Fudge Ice Pops


Fudge Ice Pops.

What ever you call them, call them delicious.
These are the ultimate summer treat…fudgey, creamy, and rich!

This recipe is from the recipe book 200 Best Ice Pop Recipes by Andrew Chase.  I was given the opportunity to review this book, and let me tell you it doesn’t disappoint.
If there is a recipe for an ice pop, it’s in here.  (I have such a tough job!)

While I flipped through this book, wiping drool from my chin, I had a tough time deciding which recipe to start with first…Coconut Ice Pops or Peanut Butter Ice Pops or Cherry Soda Ice Pops…oh my!  I ended up choosing the Fudge Ice Pops because these are a family favourite and I wanted to see if they were as delicious as the ones I usually buy.  And oh my are they ever!  In fact they’re a million times better.

I think this author is on to something here with many of his recipes…quite a few of the creamy ice pop recipes use sweetened condensed milk.  Yum.  I just never even thought of adding it to my ice pop recipes, but I think it’s genius!  They come out smooth and creamy and I’m sure it’s from this milk.  Yum.

Fudge Ice Pops {A-Pretty-Life}

These Fudge Ice Pops are the fudgiest creamiest most delicious fudgesicle ever.  Ever.


Fudge Ice Pops

  • Yield: 3


  • 2 1/4 cups milk
  • 1 tbsp tapioca flour (it’s also called tapioca starch)
  • 1/2 cup unsweetened cocoa powder
  • 2 oz semisweet chocolate (chopped)
  • 3/4 cup sweetened condensed milk
  • 3/4 tsp vanilla extract


  1. Over medium heat, in a saucepan whisk together the milk and the tapioca flour, then whisk in the cocoa powder.
  2. Bring to a boil while whisking constantly, then reduce the heat and simmer, while stirring often, for about 5 minutes.
  3. Remove from the heat, then add the semisweet chocolate, and stir until the chocolate is completely melted and the mixture is smooth.
  4. Stir in the condensed milk and the vanilla.
  5. Set aside to cool.

Making the Ice Pops:

  1. Option #1: You can use an ice pop mold kit. BUT I had a terrible time getting mine out of the molds, so I went with option #2.
  2. Option #2: You can pour the mixture into a mold (or small cup) of your choice, freeze until slushy, then insert sticks and freeze until solid.

– – – –

Have a delicious day!

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  • Reply Elaine - Visual Meringue May 24, 2013 at 2:45 PM

    Those look so good! And I LOVE your photo styling here. :). Looks so nice and icy!

  • Reply Laura @ Thriftyhomemaking May 26, 2013 at 9:35 AM

    Mmm these look yummy! Thanks for sharing!

  • Reply Ali May 26, 2013 at 10:41 AM

    Yum! The perfect Summer treat 🙂 What a cool book!

  • Reply ingrid@nowathomemom May 29, 2013 at 11:17 AM

    oh! these are pretty and look so delicious! 🙂
    stopping by from The 36th Avenue

  • Reply Desiree @the36thavenue May 29, 2013 at 12:40 PM

    Looks wonderful!
    Thank you so much for linking up to our party!

    • Reply Jo-Anna May 29, 2013 at 8:13 PM

      Thank you so much Desiree! Thank you too for hosting!

  • Reply Cindy May 30, 2013 at 10:04 AM

    Do you know why tapioca flour is required? Does it function as a thickening agent? Do you think it could be replaced with corn starch or regular flour?

    • Reply Jo-Anna May 30, 2013 at 12:00 PM

      Hi Cindy!
      Tapioca is usually used as a thickener. I think you could probably use cornstarch as an alternative – I haven’t tried it though. If you try it out let me know if it works or not! (I wouldn’t use regular flour though)

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