Since I was a little girl one of my most favorite summer treats have been fudge pops. They are frosty and creamy and just so delicious. As yummy as they are though, anything that is store-bought is always made with extra fillers and icky ingredients so when I saw this recipe for homemade pops and realized just how easy they were to make we had to give them a whirl! I promise you, once you have these pops you might never go back to the prepackaged ones again!
This fudge pop recipe comes from “Everyday Food with Sarah Carey” and it’s just so quick and simple to make that you won’t believe it. (**see video below**) In fact, my daughter actually made this batch herself, I just assisted with the pouring because the mixture is very hot.
I have made these quite a few times now and while the original recipe calls for whole milk and heavy cream, I actually prefer them just a little lighter so I like to use 1% milk and half-n-half. I think that the “mouth taste” with the lighter ingredients is just a little better but feel free to make these however you wish. Either way they will be refreshing and delicious. Enjoy!
- 2 tsp cornstarch
- 1 1/2 cups milk, divided
- 1 1/3 heavy cream or half-n-half
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp Kosher salt
- 2 tsp pure vanilla extract
In a 2 qt saucepan whisk together the cornstarch and 2 tbs of the milk until smooth. Then whisk in the remaining milk, cream, cocoa and salt. Bring to a boil over medium-high heat while stirring constantly, cook for 1 minute. The mixture will begin to thicken up considerably at this stage.
Stir in the vanilla and transfer the mixture to a large pouring vessel such as a measuring cup. Fill the ice pop molds and freeze until solid, at least 6 hours. Before serving, run the molds under hot tap water to release the pops.
Video courtesy of “Everyday Cooking”