: 270kcal | Carbohydrates: 19g | Protein: 2g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 73mg | Potassium: 232mg | Fiber: 2g | Sugar: 16g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg