DIY Fudgsicles Recipe

Vicky Wasik

Why This Recipe Works

  • Skim milk allows the full chocolaty flavor to shine through loud and clear.
  • Heating the milk until it's just warm ensures it won't curdle or damage the gelatin.
  • Gelatin replicates the unique texture of a Fudgsicle, while helping the pops retain their shape even as they melt.
  • Dividing the milk helps the Fudgsicle base cool faster.
  • Lightly greasing the popsicle molds provides a clean release.

Made with Dutched cocoa powder, these homemade Fudgsicles have an even deeper chocolate flavor than the original. Balanced by the butterscotch-y sweetness of brown sugar, they're especially refreshing and intense on a hot summer's day.

Recipe Details

DIY Fudgsicles Recipe

Active 10 mins
Total 4 hrs
Serves 8 popsicles


For the Gelatin:

  • 1/4 ounce unflavored gelatin powder (2 1/4 teaspoons; 7g)

  • 1 ounce milk (2 tablespoons; 30g), preferably skim (though any percentage will do)

  • 1/2 ounce vanilla extract or crème de cacao (1 tablespoon; 15g)

For the Fudgsicle Base:

  • 5 ounces light brown sugar (2/3 cup; 140g)

  • 1 1/2 ounces Dutch-processed cocoa powder(1/2 cup; 40g)

  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 18 ounces milk (2 1/4 cups; 510g), preferably skim (though any percentage will do), divided


  1. For the Gelatin: In a small bowl, combine gelatin, milk, and vanilla extract or crème de cacao, mixing with a fork until smooth. Set aside until needed.

  2. For the Fudgsicle Base: Combine brown sugar, Dutched cocoa powder, and salt in a 3-quart stainless steel saucier, whisking to break up any lumps. Stir in approximately half the milk, then warm over medium heat until just beginning to steam, but not yet bubbling, less than 5 minutes. Immediately remove from heat and stir in gelatin mixture. When gelatin is fully melted, incorporate remaining milk.

  3. Lightly grease 8 three-fluid-ounce molds. Transfer Fudgsicle base to a quart-size measuring cup, then divide base between molds. Cover each with foil and freeze until slightly firm, about 45 minutes. Insert popsicle sticks through foil and continue freezing until completely solid, about 3 hours.

  4. To unmold, run molds under hot tap water for about 30 seconds, then slide a paring knife between the pop and the mold to let air slip in for an easier release. Enjoy immediately, or wrap individually in plastic and freeze up to 3 weeks.

Special Equipment

3-quart stainless steel saucier, whisk, quart-size measuring cup, popsicle molds, popsicle sticks


Homemade Fudgsicles hinge on the dark color, robust flavor, and relatively high pH of Dutched cocoa powder, so it's imperative that you reach for the good stuff. In supermarkets, look for brands like Droste, or save some money by ordering in bulk online, where brands like Cacao Barry can retail for as little as $9 a pound.

You can read about our favorite popsicle molds right here.

This Recipe Appears In

Nutrition Facts (per serving)
119 Calories
1g Fat
24g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 119
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 1mg 0%
Sodium 84mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 21g
Protein 4g
Vitamin C 0mg 0%
Calcium 104mg 8%
Iron 2mg 11%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)