Homemade Chocolate Popsicle Recipe

Looking for an easy and delicious homemade pudding pops recipe? Try this creamy, refreshing Chocolate Pudding pops from scratch recipe. With just a handful of ingredients, these homemade chocolate popsicles are absolutely delicious.

The best thing about these frozen pudding pops is that they can be easily customized. Follow the recipe and make chocolate ones or just make vanilla pudding pops. Make them vegan and dairy free. A great summer time treat for both kids & grown ups.

About the Recipe

Warm summer days call for cold treats like this yummy Rainbow dash Ice cream or this easy vanilla ice cream. But my daughter has been asking me to make chocolate pudding popsicle recipe for a while now.

If you are wondering how to make pudding pops, then here's the rundown of the recipe. Basically you make a creamy homemade frozen pudding recipe from scratch. Then you pour into molds and freeze them until set.

That's it - in a matter of hours, you will be rewarded with delicious chocolate fudge popsicles. Feel free to change up the flavors and make your own tasty frozen pudding pops. See the 'More Pudding Popsicle ideas' section for more flavor ideas.

This is a great recipe to have kids help you. My little one helped me fill the molds and unmold the popsicles. These are sure to be a hit with both kids and adults alike.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

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

• 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 popsicles vegan, by using unsweetened almond or oat milk. Stir in a tiny bit of almond or coconut creamer to make a creamy version.

• Cornstarch: makes the pudding creamy. If you do not have cornstarch on hand, then you can use either all-purpose flour* or arrowroot flour.
• 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.Sugar: I used granulated sugar, but you can use equal quantity of light brown sugar instead.
• Vanilla extract
• Salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

The first step in making these popsicles 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. 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!!

Expert Tips

• 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.

More Pudding Popsicle ideas

Here are a few more frozen pudding pop ideas:

• vanilla pudding pops - make the pudding without cocoa powder and increase the vanilla to 2 teaspoons.
• Malted milk popsicles - add malted milk powder instead of cocoa powder.
• Malted chocolate pops - add 2 tablespoons each of cocoa powder and malted milk powder.
• Orange chocolate - add 2 tablespoons of orange zest to the recipe.

Frequently Asked Questions

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Here are a few more delicious kid friendly recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

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

Cook ModePrevent your screen from going dark

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Chilling Time:: 4 hours hrs

Total Time: 4 hours hrs 25 minutes 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.
• 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.
• You can use store-bought instant pudding packet to make the recipe. Just follow the recipe on the box, pour into popsicle molds and freeze.

Nutrition

Serving: 1Popsicle | Calories: 116kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 35mg | Potassium: 160mg | Fiber: 1g | Sugar: 15g | Vitamin A: 128IU | Calcium: 94mg | Iron: 1mg

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