Creamy Fudgesicles, a Summertime Favorite

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!