Who doesn’t love frozen fudge pops? Many of my childhood summer memories include sprinklers, bike rides, hide-and-go-seek, ice cream trucks and Fudgsicles galore!
My neighbors have been following the 100 Days of Real Food guidelines for over year now. They make their own sandwich bread, mozzarella cheese, granola, and….
Frozen fudge pops.
When I saw their kids happily licking away at the chocolaty goodness frozen on a stick, I had to know where they found a recipe to mimic that childhood favorite. No surprises! It was the 100 Days of Real Food recipe for Homemade Fudge Pops.
Lisa’s recipe from 100 Days of Real Food is ridiculously easy, uses no granulated sugar, and tastes a lot like the real deal. It takes less than 5 minutes to whip the liquid together, pour it into ice pop molds and toss them in the freezer.
When I made my batch, I halved her recipe since I only have one small tray of ice pop molds, and I substituted sour cream for the plain yogurt because it’s what I had in my fridge today. I figured the sour cream would give the needed tartness that the plain yogurt adds.
I’d love to try coffee flavored Greek yogurt as the add-in next time….
We’ve made these homemade frozen fudge pops twice now, and my kids are fans. And as any parent knows, they’re the best (and most honest) judges of all!
- ⅓ cup pure maple syrup
- ¼ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¾ cup whole milk
- ½ cup sour cream
- Whisk the syrup, cocoa powder and vanilla together in a medium mixing bowl until it's smooth and glossy, without any lumps.
- Pour the milk and the sour cream into the syrup mixture, and whisk until it's combined.
- Pour the fudge pop liquid into your popsicle molds, leaving ¼" of space at the top. Freeze the fudge pops for at least 6 hours, or overnight. Makes 6 small fudge pops.
- TIP: Pass the frozen fudge pop under warm water for a second or two to make it easier to pull apart before eating.
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