Fudge Pops

February 27th, 2014 by Erin Gennow
Fudge Pop

Fudge Pop

Fudge Pops

Creamy, cold and chocolaty — these homemade fudge pops use all natural ingredients, and a bit less sugar than packaged fudge pops.

If using paper cups and wooden pop sticks, either insert the wooden sticks ¾ way through freezing, or lay aluminum foil over the cups, and insert the wooden stick through the foil.  The foil will help hold the stick upright.

Prep Time: 5 minutes

Inactive Prep Time: 10-15 minutes

Freeze Time: 4+ hours; overnight is best (or 10 minutes with a Zoku)

Makes:  about 6 ice pops, depending on your mold size


2 tablespoons unsweetened cocoa powder

3 tablespoons pure maple syrup (or honey)

¾ cup milk

½ cup plain yogurt

½ teaspoon pure vanilla extract

Tiny pinch of sea salt


Blender, optional, but best

Ice pop molds; or paper cups, wooden pop sticks and aluminum foil


Add all the ingredients to a blender.  Blend until smooth, about 1 minute.

Pour into your ice pop mold and freeze overnight for best results (but a minimum of 4 hours).  Freeze time will also depend on the size of your molds.

Two years ago on The Daily Morsel

Three years ago on The Daily Morsel


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