Honestly, my kids are not for lack of frozen treats during the summer. Our freezer is full of freeze pops and other frozen juice treats. There are so many great safe cheap options out there in popsicle world…unless you really want a creamy dairy-free fudgesicle.
Dairy-free fudgesicles are harder to find, and pretty dang expensive too. For the price of a few boxes, you could buy some new popsicle molds!
Thankfully, this little recipe is so easy. It’s the same recipe for chocolate pot de creme too, so if you have more filling than popsicle molds, this is great pudding.
The final product is creamy and chocolaty, not icy or sorbet-like. You could add some sugar to taste if your chocolate chips are too bittersweet, but my kids are into dark chocolate.
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Dairy-Free Fudgesicles
Ingredients
- 1 cup safe chocolate chips ( I used Divvies)
- 1/2 cup dairy-free Vanilla or Chocolate milk (depending on how intense you want it to be!)
- 1 12 ounce box of silken tofu, liquid drained
Instructions
- In a microwave-safe bowl, heat the soymilk and chocolate chips slowly, 30 seconds at a time stirring in between zaps, until melted and smooth.
- Using a stand blender, immersion blender, or a food processor, mix the warm chocolate soy mixture with the box of tofu until smooth and creamy.
- Add some sugar to taste at this point if you think the pudding needs it and mix well.
- Spoon into popsicle molds and freeze.
Notes
Read my post on dairy-free milk alternatives.
mmm, I love making fudgesicles! Cute pics 🙂
How can I not try these after looking at those happy faces.
YUM! The pictures are the best 🙂
How many pops does this recipe make? Also, does it matter which consistency tofu you use – firm, extra firm, soft?
Hi Jen, this makes about 22 ounces of chocolate pudding. My Tupperware popsicle molds are 2 ounces each, when I put them in push-up pop molds, those are 3 ounces each. I use the Mori-Nu Soft Silken tofu, the kind that comes in the aseptic boxes that don’t need refrigeration.