Fudge Ice Pops

This image courtesy of Colin Ericcson

These ice pops are rich and chocolate-fudgy, definitely a step up from the commercial treat, but they still retain the youthful spirit of a fun indulgence.



Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe CourseDessert, Snack

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian


Taste and TextureChocolatey, Creamy, Sweet

Type of DishChocolate Dessert, Dessert, Frozen Dessert


  • 2¼ cups milk 550 mL
  • 1 tbsp tapioca flour (see Tips, left) 15 mL
  • ½ cup unsweetened cocoa powder 125 mL
  • 2 oz semisweet chocolate, chopped 60 g
  • ¾ cup sweetened condensed milk 175 mL
  • ¾ teaspoon vanilla extract 3 mL


  1. In a saucepan, whisk together milk and tapioca flour, then whisk in cocoa. Whisking constantly, bring to a boil; reduce heat and simmer, stirring often, for 5 minutes. Remove from heat and whisk in chocolate, until melted, thoroughly incorporated and smooth. Stir in condensed milk and vanilla. Set aside to cool.

  2. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.


Tapioca flour is often called tapioca starch. They are identical products.


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