Chocolate Dipped Fudge Pops (3 ways)
How fast do you eat your frozen treats?
Weird question, I know, but just think about it for a second. Do you slowly slurp milkshakes? When you get to the bottom of a fudge pop, does that last tricky piece fall off onto your lap? Or do you polish them off in a jiffy because ice cream is pretty much the best thing, ever?
Can you guess which camp I fall into?
I have a reputation for eating ice cream faster than anyone else. My friend and I were once standing in line for gelato. He quickly chose caramel while I took forever to decide I wanted a mint chocolate chip (obviously). This gave me a full 10 minutes behind him in ice-cream eating time.
Can you guess who finished first?
His ice cream was melting all over the place by the time he finished. That does not fly with me. I think I was born without a brain-freeze gene.
I have pity on slow ice-cream eaters. Really, I do. If you’re one of them, you’ll love how these fudge pops don’t melt quickly. You can even let them sit on a plate for 5 minutes before eating if they’ve been in your freezer a while.
I’d say fudge pops are an ice-cream shortcut. Since I don’t have an ice cream maker, that’s a win in my books. Quickly blend up some fruit on your counter, and there you have it. Fudge pops.
Want to make them even better? Dip them in chocolate.
Want to make them even better? Dip them in sprinkles, nuts, or coconut. I highly recommend the sprinkles.
Chocolate Dipped Fudge Pops
Prep: 10 min + chill
Yield: 6 fudge pops (just over 2 cups of fudge mixture)
For the Pops
- 2 bananas
- 1 avocado
- ¼ cup plus 3 TB almond milk (or other milk)
- ¼ cup of cocoa powder
- 2 tsp maple syrup
- pinch of salt
For the Dip
- ½ cup semi-sweet chocolate chips
- 2 tsp coconut oil
- assorted toppings, about 1 TB per pop (sprinkles, coconut, nuts, etc)
- Add all ingredients to the blender. Blend until smooth, stopping when required to scrape down the sides.
- Scoop the mixture into popsicle molds and insert popsicle sticks. Freeze until solid, at least 2 hours.
- Remove the pops from the molds by running the molds under hot water. Serve immediately, or freeze for 15 minutes on a parchment-lined baking sheet before dipping.
- Pour assorted toppings into small bowls.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals until almost completely melted. Stir slightly to complete melting.
- Dip half of one pop in the chocolate, then immediately dip it in your chosen topping. Repeat with the rest of the pops. Place on the baking sheet and freeze for 5 minutes to harden the chocolate before serving.
Tip: Don’t over-stir your melting chocolate or it will harden. Only a few stirs are necessary.
1. Nutty Banana Ice Cream (no ice-cream maker required!)
2. Flourless Double Chocolate Cake-in-a-Cookie (I also like to put avocado in cookies)
3. 4-Ingredient Peanut Butter Banana Ice Cream Cake (10-minute recipe!)