Vegan Fudgesicles With Kahlua (Or Without!)

Kahlua Fudgesicles melting on an old baking sheet

Vegan Fudgesicles With Kahlua (Or Without!)

Prep Time 5

Cook Time 5

Freeze time: 6

Total Time 6 10

Servings:10 popsicles

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.

Ingredients
US Customary | Metric

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.

Nutrition