Easy Homemade Fudgesicles
on May 11, 2026
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These homemade fudgesicles are rich, chocolatey, and creamy while being made with simple, wholesome ingredients. They have the smoothest texture that stays creamy straight from the freezer, and you’d never guess the secret ingredient is avocado. They’re perfect for hot summer days, after-school snacks, or those nights when everyone wants a little frozen chocolate treat.
These homemade fudgesicles have quickly become one of those freezer staples I always try to keep on hand because the kids absolutely love them. They’re rich, chocolatey, perfectly sweet, and have the creamiest texture thanks to one little secret ingredient: avocado. It blends right in and makes the fudgesicles super silky and smooth without adding any avocado flavor.
The best part is they take just a few minutes to prep. Everything goes straight into the blender, making them one of the easiest homemade frozen treats ever. If you love my Pina Colada Popsicles or Orange Creamsicle Popsicles, these have that same creamy homemade texture but with a rich chocolate twist.
Table of Contents
What You’ll Need
Here is what you’ll need to make these homemade fudgesicles:
- Full Fat Canned Coconut Milk: This gives the fudgesicles their rich and creamy texture while helping them stay smooth instead of icy once frozen.
- Avocado: The secret ingredient that makes these fudgesicles creamy and silky. You truly cannot taste the avocado at all, but it gives the best texture.
- Cocoa Powder: Adds the rich deep chocolate flavor.
- Maple Syrup: Naturally sweetens the fudgesicles while keeping them smooth and creamy.
- Vanilla Extract: Enhances the chocolate flavor.
- Salt: A small pinch balances and enhances the sweetness and chocolate flavor.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Maple Syrup: Honey can be used instead for children over the age of 1.
- Coconut Milk: Full-fat canned coconut milk works best for creaminess, but canned coconut cream can also be used for an even richer fudgesicle.
Step-by-Step Instructions
STEP 1: Add the coconut milk, avocado, cocoa powder, maple syrup, vanilla extract, and salt to a high-powered blender (Image 1).
STEP 2: Blend until the mixture is completely smooth and creamy with no avocado pieces remaining (Image 2). The smoother the mixture, the creamier the fudgesicles will be.
STEP 3: Pour the mixture evenly into popsicle molds, leaving a little room at the top for expansion as they freeze (Image 3).
STEP 4: Freeze for at least 4–6 hours, or until completely solid (Image 4).
Storage Instructions
Once frozen, store the bars in an airtight, freezer-safe container to prevent freezer burn. I love storing my bars in these plastic popsicle sleeves and sealing them closed with this mini bag sealer, but any type of airtight storage will work!
Tips For Success
- You can reduce this down to 1/3 cup if preferred, but I don’t recommend going lower since the maple syrup not only adds sweetness, but also helps keep the fudgesicles softer and creamier instead of freezing too icy or hard.
- Use a high-powered blender to make sure that the ingredients are fully blended and smooth. I love using this nutribullet blender. A super smooth base gives the fudgesicles that creamy ice-cream-like texture.
- Use a ripe avocado so that it blends completely smooth and creamy.
- Stick with full-fat canned coconut milk for the creamiest texture and to prevent icy popsicles.
- Taste the mixture before freezing and adjust the maple syrup if you prefer a sweeter fudgesicle.
Recipe FAQs
Not at all! The avocado just makes the fudgesicles incredibly creamy and smooth without adding avocado flavor.
Yes, but keep in mind that the maple syrup not only sweetens the fudgesicles, it also helps keep the texture soft and creamy. You can reduce it slightly, but reducing too much may make the fudgesicles freeze harder and more icy. Reducing to about 1/3 cup usually still works well, but I wouldn’t recommend going under that.
I wouldn’t recommend it because full-fat coconut milk is what gives these fudgesicles their rich, creamy texture. Light coconut milk will make them much icier.
Other Frozen Treats You’ll Love
Frozen Strawberry Yogurt Bars
Orange Creamsicle Popsicles
Homemade Ice Pops
Mango Ice Cream Bars
If you tried these Homemade Fudgesicles, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Homemade Fudgesicles
Equipment
Ingredients
- 1 (13.5 oz) can full-fat coconut milk
- 1 medium ripe avocado
- ½ cup unsweetened cocoa powder
- ½ cup maple syrup, see notes below
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Add the coconut milk, avocado, cocoa powder, maple syrup, vanilla extract, and salt to a high-powered blender.
- Blend until the mixture is completely smooth and creamy with no avocado pieces remaining. The smoother the mixture, the creamier the fudgesicles will be.
- Pour the mixture evenly into popsicle molds, leaving a little room at the top for expansion as they freeze.
- Freeze for at least 4–6 hours, or until completely solid
Notes
- You can reduce this down to 1/3 cup if preferred, but I don’t recommend going lower since the maple syrup not only adds sweetness, but also helps keep the fudgesicles softer and creamier instead of freezing too icy or hard.
- Use a high-powered blender to make sure that the ingredients are fully blended and smooth. I love using this nutribullet blender. A super smooth base gives the fudgesicles that creamy ice-cream-like texture.
- Use a ripe avocado so that it blends completely smooth and creamy.
- Stick with full-fat canned coconut milk for the creamiest texture and to prevent icy popsicles.
- Taste the mixture before freezing and adjust the maple syrup if you prefer a sweeter fudgesicle.
