Dairy Free Chocolate Fudge Pops

If you’re looking for a cool treat that skips the dairy, these chocolate fudge pops are exactly what you need. They’re rich, creamy, and taste just like the classic frozen pops you might remember.

The secret here is full fat coconut milk. It gives these pops a smooth and creamy texture without any milk or cream at all.

I love that these are completely dairy free. Finding frozen treats that actually taste good without dairy can be tricky, so this one is a real winner.

The chocolate flavor is deep and satisfying, thanks to both cocoa powder and real dairy free dark chocolate. Every bite feels like a proper dessert.

They also take just a few minutes to prepare before you pop them in the freezer. The hardest part is waiting for them to set!

Why This Recipe Is a Keeper

Rich Chocolate Flavor – Cocoa and dairy free dark chocolate create a deep, satisfying chocolate taste in every bite.

Creamy Fudge Texture – Full fat coconut milk and cornstarch give these pops a smooth, thick texture that melts beautifully.

Completely Dairy Free – Coconut milk, almond milk, and dairy free chocolate make this a creamy treat for dairy free families.

Glossy Chocolate Finish – Stirring in chopped chocolate after cooking creates a silky mixture with a polished, homemade finish.

Here’s What You’ll Need

• 1/2 cup Sugar
• 1/3 cup Cocoa Powder
• 2 tbsp Cornstarch
• 1/4 tsp Salt
• 1 can (13.5 oz) Full Fat Coconut Milk
• 1/2 cup Almond Milk
• 4 oz Dairy Free Dark Chocolate, Chopped
• 1 tsp Vanilla Extract

How to Make It

Step 1

Whisk the sugar, cocoa powder, cornstarch and salt together in a saucepan until no lumps remain.

Step 2

Gradually whisk in the coconut milk and almond milk until smooth, then cook over medium heat, whisking constantly, until the mixture simmers and thickens, about 3-5 minutes.

Step 3

Remove from the heat and stir in the chopped chocolate and vanilla until completely melted and glossy.

Step 4

Let the mixture cool for 15 minutes, then pour into popsicle molds and insert the sticks.

Step 5

Freeze for at least 6 hours until solid.

Step 6

Dip the molds in warm water for 10-15 seconds to release the fudge pops easily.

Recipe Tips

Mix the Coconut Milk First

Full-fat coconut milk often separates in the can, with thick cream at the top and liquid underneath. Stir it together until it is completely smooth before measuring or adding it to the saucepan.

This gives every pop the same creamy texture and prevents small pieces of coconut cream from staying in the mixture.

Remove Every Cocoa Lump

Cocoa powder and cornstarch can form stubborn lumps once liquid is added. I recommend whisking the dry ingredients very well before slowly adding the coconut milk and almond milk.

If the cocoa is especially lumpy, pass it through a fine mesh strainer first. This small step makes the finished fudge pops much smoother.

Wait for a Gentle Simmer

The cornstarch needs enough heat to fully thicken the mixture. Keep whisking until you see small bubbles and the mixture lightly coats the whisk.

Once it reaches that point, let it cook for about 30 seconds while whisking, then remove it from the heat. Cooking it much longer can make the pops less creamy.

What to Make Next

• Dairy Free Chocolate Hazelnut Wafer Crunch Ice Cream
• Dairy Free Chocolate Mint Ice Cream Sandwiches
• Dairy Free Hot Fudge Brownie Sundae Cups
• Dairy Free Orange Creamsicle Pudding Pops
• Dairy Free Raspberry Cheesecake Popsicles

Popular Questions

Can I use a different dairy free milk instead of almond milk?

Yes, you can replace the almond milk with oat milk, soy milk, or another dairy free milk. Choose an unsweetened option so the fudge pops do not become overly sweet.