Chocolate Pudding Pops – Chocolate Covered Katie

These chocolate pudding pops are rich, fudgy, easy to make, and so delicious!

What are chocolate pudding pops?

Pudding pops are not your average chocolate ice pops.

They are ten times more chocolatey, with a thicker and creamier texture.

If you grew up with those classic vanilla and chocolate Jell-O Pudding Pops, you know exactly what I mean.

And now you can make your own at home!

Also try this Vegan Banana Pudding

Why you’ll love them

Nostalgic chocolate taste. While store bought Jell-O Pudding Pops were discontinued over a decade ago, this DIY version is great for kids and adults of all ages.

Low calorie chocolate dessert. Even when prepared with real sugar and coconut milk, each frozen pudding pop is just 70 calories.

Easy to customize. Turn the popsicles into vanilla pudding pops by omitting the cocoa powder and adding a fourth teaspoon of pure vanilla extract.

Or experiment to make other flavors, like white chocolate, pumpkin pie, peanut butter banana, avocado, Oreo, or mint chocolate chip.

No pudding mix, cornstarch, or Cool Whip required. You need just four ingredients, and the preparation for these ice cream pudding popsicles is almost instant.

Step by step recipe video

Ingredients

The recipe can be dairy free, egg free, gluten free, keto, and vegan, with no heating on the stove top required.

Cocoa powder – Use high quality unsweetened cocoa powder. Dutch process cocoa powder or hot chocolate mix also work.

Milk – For true pudding pops with a rich chocolate flavor, use full fat canned coconut milk for at least three fourths cup of the milk called for in the recipe.

If you want lower calorie, low fat chocolate ice pops, you can swap out all of the coconut milk for oat milk, almond milk, or another milk of choice. The results will be much less creamy but still tasty and refreshing.

Sweetener – Go with your favorite sweetener. Good options include pure maple syrup, honey, traditional white sugar, or unrefined coconut sugar.

For added sugar free popsicles, try xylitol, granulated erythritol, or stevia baking blend.

Salt – A pinch of salt gives flavor depth to the recipe, balancing out the sweetness.

How to make chocolate pudding pops

1. Add the milk, cocoa powder, sugar, and salt to a large measuring cup.
2. Whisk vigorously until the cocoa dissolves into the milk. This step can take anywhere from two to five minutes. Prefer an almost instant preparation? Simply blend the ingredients in a small blender until smooth.
3. Pour the chocolate mixture into popsicle molds or paper cups, and freeze for about half an hour.
4. Add popsicle sticks or small spoons to the centers of the pops. Then place back in the freezer until frozen solid.
5. When ready to enjoy, remove from the popsicle tray, dip in melted chocolate if desired, and eat right away before they melt.
6. Store leftovers in a covered container in the freezer for up to two months.

Chocolate covered popsicles

The chocolate coating is optional but so simple to prepare.

Carefully melt a fourth cup of chocolate chips or finely chopped chocolate, either in the microwave or using the double boiler method.

(This can be semi sweet, milk, white, or dark chocolate.)

For an even smoother sauce, stir an optional teaspoon of vegetable or coconut oil into the melted chocolate.

Dip each frozen chocolate pop into the sauce, then re-freeze on a sheet of wax paper until ready to enjoy.

The recipe was adapted from this Healthy Chocolate Pudding.

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