Treat the kids to the creamiest homemade Fudge Pops that are one of the best frozen desserts I’ve ever made. Seriously, these might be packed with nutritious ingredients, but the texture is identical to a classic pudding pop and they are SO darn good. The only hard part of this recipe is waiting for them to freeze!
Fudge Pops
You may know this about me, but if not: I love Popsicles. I love them for snacks, desserts, and every eating opportunity in between. I find that they are a fun way to serve up ingredients the kids may not otherwise want to eat—which is where this recipe comes in!
After I shared my Chocolate Avocado Pudding recipe, a few people told me on Instagram that they were great as pudding pops. I tried it myself and WHOA, they were so right! They are an easy homemade option when you’re craving a pudding pop or Fudgsicle.
These creamy fudge popsicles are crazy easy to make. There’s no cooking or need to simmer, so they are very fast to whip up—and they freeze into the most delish popsicles. They are a decadent chocolate dessert that is packed with healthy fats, protein, and the creamiest texture without even using cream.
Table of Contents
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Ingredients You Need
To make these homemade fudgesicles, you’ll need the following ingredients:
- Avocado: You’ll want them to be ripe and just soft to the touch as it’s the primary source of creaminess in the recipe.
- Plain whole-milk yogurt: You can use regular or Greek yogurt here. It provides additional creaminess in the popsicle recipe.
- Cocoa powder: I use Hershey’s special dark, but any unsweetened cocoa powder will work.
- Vanilla extract: A little vanilla balances the flavor of the cocoa powder nicely.
- Maple syrup or honey: This balances out the flavors in the cocoa powder and avocado with a little sweetness. (Avoid honey for babies under 1 year.) If you prefer to avoid added sugars, you can add a small ripe banana.
- Almond butter (optional): I like to add the almond butter since it makes them just a little creamier, especially if I’m using regular yogurt, but you can omit it if you use Greek yogurt.
Step-by-Step Instructions
Here’s a look at the process of making this recipe. Scroll to the end of the post for the specifics.
- Add the ingredients to the blender.
- Blend smooth, stopping to scrape down the sides of the blender if needed.
- Spoon into popsicle molds.
- Freeze until firm, then enjoy!
TIP: These need to freeze for at least 4-6 hours, so make them in the morning of the day you want to serve them or the day before.
Best Popsicle Molds
I like the Zoku popsicle molds best since they are durable, reliably easy to get out of the molds, and are easy to clean. We like this classic mold shown throughout this post and these mini ones. (This recipe is a little decadent, so the smaller molds would be a great option!)
TIP: Find my full list of favorite Popsicle Molds so you can choose the best one for your family.
Frequently Asked Questions
Sure, just use a dairy-free yogurt.
I like using plain whole milk Greek yogurt but a regular one will work too.
If you start with creamy ingredients, that helps. Then you’ll want to transfer the frozen popsicles to a freezer bag for longer term storage. Letting them sit at room temperature for 5-10 minutes before eating can help them have a perfect texture, too.
How to Store
Transfer frozen popsicles to a zip-top freezer bag and store in the freezer for up to 6 months.
Best Tips for Success
- Use ripe avocado that’s just soft to the touch. You can also use slightly thawed frozen avocado.
- Use regular plain whole-milk yogurt or Greek style.
- To make these dairy-free, use a Greek-style dairy-free yogurt.
- If you use regular plain whole-milk yogurt, I like to add the optional almond butter to ensure ultimate creaminess.
- You can use vanilla yogurt to make them slightly sweeter. Or, you can omit added sugar by skipping the maple syrup or honey and adding a small very ripe banana.
- Taste the mixture before you spoon it into the molds and add more sweetener as needed. (Some cocoa powder is more bitter than others.)
- You can use popsicle molds, ice-pop molds, or small disposable 3-ounce cups and popsicle sticks.
Related Recipes
I’d love to hear your feedback on this recipe if you try it. I love hearing what your kids think of my recipes, so please comment below to share!
So Good Fudge Pops (with Avocado!)
Ingredients
- 1 medium avocado (pit and peel discarded; about ½ cup avocado flesh)
- ½ cup whole-milk Greek yogurt (or regular style)
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon smooth unsweetened almond butter (optional)
Instructions
- Taste the mixture and add a little additional sweetener if needed.
- Spoon into popsicle molds.
- Freeze for 4-6 hours or overnight until firm.
- Remove from molds and serve cold. (You can let them sit at room temperature for a few minutes so they soften just slightly before serving if desired.)
Video
Notes
- Use ripe avocado that’s just soft to the touch. You can also use slightly thawed frozen avocado.
- Use regular plain whole-milk yogurt or Greek style. If you use regular plain whole-milk yogurt, I like to add the optional almond butter to ensure ultimate creaminess.
- The amounts listed are my preference for ensuring that these taste like fudge pops, but you can reduce the maple syrup and/or the cocoa powder to 2 tbsp if you prefer.
- Taste the mixture before you spoon it into the molds and add more sweetener as needed. (Some cocoa powder is more bitter than others.)
- Dairy-free, use a Greek-style dairy-free yogurt.
- Store frozen popsicles in a freezer bag, sealed with as much air removed as possible, for up to 3 months in the freezer.
Nutrition
This post was first published May 2020.
Do you think vanilla whole milk yogurt would work with this or throw off the flavor too much? I have some leftover from another recipe. Thanks!
That should be just fine, enjoy!
Made these with cashew Greek yogurt and they were aaaammmaaazing. Definitely adding to the rotation!
I was skeptical of the taste until I tried it and it’s so yummy! Licked the spatula! My chocolate loving toddler will love these.
I’m curious if this could work as a replacement for chocolate pudding mixes for chocolate cream pie. Would the avocado brown still?
Amy, another great recipe! I appreciate your creativity and it shows to incorporate avocado w cocoa for a tasty treat. Great way to use avocados that are about to spoil or not perfect ripe (we struggle w grocers). I added a little coconut oil for digestive health and subbed a pinch of sugar for syrup. Toddler enjoyed “licking” spatula and will enjoy when pops are frozen tomorrow.
Will honey work instead of Mable syrup
yes
Do you think peanut butter could work in place of almond butter? Thanks!
Sure!
These are so good and easy
So good!!! Creamy, sweet, delicious, and easy!
These tasted so good. I spooned them out.
They were not coming out of the molds, any idea why? I left them out a bit or put hot water. They were just fudgy & yummy but didn’t budge
What kind of molds were they?
These are phenomenal!!
My son absolutely loves these. Will be making again. I used a little more cocoa powder since it was still a little green in color from the avocados. Greek yogurt gives it a great tang and these popsicles aren’t nearly as sweet as the store bought ones. Love the recipe!
Anything healthy I can replace the avocado with? My girl is allergic 🙁
You can use ripe banana