Homemade fudgsicles made in a loaf pan! They are so easy, far better than the store bought variety, and always satisfy a chocolate craving on a hot day.
What’s not to love about a fudgsicle? It’s like eating ultra-cold, super refreshing chocolate ice cream in fun handheld form: Delicious, and the epitome of summertime desserts!
And the homemade variety is better in every way: superior texture, less sweet, more chocolatey, and overall richer.
Since these popsicles are made with cocoa powder AND melted chocolate, they are ultra chocolatey!
The only downside to making your own popsicles is it requires foresight and patience. Two things that are hard to muster up in the face of a chocolate craving or heat-driven need for popsicles. Since they’ll take about 8 hours to freeze, these are – unfortunately – not an instant gratification dessert.
But they’re well worth the wait!
MAKING POPSICLES WITHOUT POPSICLE MOLDS
While my love of homemade creamsicles makes the allure of popsicle molds strong, they have always felt like a too-infrequently used item to justify a spot in my kitchen.
Thankfully, a loaf pan gets the job done just as well!
These fudgsicles are frozen in a loaf pan as one huge popsicle block with 10 popsicle sticks in it. Once they’re frozen solid, remove from the pan and slice into individual popsicles.
A loaf pan will give you perfectly-sized popsicles with a distinctly homemade look. Plus, it’s a fun change from the banana bread and cinnamon streusel bread my loaf pans usually see.
YOU WILL NEED:
- A loaf pan
- Aluminum foil
- Popsicle sticks
TO MAKE POPSICLES IN A LOAF PAN:
Once your popsicle mixture has cooled to room temperature, pour it into a clean loaf pan.
Cover the loaf pan tightly with foil and use the tip of a sharp knife to cut 10 equidistant slices along the center of the foil – these will hold the popsicle sticks in place while freezing.
Insert popsicle sticks into the holes and transfer the pan to the freezer. Make sure all of the popsicle sticks are standing up straight, then leave to set for at least 8 hours.
ONCE MIXTURE IS FROZEN SOLID:
Once the popsicle mixture is completely frozen, place the loaf pan briefly in hot water to loosen. Invert to release, and slice between the popsicle sticks to make 10 popsicles. Return to freezer immediately after slicing.
STORING HOMEMADE POPSICLES
Keep your popsicles in an airtight container separated by parchment paper. This will prevent them from drying out or sticking to one another. Homemade fudgsicles are freshest within the first week, but will keep – properly stored – for up to 3 weeks.
Loaf Pan Fudgsicles
Ingredients
- 3 cups half and half
- 1 cup semi sweet chocolate chips
- 6 tablespoons sugar
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla
- 1/8 teaspoon salt
Directions
- Heat the half-and-half in a medium saucepan over medium-high. Once steaming and bubbles begin to form around the sides, whisk in the chocolate chips, sugar, and cocoa powder. Continue whisking until chocolate is melted and mixture is smooth – about 5 minutes. Remove from heat and stir in the vanilla and salt. Allow to cool to room temperature.Stir cooled mixture well as some separation may have occurred. Pour into an 8 by 4-inch loaf pan. Cover tightly with foil (this will keep the popsicle sticks in place while mixture freezes). Using a pairing knife, poke 10 equidistant holes across the center of the foil. Insert a popsicle stick into each hole and transfer the loaf pan to the freezer. Make sure all of the popsicle sticks are standing up straight! Freeze until solid – about 8 hours. Place the loaf pan in hot water for a few seconds, until the edges are slightly melted and the block comes out cleanly. Slice between popsicle sticks, separate, and return to freezer.These will keep for up to 3 weeks, but are best within the first week.
Notes
Recipe adapted from Bon Appetit.
