We all need a little caffeine to kick off the week.
Heaven in a popsicle—these cold brew fudgesicles are absolutely worth the hype.
Homemade fudgesicles get a grown-up upgrade with cold brew coffee and a silky vanilla sweet cream topper. Even if you’re not a hardcore coffee fan, the combination of rich chocolate, coffee depth and creamy vanilla creates a popsicle that tastes like an iced latte turned into dessert.
It’s popsicle week, and every year creators share their favorite frozen treats. I wanted something I truly loved to post, and these fudgesicles fit the bill—decadent, chocolate-forward and elevated with coffee.
Over the years I’ve made plenty of favorites—rainbow froyo popsicles, salted watermelon margarita pops, chewy caramel cashew coconut pops, and even late-night “snacksicles.” But these sweet cream cold brew fudgesicles are a new go-to: a fudgesicle layer made with cold brew and cocoa, capped with a vanilla bean sweet cream that melts into the chocolate for the most indulgent bite.
The quality of your ingredients matters here. Use a bold cold brew, good cocoa powder and real chocolate chunks for a rich, fudgy texture. A touch of vanilla bean paste in the sweet cream makes the flavor sing. When each element is high quality, the final popsicle tastes deep, chocolatey and decidedly grown-up.
One small downside: I debated whether to let my three-year-old try one. He’s oddly obsessed with coffee sips, but I kept these for the adults—coffee and caffeine make them best enjoyed by older kids and grown-ups.
Tip: a sturdy, well-designed popsicle mold makes a big difference. A stainless steel mold that releases pops easily produces neat, intact popsicles every time. If you frequently make frozen treats, invest in a mold that’s easy to unmold and the right size for portion control.
Here’s a simple rundown of the recipe so you can make them at home:
Sweet Cream Cold Brew Fudgesicles
Leave a Review »
Ingredients
- 1 cup half and half
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla bean paste
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons dutch process cocoa powder
- 3 tablespoons chocolate chips or chunks
- 1 1/2 cups cold brew coffee
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
-
In a large measuring cup or bowl, whisk together the half and half, sweetened condensed milk and vanilla bean paste. Spoon about 1–2 ounces of this cream into each popsicle mold. Freeze for 30–60 minutes until the cream layer is firm.
-
In a saucepan over medium heat, whisk together the sugar, cornstarch, cocoa, cold brew and milk. Stir constantly until the mixture thickens. Remove from heat and whisk in the vanilla extract and butter. Allow the mixture to cool to room temperature.
-
Once the chocolate-coffee mixture is cooled, remove the molds from the freezer and finish filling each mold with the cold brew fudgesicle mixture. Freeze the pops for 4–6 hours or until fully set.
Notes
Did you make this recipe?
Share your photos and tag your posts with the recipe name or hashtag—you’ll make someone’s day when they see these fudgesicles. Enjoy!
ENJOY!