Enjoy these sweet and creamy vegan fudgesicles plain or kicked up with a few ounces of Kahlua. Is there a more perfect after-dinner treat?

vegan fudgesicles on an old baking sheet.

Hey, guess what. It's July. And I'm in the South. So it's hot! But for some reason I'm falling behind this summer on my popsicle making.

Last year I made a lot of popsicles with coconut milk and various fruits. So this year, I thought I'd get into chocolate territory with these homemade vegan fudgesicles!

Ingredient Notes & Subs

Kahlua: If you're not into coffee liqueur, feel free to replace it with additional non-dairy milk. And since Kahlua is VERY sweet, you'll also need to add more sugar, about ¼ cup. You can use any granulated sweetener you like. Just whisk everything together except the corn starch, taste for sweetness, and add more sugar if needed.
Date-sweetened: For an even more wholesome, naturally sweetened fudgsicle, combine your plant milk of choice with about 8 to 10 dates in a blender. Blend until smooth. Add the cocoa powder and salt, and blend again. Taste for sweetness, and adjust. Then add the corn starch, blend again, and heat the mixture as described in the recipe.
Gluten-free: Apparently there's uncertainty around whether Kahlua is safe for those with celiac. Some say it is gluten-free, but the company no longer makes this claim. So if you have concerns about gluten, stick with plain vegan fudesicles, or substitute another liqueur that works for you and will pair well with the chocolate flavor.
Non-dairy milk: Soy milk is a good option for these. But if you want a richer fudgesicle, and don't mind the flavor of coconut, opt for full-fat canned coconut milk. You'll need a total of 2 ⅔ cups, so that can be all coconut milk, or one 13.5 ounce can plus 1 cup of another milk.

Making these Vegan Kahlua Fudgesicles is an easy process that starts out in a sauce pan, sort of like making pudding except with less corn starch. If you're making the fudgesicles for a special occasion, just be sure to allow at least 6 hours for them to freeze.

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Kahlua Fudgesicles melting on an old baking sheet.

You'll find all the info you need for making these fudge-y pops in the recipe card below, including notes on storage if you don't plan to serve them right away.

I hope you enjoy these Vegan Fudgesicles! With just a little bit of planning ahead you can have a healthier and more affordable treat than store-bought options.

And whether you include the Kahlua or not, I think you'll love these creamy, rich, 100-calorie fudgsicles!

Recommended Equipment: Norpro Frozen Ice Pop Maker

Recipe

Vegan Fudgesicles With Kahlua (Or Without!)

Author: Lori Rasmussen, My Quiet Kitchen

Creamy 6-ingredient vegan fudgesicles with an optional splash of Kahlua. A refreshing adult treat perfect for hot summer days and nights!

Yield: 10 (3-oz) fudgsicles

Adapted from Alice Medrich's fudgesicle recipe on food52.

5 from 3 votes

Servings: popsicles

Prep Time: 5

Cook Time: 5

Freeze time:: 6

Total Time: 6 10

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Ingredients

2⅔ cups non-dairy milk such as soy, divided - For creamier pops use 1 can full-fat coconut milk plus 1 cup soy milk
1½ tablespoon corn starch
⅓ cup unsweetened cocoa powder
⅓ cup maple syrup
⅛ teaspoon fine sea salt
1 teaspoon vanilla
4½ ounces Kahlua coffee liqueur - See Notes on how to make these alcohol free.

Instructions

Locate a 10-cup popsicle mold and a small heat-proof pitcher (for pouring the liquid into the mold).
In a medium sauce pan combine 2 cups of milk (reserve remaining ⅔ cup milk), corn starch and cocoa powder. Whisk until dissolved. Add the maple syrup and salt, and bring to a simmer over medium heat. Whisk constantly, scraping down the sides and corners of pan. Once the mixture is fully simmering, cook for about 1 minute more. *Constant whisking is important to prevent corn starch lumps.
Remove from heat, and whisk in the vanilla, Kahlua, and remaining ⅔ cup milk. Pour the fudgesicle mixture into the pitcher and then into the popsicle molds. Allow to cool for about 20 minutes, then cover, insert sticks, and place in freezer. Freeze until solid, about 6 hours.
To remove popsicles from mold, briefly run warm water over the outside of the popsicle portion of container, stopping as soon as you can release one by pulling on the popsicle stick. Serve immediately or see Notes for tips on storing.

Notes

Vegan fudgesicles without alcohol:

Replace the Kahlua with non-dairy milk, and add ¼ cup granulated sugar of choice. I recommend blending all the ingredients except the corn starch, then taste for sweetness, and add more if desired. Next, whisk in the corn starch and heat on the stove as described in Step 2.

Store: After removing fudgesicles from the mold, wrap with wax paper, place in an airtight container or storage bag, and return to freezer.

If the fudgesicles start to melt, place on a parchment-lined baking sheet and freeze until solid again. Then transfer to a freezer-safe container or gallon bag.