June 2, 2015

Homemade Fudgesicles: The Jet Lag Chef

Homemade Fudgesicles | The Naptime Chef

This week I have to call myself the jet lag chef. We returned from Paris over the weekend and I am still operating on Parisian time. Every morning my daughter and I have been up and bopping around the house at 5am. We aren’t a bit tired and are quite happy to chat, make breakfast, and generally take care of everything we want before my husband and son wake up. I can’t say it is all bad! Naturally, I’ve been using some of my free time as a chance to prep food for later in the day. After all, jet lag means I am sound asleep by 8pm, sharp! This week I started off my making homemade fudge pops based on a recipe my mother cut out for me from The New York Times.

I’ll admit, I was never a big fudgesicle fan back in the youth. I always thought they tasted plasticy and preferred regular chocolate ice cream. But these fudgesicles are different. They are richer than chocolate ice cream and taste more like eating a frozen truffle. I halved the recipe below to make four since that is just the right amount for our family. But you could double the recipe and take them to a party for kids and it would work beautifully.

Homemade Fudgesicles

Rating: 51

Prep Time: 5 minutes

This recipe is slightly adapted from The New York Times.

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  • 6 ounces good quality chocolate, finely chopped (I used semisweet, but you could use dark chocolate or milk chocolate, too)
  • 2 cups whole milk
  • ½ cup cream
  • ¼ cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoon vanilla extract
  • 1 teaspoon kosher salt


  1. Add the finely chopped chocolate to a large heatproof bowl. Add the milk, cream, sugar, and cocoa powder and lightly whisk together. Then, microwave the bowl for 30 second bursts for about 3 minutes until the chocolate is melted.
  2. Add the vanilla and salt. Use an immersion blender, or pour the mixture into a blender, and blend on high speed until the mixture is totally emulsified. it should have a very smooth texture. Then pour the mixture into 8 3-ounce molds, Freezer for at least 6 hours before serving.


To flavor this pops you could always infuse the milk with fresh mint leaves before warming to make Mint Chocolate Fudge Pops.


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