When I was a kid, my summer vacation was filled with biking to the park, picking wild blackberries, and hanging out with my grandpa, playing card games or just talking. My grandpa always stocked all of the grandkids' favorite treats, and his freezer was an open door each summer to icees, dilly bars, and those popsicles with fake cream inside...and, my favorite by far, the fudgsicle!
Looking back, I miss all of it, and I want my own kids to have a taste of that idle happiness between busier and longer school years. So. I decided this year, to end my oldest's last day of elementary school and to celebrate with a new treat that was safe for my youngest, that I would remake fudgsicles...but I left myself only 2 hours to make this happen before school let out.
The process on this first attempt wasn't the neatest, I'll admit. But the taste was delicious (even after just a few hours, when it was still at the mousse-y pudding pop stage).
This first go is adapted from Parade's Community Table adult Mexican dark chocolate bar, which was in the June 5, 2016, edition of the metro DC insert.
Unprepared as I was, I had nothing as fancy as actual popsicle molds on hand. But I did have a drug store across the street that sold boxes of Dixie cups for $1---another remnant of my childhood.
And did I remember to grease the cups or do anything to make it easy to slide out the frozen deliciousness? No, I did not. I poured these suckers in and ate the first one with a spoon before I ever froze them, just because I could. I did double-up the Dixie cups in case a single-layer would be too soggy (it wasn't).
It turns out that these are easy to remove, because you can just tear a paper cup right off while you hold the fudgsicle stick.
Chocolate School's Out Fudgsicles
2 Tbsp unsweetened cocoa powder
1/3 cup sugar
2 Tbsp cornstarch
1/4 tsp salt
1-1/2 cups soy milk
1/2 cup coconut cream
1 tsp vanilla
1-1/2 ounces any safe semi-sweet chocolate chips
1/4 tsp cinnamon
At least a dozen Dixie cups and popsicle sticks.
Before you begin mixing ingredients, prepare the Dixie cups by placing double layers of the cups tightly into a baking pan or plastic container, and have the popsicle sticks ready to insert.
Combine the cocoa powder, sugar, cornstarch, and salt in a saucepan. Whisk in the milk and cream and stir often. Bring the mixture to a boil over medium heat and cook at a boil for 1 minute. Remove from heat and stir in the chocolate chips, vanilla, and cinnamon.
Pour the mixture into the Dixie cups, and stand up a popsicle stick in each cup. The amount made depends on how deep you pour these out. I made about 10 chunky-sized fudgsicles. Place the container of Dixie cups in the freezer and freeze for at least 3 and ideally for 6-8 hours.
My only concession to our usual Free-From ingredients is the coconut cream that I used to replace the fat that would have come from the usual dairy. Soy, almond, and rice milks alone just can't compete on fat content, which is needed in this recipe not only for that creamy mouth feel but also to actually harden up and stay together. Coconut is not *technically* a tree nut, but if you avoid it and adapt this recipe, please let me know what worked for you instead!
Hi, I'm Nicole.
ABOUT THE BLOG
An apothecary is a person or a place. Either one implies healing and relates to pharmacy in its truest sense, as a source of treatment and advice.
This blog is my way of uniting my pharmacy training with my efforts to provide a healthy and safe lifestyle for my family. In true apothecary form, I research and prescribe alternative ingredients that work just right in each specific recipe, and I would like to share the results with anyone who needs help making their own family’s kitchen allergy safe and heart healthy.
I made the 2017 Top-40 Food Allergy blogs!
Nicole Van Hoey's books on Goodreads
Bakery Bites: Breads and Treats Without Dairy, Eggs, Nuts, Seeds, or Soy
ratings: 1 (avg rating 5.00)
Kitchen Adventures With Multiple Food Allergies: A Recipe Collection for Celebrations Without Dairy, Eggs, Peanuts, Tree Nuts, Seeds, or Soy