These homemade vegan fudgesicles are so easy to make, and fun to eat! Dairy and gluten-free, these healthy fudgesicles taste better than storebought vegan novelties – and are more affordable.
Were fudgesicles part of your childhood?
They were definitely part of mine.
I loved fudgesicles, along with all the other ice cream novelties of the day.
Such as “big foot” ice creams! Anyone else remember those?? And of course, creamsicles, and pudding pops (I remember how hard it was to choose between vanilla – butterscotch – chocolate… most often I chose at least two. Yes.)
In fact, I’m pretty sure these novelties – along with custard cones – sparked my love for ice cream.
When I first became vegan over 20 years ago, there were no vegan ice cream novelties. No vegan ice cream. Certainly no vegan fudgesicles. None.
It was a dark, dark time in my life. 😂
I joke. However ice cream is not a joke in my house. You would know that if you got a peek inside my freezer. I keep a variety of my favorites!
In the past few years vegan food has exploded. As a result, we have just about every dairy-free ice cream treat we might desire… including vegan fudgesicles.
However, I haven’t found vegan fudgesicles that I really love.
Just like how I don’t love all vegan ice creams – and I have tried most!
So, this vegan ice cream fanatic created homemade fudgesicles.
Vegan fudgesicles, that is!
In addition, these are a cinch to make.
No ice cream maker is needed, just a blender or food processor. Whiz up the ingredients, and let the freezer do the rest of the work.
This recipe is from Plant-Powered Families. Since we are nearing summer, I’m sharing this recipe along with a video.
As you can see, these vegan fudgesicles are EASY.
By the way, for those of you wondering about popsicles molds, I use this Tovolo brand, and here are some other BPA-free brands.
In PPF there are tips on making popsicles, page 202. If you have a recommendation for popsicle molds, please leave a comment.
So, have you made these treats from PPF yet? Or, will you?!
Enjoy, kids! x Dreena
Vegan Fudgesicles
Ingredients
- 1/3 cup macadamia nut butter or raw cashew butter
- 1/4 cup coconut sugar
- 3 tablespoons cocoa powder
- 1/8 teaspoon sea salt
- 1/2 cup nondairy milk
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups frozen banana slices
Instructions
- In a blender, puree the macadamia nut butter, coconut sugar, cocoa powder, sea salt, milk, and vanilla extract until smooth.
- Add the bananas and puree again.
- You will need to scrape down the blender a few times while pureeing.
- Once the mixture is smooth and liquid, pour into ice pop molds and freeze until set.
photo credit to: Nicole Axworthy
video thanks to: Mihaela Beloreshka
This post was originally published May 2019 and updated for May 2023.
Christine @ Run Plant Based says
These look wonderful, perfect for a healthier treat and I probably would have them for breakfast too. Thanks!
Carrie young says
Do you think sunbutter would work in place of the cashew/macadamia butter? I know cashews have that magic texture, but my son is allergic to that and has to limit all nuts to be sure he doesn’t develop other nut allergies.
Dreena says
Hi Carrie, I think they’ll be fine. Here the cashews lend creaminess but another nut or seed butter will as well. I find sunbutter has a bit of a strong taste but if you’re used to it, then it will sub fine. You can also bump up the flavor with more vanilla as well. Good luck!
Mari says
You know, I didn’t like ice cream when I was a child. And still I’m not so drawn to it when see it outside. But making this delicious treat at home is certanly inviting and a venture I gladly jump into! Thank you for this great recipe, Dreena! And love the photos too, they are stunning!
Alisa Fleming says
These are healthy enough for breakfast popsicles! I mean, not that I would eat popsicles for breakfast 🙂
jacquie says
oh i loved fudgesicles as well. they look so good. but i have to ask what “big foot” ice cream is???? never heard of it and you have me wondering …..