My pursuit of the perfect fudgesicle came from a pure lust for chocolate, and a sincere addiction to ice cream.
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The yield will depend entirely on the size of your popsicle molds. The number of servings is actually "never enough". The higher the fat level of the cream, the more luscious the results.
| Servings |
| 4-6 bars |
| Passive Time |
| Freeze overnight |
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The yield will depend entirely on the size of your popsicle molds. The number of servings is actually "never enough". The higher the fat level of the cream, the more luscious the results.
|
Ingredients
- 1 1/2 tsp Cornstarch
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup brown sugar (white sugar will work)
- Pinch Salt
- 1 tsp Vanilla
- 1 1/2 cups Cream (34% to 10%) or milk, or a combination
Instructions
- Place all ingredients except vanilla and cream in a small saucepan, mixing well to combine.
- Add vanilla and 3 Tbsp cream, stirring well to form a smooth paste
- Gradually add the rest of the cream, whisking to combine.
- Cook over medium heat, stirring constantly. When it comes to the simmer, continue to cook for about 2 minutes, until thick enough to coat the back of a spoon.
- Pour the mixture into a measuring cup to facilitate filling popsicle molds. Insert sticks and freeze until solid.
- Dip molds briefly in hot water to assist in removing frozen fudgesicles.
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