Creamy and delicious, 6-ingredient vegan fudgesicles with just a bit of Kahlua. A refreshing adult treat for hot summer days!Yield: ten 3-ounce fudgesiclesAdapted from Alice Medrich's fudgesicle recipe on food52.
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 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.
If you prefer a Kahlua-free fudgesicle:
Replace Kahlua with non-dairy milk, and add ¼ 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.