Frozen Fudge Pops

By Kim Severson

Frozen Fudge Pops
Amber Fouts for The New York Times
Total Time
10 minutes, plus freezing
Rating
4(669)
Comments
Read comments

These easy fudge pops, with a mix of cream and milk, combine the fun of an ice cream truck Popsicle with the sophistication of a rich chocolate ice cream touched with salt. The key is making sure the ingredients are well emulsified in a blender. These will melt quickly so enjoy them right out of the freezer.

Featured in: Fudge Pop Perfection

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 small pops, fewer if larger molds are used
  • 6ounces good-quality chocolate, at least 54 percent cacao
  • 2cups whole milk
  • ½cup cream
  • ¼cup sugar
  • 2tablespoons unsweetened cocoa
  • 2teaspoons vanilla
  • ½ to 1teaspoon kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

167 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 7 grams protein; 212 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Break up chocolate and put into a blender. Bring milk, cream, sugar and cocoa to a light boil and immediately remove from heat. Pour milk over chocolate, add vanilla and salt and allow to sit for a few minutes to soften chocolate. Blend until chocolate and milk are emulsified and the mixture is smooth.

  2. Step 2

    Pour into eight 3-ounce paper cups (there may be a little left over), or use ice pop molds. If using the small cups, place in freezer for about 1 hour before inserting wooden craft sticks so the sticks will stand straight.

  3. Step 3

    Freeze well for 24 hours. Pops may be taken out of paper cups and stored in a heavy freezer bag.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
669 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Michael in YVR

I am a big salt lover, especially in sweet-salty combos, but I have to agree with the previous commenter that a full teaspoon of kosher salt here seems excessive. The taste, otherwise so creamy and delectable, is right on the edge of peculiar because of the saltiness.

The recipe might also benefit from a note that table salt is twice as salty as kosher so that anyone unwittingly substituting a full teaspoon of table salt would be in for a very unpleasant surprise.

Pat

Instead of using whole milk, I used Silk Pecan Milk. It turns out great.

Elizebeth

Yummy! I didn't have kosher salt so I used a smaller amount of sea salt and added a bit of cayenne pepper. Nectar of the Gods! Amazingly delicious!

phillip roullard

These are the bomb! I have made these for friends who have come for dinner and they are winners! I don't bother with salt. What for? Chocolate should NOT have salt. That is just blasphemous. A ruination of good 72% chocolate which is what I use in these fudge pops. So good! I didn't have milk for one batch I made so I used coconut milk which made them even more deliciously richer!

Maghil

Texture = icy. Not in a good way. Just like all homemade popsicles. 1 tsp of kosher salt (Diamond brand) a little too much.

JMD

The two main brands of kosher salt have crystals that are different shapes and sizes, so equal measures by volume actually contain different weights in grams. Most recipes calling for kosher salt base the measurement on Diamond Crystal brand; if using Morton brand, a little over half the recipe amount will result in the same saltiness. Better yet, measure by weight instead of volume.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.