There is nothing like an ice pop on a hot day. Fudgesicles have always been one of my favorites. They are more refreshing than ice cream but more satisfying that a regular ice pop. They are the perfect combination of the two. These Mocha Fudgesicles take that to the next level. A hint of coffee mixed with chocolate and a texture that stays biteable even after a week in the freezer. Perfection.
These are a bit icier than the store bought fudgesicles but I enjoyed the iciness. I remember having ice milk as a child (instead of ice cream) and I loved the icy bits.
Makes 4-8 ice pops depending on the size of your molds. This is also amazing blended with ice like a frappuccino. So if you have any leftover mix just throw some ice into the blender and then drink it. Or if you are just too impatient for the ice pops to freeze. I like to go halvies and do both.
1.5 cups almond milk
½ cup heavy cream
1 cup very very strong coffee (I used twice the amount of grounds I normally use)
½ cup Trim Healthy Mama Gentle Sweet (or my blend of xylitol, erythritol, & stevia)
¼ cup raw cacao or cocoa powder
½ teaspoon vanilla
pinch of xanthan gum
Directions: Blend ingredients in a blender. Freeze in ice pop molds.
Love this recipe? Try my Berry Sugar-Free Popsicles next!
- 1.5 cups almond milk
- ½ cup heavy cream
- 1 cup very very strong coffee I used twice the amount of grounds I normally use
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup raw cacao or cocoa powder
- ½ teaspoon vanilla
- pinch of xanthan gum
- Blend ingredients in a blender. Freeze in ice pop molds.
I understand why you use your sweetener blend for baking but for fudge pops could just erythritol be used? And can the zanthum gum be omitted? I can’t find it.
You can use erythritol but you might get a cooling effect. The xanthan gum helps they not to separate before they freeze. You can omit it if you prefer.
Would you be able to use this for ice cream instead of fudge pops. Replace the gum with glycerine?
Yes, I think you may also need additional cream for the right consistency. I'd try 1.5 cups cream with .5 cup almond milk and 1 cup coffee. I have a coffee ice cream you can reference https://joyfilledeats.com/coffee-ice-cream/
Sure! If you aren't counting carbs you could use part half and half too. I know heavy cream can get expensive.
allison G says
Yum these look so so good! If I wanted to make them more creamy could I use more heavy cream and less of the almond milk?