Rich & Creamy Fudgesicles

Similar to our popcorn addiction, our family also had a very close relationship with ice-cream and frozen treats when we were growing up. We had homemade ice-cream for every birthday (every. single. one.), raspberry swirl when raspberries were in season, fruity popsicles when we were are our grandparent’s pond, and store-bought ice-cream and fudgesicles almost everyday in between.

When we went plant-based, cutting out milk and cheese – no problem. Cutting out ice-cream – problem. Thankfully, making delicious, plant-based ice-cream is totally possible and super easy (check out these recipes -> nicecream, cookie dough nicecream, frozen chocolate cherry delights). All that was left was figuring out how to plantify fudgesicles!

The first few times I tested out this recipe I used over-ripe bananas. I thought they’d make my fudgesicles smooth and creamy, which as I’m sure you’d agree is a necessary fudgesicle quality. Not only did they not yield a creamy product, but they tasted like chocolate-banana popsicles (duh there’s banana in them…).

When I eat a fudgesicle I want only one flavor and that’s chocolate. So I went back to the drawing board and brainstormed what I could use to make them super creamy yet not add any flavor. Behold… avocado!

This is a simple, 5-ingredient recipe that you can whip up in minutes. The pitted dates provide the sweetness. The soy milk and avocado create that smooth texture. The cocoa and vanilla provide that fudgey flavor. And all of those ingredients come together to create a heavenly treat! Enjoy!

Rich & Creamy Plant-Based Fudgesicles

A quick and easy, dairy-free, whole food, plant-based, 5-ingredient fudgesicle recipe that you can whip up in minutes for the perfect summer treat.

5 from 4 votes

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Course: Dessert

Cuisine: American

Keyword: Dessert, Frozen, Fudgesicle, Summer Treat, Vegan Ice-cream

Prep Time: 15 minutes minutes

Freezing time: 6 hours hours

Servings: 8

Ingredients

• 1 cup pitted dates packed
• 1 1/2 cup soy milk unsweetened, unflavored
• 1/4 cup cacao or cocoa powder
• 1 avocado
• 1 tsp vanilla

Instructions

• To soften dates, soak for 10 minutes in 1 cup of hot water.
• Strain dates and transfer to food processor, add 1/2 cup soy milk. Process until very smooth, stopping to scrape down sides as needed.
• Add remaining ingredients and process until smooth. The smoother, the better. 
• Fill popsicle container with mixture, leaving about a quarter inch at the top to allow for expansion.
• Place in the freezer for at least 6 hours or until frozen solid. You may need to run warm water over the popsicle container to remove the fudgesicles. 
• Can be stored in the freezer in popsicle container or transferred to another sealed contained. 

Notes

You can use any non-dairy milk, although I like soy milk for this recipe as it seems to be a bit creamier than most. 

This recipe makes about 8 fudgesicles, although you may have more or less depending on the size of your popsicle molds. 

I used this popsicle mold for mine and it works great!

Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants