Ingredients
Equipment
Method
- Pour the milk into a large mixing bowl and add both boxes of chocolate fudge instant pudding mix.
- Using a stand mixer or hand mixer, beat the mixture for 2 to 3 minutes until slightly thickened and bubbly.
- Quickly pour the pudding mixture into a silicone popsicle mold before it fully sets.
- Place the lid on the mold and insert the popsicle sticks.
- Transfer the filled mold onto a baking sheet or tray to keep it level.
- Freeze for 8 to 10 hours or overnight until fully solid.
- To remove, briefly run the outside of the mold under lukewarm water for a few seconds.
- Remove popsicles one at a time and wrap individually in plastic wrap.
- Store wrapped popsicles in a freezer-safe zip top bag in the freezer for up to 2 months.
Notes
- Whole milk gives the creamiest texture but 2% and 1% both work well too.
- Chocolate fudge pudding mix specifically gives the closest flavor to classic fudge pops.
- These freeze surprisingly firm and creamy considering how simple the ingredients are.
- Silicone molds make removal much easier than hard plastic molds.
Storage
- Store the wrapped fudge popsicles in a freezer-safe zip top bag for up to 2 months.
- Wrapping them individually first helps stop freezer burn and keeps them from sticking together.
- If you want the best texture, allow them to sit at room temperature for 1 to 2 minutes before eating.
Related Recipes
- Check out all our other Easy Dessert Recipes!
Nutrition information is automatically calculated, so should only be used as an approximation.