It’s Hot! Time for Fudgesicles
Lately, I’ve been hearing that faraway chime that quickens my heart, although it’s been years since I bought anything from the ice cream truck. The repetitive tune is Proustian, striking a spot in my brain that connects it to lazy summer afternoons of long ago. Those endless, nowhere-to-be and nothing-important-to-do kinds of days were made extra special by the arrival of the “Jingle Skoot” truck, with icy sweet confections for a few pieces of change.
Fudgesicles are Timeless
The fudgesicle was one of my top favorites, in a rotation with creamsicles, bomb pops, and the occasional Italian Ice. It is a hybrid of sorts, not really ice cream, and not really a popsicle.
And truly, just about any packaged pop is going to be better if you make it yourself. That’a why I invested in a few popsicle mold sets and now make my own pops of all kinds. The fudgesicle is more of a dessert pop, and my peanut butter chocolate pops are almost a breakfast. I’m not above putting a green smoothie into pop molds and eating it for a cooling breakfast or snack.
Easy and Fast Fudgesicles
These treats are made on the stovetop, whisking as the mixture thickens. Then, the cooled mixture goes in pop molds. That’s it. It’s kind of like making pudding. I used canned coconut cream, which is pretty easy to find these days. You can use coconut milk or other non-dairy milks, but they will not be as rich and creamy.
Here’s to summertime memories, and making new ones!
- 15 ounce can coconut cream or coconut milk
- 1/4 cup organic sugar
- 2 tablespoons cocoa
- 1 tablespoon arrowroot
- 1/2 teaspoon vanillla
- Whisk all the ingredients in a small pan and bring to asimmer over medium heat, whisking. When thickened and bubbling, take off the heat and let cool. Pour the cooled mixture into molds. If using paper cups, freeze for an hour or so before putting the sticks in.Freeze overnight and transfer the pops to a freezer bag when firm.