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DIY Fudgesicles

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Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice proves that it's worth the (minimal) effort to make your own version of these childhood favorites.



Why would you make these yourself? Check out the ingredients label on a commercial brand. The real question is: Why wouldn’t you? 

With only 6 ingredients (counting vanilla and salt), these are lean and clean, super flavorful, and refreshing, and you can use the type of milk and cocoa powder you like best. Believe it or not, low fat milk makes the most flavorful and refreshing pops of all, but you can have it your way. Did I say they were easy to make? They are.


Makes ten 3-ounce fudgesicles

3/4 cup sugar
3/4 cup unsweetened natural or Dutch process cocoa powder
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk (any fat percentage)
1/2 teaspoon pure vanilla extract (optional)
Ice pop mold with 10 cavities (or 10 individual molds)

See the full recipe (and save and print it) here.

Get excited about Alice's forthcoming book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor, too). 



Photo by James Ransom

Tags: fudgsicles, ice pops, chocolate, how-to & diy, summer, frozen desserts, ice cream, popsicles, no-cook desserts

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