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Homemade fudgesicles on a serving tray
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5 from 1 vote

Homemade Fudgesicles

These easy homemade fudgesicles are made with sugar, cocoa powder, milk, and yogurt for a delicious frozen treat. For an extra-fabulous dessert, add a little bourbon!
Prep Time10 mins
Freeze Time7 hrs
Total Time7 hrs 10 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 people
Calories: 164kcal


  • popsicle molds (6 cavity mold)


  • ½ cup sugar (white or brown)
  • ½ cup unsweetened cocoa powder (non-alkalized or Dutch process)
  • 1 TB cornstarch
  • 2 cups whole milk or full-fat coconut milk
  • 1 ½ oz bourbon (optional) Or swap another whiskey or liqueur
  • ½ cup plain yogurt


  • Add the sugar, cocoa powder, and cornstarch to a medium pot. Begin slowly whisking in the milk, stirring until the powder is mostly absorbed.
  • Heat the mixture over medium heat, whisking often until the milk begins simmering. Continue simmering for 2-3 more minutes.
  • Turn off the heat. Add the bourbon and stir.
  • Add the yogurt and whisk until incorporated.
  • Freezing the Fudgesicles:
    Let the mixture cool to room temperature, and then pour into popsicle molds.
    Make sure not to go above the mold's fill line, because the mixture will expand slightly while freezing.
    If your molds include popsicle sticks, add them now. If not, freeze until the fudgesicles are firm enough to insert the sticks, and then add them.
    Freeze fudgesicles for at least 7 hours, or overnight. (The alcohol makes these take longer to freeze than traditional popsicles.)
  • Removing the Fudgesicles from the Molds:
    To remove the popsicles from the molds, run warm (or hot) water over the bottom of each mold, or dip the molds into a container filled with warm (or hot) water. The water temperature needed will depend on your molds.
  • Making Multiple Batches of Fudgesicles:
    If using wooden popsicle sticks (or any stick that is not part of the popsicle mold), you can make multiple batches of fudgesicles and store them for later. To store the fudgesicles, remove them from the mold, wrap each fudgesicle in wax paper, and store in a freezer bag.


This recipe is written for a 6-cavity popsicle mold, and makes approximately 18oz of fudgesicle base.  You may need to adjust the ingredient amounts for your particular mold.  If you end up with too much fudgesicle base, you can refrigerate the liquid for up to 2-3 days, and then make more popsicles.


Calories: 164kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 46mg | Potassium: 248mg | Fiber: 2g | Sugar: 22g | Vitamin A: 152IU | Calcium: 126mg | Iron: 1mg