The Best Chocolate Pudding Pops Recipe

Creamy, refreshing and easy to make Chocolate Pudding pops recipe. This is the perfect summer time treat for both kids and grown ups.

These creamy, decadent and delicious chocolate popsicles are very easy to make. They are kid friendly, especially for my chocolate loving kids. These are perfect treat on a warm summer afternoon.

My daughter has been asking me to make these for a while now. She helped me fill the molds and unmold the popsicles. Both my kids loved these frozen chocolate treats.

Ingredients

As the name suggests, these frozen treats are made with homemade chocolate pudding. All of the ingredients needed for this recipe are basic pantry items. Here’s what you need:

Sugar: I used granulated sugar, but you can use equal quantity of light brown sugar instead.

Cornstarch: makes the pudding creamy. If you do not have cornstarch on hand, then you can use either all-purpose flour or arrowroot flour.

If using flour, you will need quite a lot of it – about 1 cup in this recipe. And the pudding will have to be cooked for longer, about 15 minutes to make it thick. Note that it will not be as glossy but since this is a frozen treat – it won’t matter.

You can use the same amount of arrowroot as cornstarch and the result would be same as cornstarch. But it will need to be cooked for a little longer.

MyRecipes has more information on cornstarch substitution.

Unsweetened Cocoa powder: Use the best quality cocoa powder you can find. Since this is the main ingredient that gives the most flavor to the dish.

Milk: Whole milk gives the best creamy texture because of the fat content. If you choose to use 2% milk, then expect to get some icy bits in your pops. You can add a little bit of light or heavy cream to avoid that.

You can make these chocolate pudding pops vegan, by using unsweetened almond or oat milk. Stir in a tiny bit of almond or coconut creamer to make a creamy version.

Instructions

The first step in making this frozen treat is to make the chocolate pudding. In a medium size saucepan, combine sugar, cocoa powder, cornstarch and salt. Whisk well to combine.

Stir in the milk until the dry ingredients are well incorporated. Make sure that there are no lumps in the mixture.

Now place the saucepan on the stove and heat on medium flame. Whisk constantly and cook until the mixture is thick like a pudding. This takes about 6~8 minutes.

Once the mixture is glossy and thick, turn off the heat and stir in vanilla extract. Whisk well to incorporate.

This is the best time to taste the pudding and add more sugar. Note that once frozen the sweetness will be tad less.

Now let the mixture cool slightly. Then pour the mixture in to the molds.

Freeze for 4~6 hours or overnight until set.

To remove from the molds, run warm water on them and gently slide the pops out. Enjoy right away!!

Can these be made Vegan?

YES. It is quite easy to make this recipe vegan. Switch to a non-dairy milk. My favorite are unsweetened oat or almond milk. Oat milk is thick, creamy and gives the best texture to the frozen popsicles.

If you want a creamier texture to the vegan pops, then stir in a tiny bit of almond or coconut creamer.

Chocolate Pudding Pops

Creamy, refreshing and easy to make Chocolate Pudding pops recipe. This is the perfect summer time treat for both kids and grown ups.

Author: Pavani

Print Pin Rate

Prep Time: 5 mins

Cook Time: 20 mins

Chilling Time:: 4 hrs

Total Time: 4 hrs 25 mins

Course: Dessert

Cuisine: American

Servings: 6 servings

Ingredients

1x2x3x

• ⅓ cup Sugar
• 3 tablespoons Cornstarch
• ¼ cup Unsweetened Cocoa powder
• A pinch Salt
• 2 cups Whole Milk
• 1 teaspoon Vanilla extract

Instructions

• In a medium size saucepan, combine sugar, cocoa powder, cornstarch and salt. Whisk well to combine.
• Stir in the milk.
• Place the pan on the stove and cook on medium flame, whisking constantly, until the pudding starts to thicken up. This takes about 6~8 minutes.
• Turn off the heat and stir in the vanilla extract.
• Let the mixture cool slightly, then pour into the popsicle molds. Freeze for 4~6 hours or overnight.
• When ready to eat, warm the popsicle lightly under hot water for a few seconds, then pop it out and enjoy!!

Notes

• White sugar can be substituted with light brown or dark brown sugar. Liquid sweeteners will not give the best texture once the pops are frozen.
• If you are using lower fat milk, like 2%, then stir in about ¼ cup of heavy cream to avoid icy texture.
• You can make these chocolate pudding pops vegan, by using unsweetened almond or oat milk. Stir in a tiny bit of almond or coconut creamer to make a creamy version.
• If you do not have cornstarch on hand, then you can use either all-purpose flour or arrowroot flour.
  • If using flour, you will need quite a lot of it – about 1 cup in this recipe. And the pudding will have to be cooked for longer, about 15 minutes to make it thick. Note that it will not be as glossy but since this is a frozen treat – it won’t matter.
  • You can use the same amount of arrowroot as cornstarch and the result would be same as cornstarch. But it will need to be cooked for a little longer.Taste the pudding and add more sugar before pouring it into the molds. Note that once frozen the sweetness will be tad less.

Nutrition

Nutrition Facts

Chocolate Pudding Pops

Amount per Serving

Calories

116

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Few more treats to try for your kids

• Tres Leche Cake – one of my favorite recipes to make for family and friends.
• Pecan Chocolate Blondies – delicious and very easy to make.
• Eggless Vanilla Cake – this delicious cake uses condensed milk as egg substitute.