Creamy, sweet, vegan fudgesicles kicked up with a few ounces of Kahlua. Is there a more perfect after dinner treat?
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, we frequently enjoyed these coconut milk popsicles, mango cardamom and blueberry yogurt. So this year, I thought I’d get into chocolate territory with these homemade Kahlua fudgesicles!
Substitutions When Making Vegan Fudgesicles
- If you’re not into coffee liqueur, feel free to replace it with additional milk. And since Kahlua is VERY sweet, you’ll also need to add more sugar, about 1/4 cup granulated sugar. You could use regular cane sugar, brown, or coconut sugar. Just whisk together everything except the corn starch and taste for sweetness, adding more sugar if desired. Then heat the mixture as described in the recipe.
- For an even more wholesome, naturally sweetened fudgesicle, combine your 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, adding more dates if desired. Then add the corn starch, blend again, and heat the mixture as described below.
- A note about gluten-free: apparently there’s uncertainty around whether or not 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, you may want to stick with a plain vegan fudgesicle, or substitute another liqueur that you think would taste good with the chocolate flavor and that you know is safe.
- As far as the milk called for in the recipe, 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 coconut milk (the kind from a can). You’ll need a total of 2 2/3 cups milk, so that can be all coconut milk, or one 13.5 ounce can plus 1 cup of a different 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.
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 Kahlua Fudgesicles! With just a little bit of planning ahead you can have a healthier treat than the store-bought variety. And whether you include Kahlua or not, I think you’ll love these creamy, rich, and chocolatey 100-calorie treats!
Recommended Equipment: Norpro Frozen Ice Pop Maker
Vegan Kahlua Fudgesicles
- 2 2/3 cups non-dairy milk such as soy, divided *For creamier pops use 1 can full-fat coconut milk plus 1 cup soy milk
- 1 1/2 Tbsp corn starch
- 1/3 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/8 tsp fine sea salt
- 1 tsp vanilla
- 4 1/2 ounces Kahlua coffee liqueur *See Notes on how to make these alcohol free.
- 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 2/3 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 2/3 cup of milk. Pour fudgesicle mixture into the pitcher and then into the popsicle molds. Allow to cool for about 15 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 storage tips.
- Replace Kahlua with non-dairy milk, and add 1/4 cup granulated sugar of your choice (you may want more). I recommend blending all the ingredients except the corn starch, then tasting for sweetness, and adding more if desired. Next, whisk in the corn starch and heat on the stove as described in Step 2.
Storage: After removing fudgesicles from mold, wrap with wax paper, place in an airtight container or storage bag, and return to freezer. If the fudgesicles are starting to melt, place on a parchment-lined baking sheet and freeze until solid again. Then transfer to a freezer-safe container or gallon bag.