Vegan Fudge Pops
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If you were a fan of fudge pops growing up, then you will love these Vegan Fudge Pops! I use only 6 ingredients for this simple recipe that you'll want to make all summer long!
If you're looking for more vegan cool treats, check out my Lemon Popsicles, Healthy Orange Julius, or my Rainbow Smoothie Bowl.

Table of Contents
If you love making organic ice cream at home (like me!) then you will love these vegan ice cream bars. These are incredibly nostalgic as they remind me of the classic fudge pops from the ice cream truck growing up. But, these only have 6 organic ingredients so these vegan ice cream bars are so much better for you than the classics.
The original fudge pops have artificial flavors, aspartame, and other ingredients that I can't pronounce and definitely don't want to eat! This recipe is organic ice cream you can'll feel good about indulging in. Every time I eat these, it takes me down memory lane and I just want to call my brother and reminisce about running as fast as we could down our 200 foot drive way to catch the ice cream truck as kids.


Why You'll Love This Recipe
6 Ingredients: This easy recipe for Vegan Fudge Pops has just six simple ingredients. Yes, six ingredient vegan ice cream bars! I use organic coconut cream, coconut sweetened condensed milk, Dutch cocoa, and vanilla extract for the fudge pops. You can stop there, but I also dip these in a mix of dark chocolate and coconut oil for the ultimate chocolate dessert.
Nostalgic: Fudge pops or fudgesicles were my all time favorite popsicles as a kid, because I love chocolate! They are creamy, chocolatey, and cool. The perfect treat on a hot summer day, you can never go wrong with a fudge pop. Traditionally they are made with milk, however, I have made this one vegan using coconut milk.
Cool Treat: This cool treat is a take on the classic cool treat! This easy frozen dessert recipe is one you'll want to make all summer long.

Ingredients
- Coconut Cream: I use organic coconut cream for the base of this recipe.
- Sweetened Condensed Coconut Milk: Organic sweetened condensed coconut milk makes these fudge pops rich and creamy.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder.
- Vanilla Extract: I use Simply Organic Vanilla Extract.
- Dark Chocolate: I use organic mini dark chocolate chips to melt and dip the finished fudge pops in.
- Coconut Oil: I use a little bit of organic coconut oil to make a magic shell with the dark chocolate so it has a nice snap coating.

Tools Needed
- Scale: I love using a digital food scale for ease and it's the most accurate.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer will also work.
- Popsicle Mold: You'll need a silicone popsicle mold and sticks.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to make the Magic Shell.
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Step by Step Instructions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut cream, sweetened condensed coconut milk, Dutch cocoa powder, and vanilla extract. Mix on low until combined then speed mixer up to high and mix for 2 to 3 minutes or until the mixture is creamy and soft peaks form.
Transfer to the popsicle molds, add sticks, and freeze overnight.
Step 2
In a heatproof bowl, add the dark chocolate and coconut oil. Melt using a double boiler, or alternatively melt in 30 second intervals stirring between each one until completely melted.
Line a quarter sheet pan with parchment paper.
Step 3
Remove the fudge pops from the molds and dip in the magic shell. You can half dip or fully dip them and place on the prepared baking sheet. Use extra magic shell to drizzle on top and freeze for 15 minutes before enjoying or storing.
Store in the freezer in a Tupperware.






Baker's Tips
- I use silicone popsicle molds for these, which I highly recommend! You can also use the classic plastic mold too, but I find these are so much easier to remove the popsicles from.
- I use Dutch cocoa powder in this recipe, which is different than natural cocoa powder. If you only have natural cocoa powder, you can use it in its place. However, natural cocoa powder isn't as sweet or as dark.
- Dipping them in chocolate is completely optional and you can skip this step if you prefer.


FAQ's
No, the extra chocolate is totally optional. If you want a more classic fudge pop you can skip this step.
You can store these in an airtight container in the freezer. You could also wrap each one in plastic wrap and freeze.


Craving More?

Vegan Fudge Pops
Ingredients
- 13.5 ounces coconut cream (chilled)
- 7.4 ounces sweetened condensed coconut milk
- ½ cup Dutch cocoa powder
- 1 teaspoon vanilla extract
- 8 ounces mini dark chocolate chips
- ¼ cup coconut oil
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut cream, sweetened condensed coconut milk, Dutch cocoa powder, and vanilla extract. Mix on low until combined then speed mixer up to high and mix for 2 to 3 minutes or until the mixture is creamy and soft peaks form.
- Transfer to the popsicle molds, add sticks, and freeze overnight.
- In a heatproof bowl, add the dark chocolate and coconut oil. Melt using a double boiler, or alternatively melt in 30 second intervals stirring between each one until completely melted.
- Line a quarter sheet pan with parchment paper.
- Remove the fudge pops from the molds and dip in the magic shell. You can half dip or fully dip them and place on the prepared baking sheet. Use extra magic shell to drizzle on top and freeze for 15 minutes before enjoying or storing.
- Store in the freezer in a Tupperware.
Notes
Nutrition
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