A quick and easy homemade version of frozen fudge bars. The addition of instant espresso powder heightens the flavors of this favorite summer treat.

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I loved Fudgsicles as a kid. It has been years since the last time I enjoyed a fudge pop. I finally caved in and was about to pick up a box at the market.

Rich, sweet, and creamy. These frozen chocolate fudge pops are a welcome treat all year long!

Ingredients

Unlike the boxed chocolate fudge pops sold at the markets, these homemade version use all natural simple ingredients! No high-fructose corn syrup, palm oil, or hard to pronounce preservatives. You will need sugar, salt, and:

Milk & Cream: Use both milk and crema ingredients or swap in half and half for both.
Chocolate: This recipe uses a combination of unsweetened cocoa powder and chopped dark chocolate.
Cornstarch: Since these fudge bars are eggless, the addition of cornstarch is necessary to plump up and thicken the chocolate mixture.
Optional instant espresso po wder to intensify the bar’s chocolate flavors.

Recipe Variations

These fig fudge popsicles use the same base mixture. Thinly sliced fresh figs are added to the popsicle mold. The frozen treat is then garnished with melted white chocolate and chopped pistachios.
Sliced strawberries, mixed berries, and bananas are also great additions as well. Coat the frozen bars in chocolate magic shell or simply drizzle with melted chocolate.
Or, make a vanilla fudge pop! Simply omit the cocoa powder and espresso powder. Add in 2 teaspoons of pure vanilla extract or vanilla bean paste.

Assembly Instructions

Whisk together milk, cream, and cornstarch. Bring mixture to a boil to cook out cornstarch flavor. Whisk in cocoa powder and espresso powder.
Pour hot liquid over bowl of chopped chocolate. Stir to combine. Then, add sugar and sugar.
Transfer mixture into popsicle molds. Freeze until solid!

I use these Norpro Frozen Ice Pop molds from Amazon.

I also recommend these flexible silicone molds. They are a bit more expensive, but can be used for baking as well as freezing.

Tip

Work quickly when unmolding those frozen fudge pops.
- I suggest unmolding the bars and then wrapping them in plastic wrap and immediately storing them in the freezer for 10-15 minutes, or until ready to enjoy. This will ensure the frozen pops remain solid.

Fans of homemade fudgsicles will love these Fig Fudge Popsicles! They’re topped with white chocolate and pistachios.
These s’mores ice cream bars are the perfect bite sized summer treat! Graham cracker crust bottom, no-churn chocolate ice cream with chocolate chips, topped with a toasted marshmallow.
These almond mocha ice cream bars feature no churn mocha ice cream dipped in melted chocolate with chopped almonds.

Frozen Fudge Bars

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The addition of instant espresso powders heightens the chocolatey flavors of these frozen fudge bars. Here's a quick and easy homemade version of a favorite childhood summer treats!

Yield: makes 8 popsicles

Prep Time: 10

Freeze Time: 4 30

Total Time: 4 40

Servings: 8 pops

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Ingredients

▢ 1 ¾ cup whole milk
▢ 1 cup heavy cream
▢ 2 Tablespoon cornstarch
▢ ¼ cup unsweetened cocoa powder
▢ 1 Tablespoon instant espresso powder, optional
▢ ½ cup dark chocolate, roughly chopped
▢ ¼ cup Tablespoons granulated sugar
▢ ½ teaspoon kosher salt

Instructions

In a heavy bottomed sauce pot, whisk together milk, cream, and cornstarch. Bring to a boil. Remove from heat and add cocoa powder and espresso powder. Whisk until cocoa powder has dissolved.
Place chopped chocolate in a large bowl. Pour hot liquid mixture over chocolate. Let sit for a couple minutes to allow the chocolate to melt. Stir to combine. Add sugar and salt. Mix until distributed. Let mixture sit for a couple minutes to allow to cool.
Transfer to a large pitcher (or large liquid measuring cup) and pour into popsicle molds. Place in freezer for 30 minutes. Insert wooden sticks into molds and return to freezer for another 4 hours until fudge bars are solid.

Notes

Equipment Notes: I use these popsicle molds from Amazon.

Storage:

Individually wrap frozen pops in plastic wrap and keep in an airtight container in the freezer for up to two weeks.

Nutrition

Author: Maryanne Cabrera

Course: Dessert

Cuisine: American

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Reader Questions and Reviews

Gail says:

August 27, 2014

Yum! I am obsessed with Fudgesicle’s and seeing this recipe made my mouth water. I’ve been eating the 100 calorie ones but your recipe has to be SOOOOO much better. I think I’ll have to give it a try!

- Maryanne Cabrera says:
  
  August 28, 2014
  
  The cream makes it 1000x better! :)
Liz @ Floating Kitchen says:

August 27, 2014

Love these and your photos (even the melty ones!) turned out FAB!

- Maryanne Cabrera says:
  
  August 28, 2014
  
  Thanks Liz! :)
Sarah @ Snixy Kitchen says:

August 27, 2014

I’ve also had a hankering for fudge bars! I sent Lucas to the store the other night for a box of fudge bars, but he called me from the store to tell me none of the options looked like something I’d want to eat. Now I know to make my own!

- Maryanne Cabrera says:
  
  August 28, 2014
  
  Aw, you sent Lucas to the store alone?! Haha, I make Alex do that all the time. We facetime at the market so I can see my options.
Mrs. B says:

August 29, 2014

Wow! These look great. Matthew and I will have to make some before the weather starts getting cold. Where did you get your popsicle mold?

- Maryanne Cabrera says:
  
  September 1, 2014
  
  Hi Mrs. B! I bought them from Amazon. Here’s the link: http://amzn.to/1npY1i1
Rachel @ Bakerita says:

September 1, 2014

These bars look amazing!! Definitely need to make these to keep as the perfect chocolatey treat!

- Maryanne Cabrera says:
  
  September 1, 2014
  
  Thanks Rachel! Can’t wait for you to try them! :)