Chocolate Covered Strawberry Fudgesicles

To celebrate the last day of #icecreamweek, I made y’all creamy, fudgy, strawberry-filled, chocolate chip studded fudgesicles. These Chocolate Covered Strawberry Fudgesicles are divine! I may have eaten the leftover chocolate base that didn’t fit in the molds by the spoonfuls. Maybe.

It’s officially the last day of #icecreamweek, and I can’t tell you how sad I am that it’s over. Okay, I’ll try. I’m REAL sad. Extremely sad. Heartbroken. I’m going to miss all of the frozen treats and the bright smiles on the faces of my friends when they’re testing my ice cream.

I got these cute little popsicle molds at Ikea for $1.99. They work great, and they’re pink. My fav color.

These popsicles taste like a chocolate covered strawberry. They’re creamy and have a deep cocoa flavor.

I’d like to thank my wonderful #icecreamweek partners in ice cream making crime, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, for making this week very special and very sweet.

Chocolate Covered Strawberry Fudgesicles

Yield: 6-8 servings

Total Time: 4 hours 8 minutes

Prep Time: 4 hours

Cook Time: 8 minutes

Ingredients:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • 1 cup strawberries, chopped
  • 1/2 cup mini chocolate chips

Directions:

  1. In a small bowl, whisk together sugar, cornstarch, cocoa, and salt.
  2. In a medium-sized saucepan over medium low heat, heat milk over medium heat. Whisk in the sugar mixture as the milk heats. Cook until the mixture thickens into a loose pudding. Once it boils, it’s finished. Remove from heat and add cream, vanilla extract, and butter. Stir until melted and smooth.
  3. Place plastic wrap directly over the custard and store in the refrigerator until completely cooled. If you’re impatient like me, place the bowl in an ice bath and whisk until room temperature. Once cooled, stir in strawberries and mini chocolate chips. Divide the mixture between the molds and freeze until solid.
  4. To remove the pops from the molds, run the molds under warm water and pull gently on the sticks until they come loose.

Adapted from Joy the Baker

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