Craving chocolate? Then you need to try this chocolate pudding popsicle recipe. Rich and creamy, these pudding pops are the perfect treat for hot summer days!
When I was a kid, I loved Jello Pudding Pops. They were creamy and oh-so-chocolately. It was a great mid-day summer snack for a chocoholic like me. Unfortunately you can’t find these anymore. So I set about re-creating my favorite childhood treat.
You can use a cook and serve pudding mix to make these homemade chocolate pudding pops, but it really is just as easy to make it from scratch. This recipe uses ingredients you probably already have in your fridge and pantry.
I tried making this chocolate pudding pops recipe at first with just the pudding, but it wasn’t quite as creamy as the popsicles I remembered from my childhood. So I added some whipped cream to the mix and that did the trick. The resulting ice pops are velvety with just the right amount of chocolate for a rich flavor.
Chocolate Pudding Popsicle Recipe Ingredients:
- 2/3 cup brown sugar
- 1/4 cup cocoa powder
- 3 tbs cornstarch
- 1/8 tsp salt
- 2 1/4 cups whole milk
- 2 tbs butter
- 1 tsp vanilla
- 1 cup heavy whipping cream
Homemade Pudding Pops Recipe Instructions:
Using an electric mixer, whip the heavy cream until stiff peaks form. If you have a stand mixer, you can set this up to run while you proceed with the rest of the recipe. Just make sure to check on it every few minutes. Just don’t let it go too long, or you will get butter – which is yummy but not really what we want for this chocolate pudding pops recipe 🙂 After your whipped cream has formed, set it aside and proceed with making the pudding.
In a medium saucepan, whisk together the brown sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, whisking constantly until the mixture comes to a boil. Boil for 2 minutes, stirring constantly. Remove from heat and whisk in the butter and vanilla, stirring until the butter melts completely. Allow to cool for 5 minutes.
Gently whisk the whipped cream into the pudding mixture, until it is well combined.
Pour into your silicone molds for popsicles and allow to cool completely before you put them in the freezer. Freeze at least 5 hours, or preferably overnight.
If you have more pudding mixture than will fit into your molds, just stick it in the fridge. Because of the cream, it never really solidifies. So you can use it to make more popsicles after you eat the ones you have frozen and the molds are free.
A note about using silicone molds for popsicles
I highly recommend using a silicone mold for this chocolate pudding pops recipe – well actually for any popsicle recipe. I used to have regular plastic popsicle molds but they were kind of a pain. You always had to run warm water over the outside to get the popsicle to release and sometimes the sticks came out when you were pulling.
When you use silicone molds for popsicles, the ice pops come right out. You never have an instance where the stick comes out of the popsicle, because instead of pulling on the stick, you just roll the mold down off the popsicle.
One thing I really like about the silicone ice pop molds that I own is that the popsicle molds are all individual so you only take out of the freezer the pops you need.
Plus the molds come in all sorts of shapes. I personally own 2 sets of the swirly cone molds, but here are some of the other designs you can get.
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This chocolate pudding popsicle recipe has become a favorite with my family! It’s rich and creamy, with just the right amount of sweetness to satisfy even the toughest sweet tooth. So tell me… Do you make popsicles for your kids during the summer? What are your favorite kinds to make?