Fudgesicles
You will never buy fudgesicles again from a store after you have made these delicious ones at home. They are a welcomed rich, creamy and cool indulgence in summer.
Makes
Serving size
Ingredients
6 ounces semi-sweet chocolate, chopped
2 cups whole milk
½ cup heavy cream
¼ cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla
1 pinch sea salt
1 chipotle pepper minced (canned with adobo sauce, sauce rinsed off)
Special Equipment:
8 3-ounce ice molds or small paper cups
Electric blender
Instructions
- Place chopped chocolate in a large mixing bowl.
- Combine milk, cream, sugar, cocoa and vanilla in a medium saucepan over medium heat.
- Bring to a boil and remove from heat.
- Pour milk mixture over chocolate. Add salt and allow to sit until chocolate melts.
- Add chipotle pepper and process in a blender until the mixture is smooth.
- Pour into eight 3-ounce ice pop molds or paper cups.
- Add spoon to the middle of the paper cups after 1 hour if you don’t have ice pop molds.
- Freeze for about 4-5 hours.
Cooking Tip
You can play with the flavoring in these ice pops try a little cinnamon instead of vanilla for a ‘Mexican chocolate’ twist.
Recipe Contributed by FamilyCook Productions
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