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.
Alisa D Simonson says
Just froze some bananas today to try these. Can I just add the raw cashews and some water instead of cashew butter to save myself a trip to the store?
Dreena says
You sure can, just need to adjust for amount.
Emily ryckman says
Do you have other “ice cream treats” recipes? Would love to have a variety of recipes!!
Thanks so much!
Emily
Dreena says
Hi Em!! 🙂 I have a few others posted online, more in my books. But here’s a link with some others! —
chocolate gelato: http://bit.ly/1pEPGv5
banana nice cream: http://bit.ly/11rUqFM
& these use an ice cream maker:
http://bit.ly/2eDCRyG
http://bit.ly/10tz4K8
http://bit.ly/1motdwT
Nice to hear from you xx
Tove says
As a child in the 50’s, I could buy Fudgesicles at the corner store for a nickle. They were one of my favorite treats.
When I found your recipe, I didn’t have cashew butter on hand, so I used 2/3 cup of cashews instead. They were so good that I ate 3/4 of it before they had even had a chance to freeze. I made myself leave one so I could see how the texture turned out after freezing. That was great too.
Thank you!
Anna Spooner says
Do these taste a lot like banana? I don’t mind bananas but I’m looking for a pure chocolate flavor, not choco-banana. 🙂
Louise Kavadlo says
I would like to try your “chocolate cake.” I’m dangerously allergic to chocolate so I substitute carob , which is for people who wish to avoid chocolate. I saw that your frosting is similar to other mostly raw carob confections, which to me, taste like brownies.
Dreena says
I hope you enjoy it with carob, I think carob would taste quite nice in the frosting especially, with the combination of nut butter and sweet potato!