Double Chocolate Frozen Fudge Pops

Double Chocolate Frozen Fudge Pops

40 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    4 h 35 m
Recipe by  ying

“Make frozen fudge pops without a packaged pudding mix. I like using Tovolo popsicle molds. My sons likes the rocket shape.”

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Adjust Servings

Original recipe yields 8 frozen fudge pops



  1. Combine the sugar, cornstarch, cocoa powder, and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
  2. Stir the chocolate chips into the cooled chocolate mixture. Pour into molds and freeze until firm, about 4 hours.

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Reviews (40)

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Sarah Jo

Sarah Jo

I made these for my kids using FF evaporated milk and half the sugar. Using the evaporated milk gave it the creaminess that I was looking for with half the fat of whole milk. Instead of molds, I poured the mixture into dixie cups and let the pops firm up a bit before I stuck in the popsicle sticks. Great to make overnight so it's ready to go during a hot day.



My rating scale (cause number of stars is subjective): 1-Didn't like it, 2-It's okay, 3-Liked it, 4-Loved it, 5-Can't get enough of it. These are fantastic!!! I made a few changes - 2% milk instead of whole, 4 tbsp flour instead of corn starch, and 2 tsp peppermint extract instead of vanilla. I added the chocolate chips (dark chocolate) when the pudding was still warm stirred them in while they melted as mentioned by other reviewers. These turned out creamy, smooth and addicting (made 11 - 1/4 cup pops that I made in 3oz dixie cups). I'm going to try cutting the sugar in half the next time and trying different extracts but I will NEVER buy fudge pops again!!! **Update** I don't usually comment to this extent, but I just can't say enough... I've made these twice more cutting the sugar in half (still sweet enough) and adding 1 tsp almond extract to one batch and replacing 1 cup of the milk with coffee in the other. The almond one is tasty and satisfies the chocolate covered almond craving, and the coffee make a decadent cafe mocha fudge pop that I really just can't get enough of.... using coconut extract in the next batch and I can't wait!!



Wow, these have a wonderful taste! I'm always after sugar-free lo-cal treats, so I used splenda instead of sugar, 1% milk instead of whole, and light margarine instead of butter. The mixture didn't look chocolaty enough for me so I used 3 tablespoons cocoa instead of 2. Even skipping the chocolate chips, I thought the end result tasted creamy and decadent. I'm making a double batch next time!

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Amount Per Serving (8 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 22 g
  • 7%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 42 mg
  • 2%

Based on a 2,000 calorie diet



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Chocolate Fudge Pops


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Chocolate Cookie Pudding Pops