Hello AMFT readers. My name is Janice and I write at Celebrating Family — I hope you’ll stop by sometime. I’m delighted Wendy invited me to share this cool, creamy recipe with you.
Homemade chocolate pudding has always been one of my favorite desserts. It brings back warm memories of visiting my grandmother. I loved it so much as a child that I often ate it before it had time to cool. Warm pudding is comforting and delicious, but living in Arizona means that a hot dessert isn’t always appealing when the temperature is over 100°F. So I adapted my classic homemade chocolate pudding into a frozen version: vegan chocolate pudding pops. They are dairy-free, gluten-free, and delightfully chocolatey. I made them with almond milk, but soy or other unsweetened plant milks will work just as well.
Vegan Chocolate Pudding Pops
6
5 minutes
10 minutes
6 hours
6 hours 15 minutes
This simple frozen dessert captures the flavor of classic chocolate pudding in a vegan, dairy-free pop. It’s rich, smooth, and perfect for warm days.
Ingredients
- 1/3 cup Dutch-processed cocoa powder
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1 pinch salt
- 2 cups unsweetened almond milk (or other unsweetened plant milk)
- 1/2 tsp vanilla extract
Instructions
- Combine the cocoa powder, cornstarch, sugar, and a pinch of salt in a medium saucepan. Whisk the dry ingredients together until evenly mixed.
- Slowly add the almond milk to the dry mixture while stirring to avoid lumps. Continue stirring until fully smooth.
- Place the saucepan over medium heat. Stir constantly and patiently as the mixture warms. It will begin to thicken; once it reaches a gentle boil, keep stirring and let it boil for 30–45 seconds to cook out the cornstarch flavor. Remove from heat and stir in the vanilla extract.
- Pour the pudding into six popsicle molds, smoothing the tops. Freeze for 5–6 hours or until completely firm. To release the pops, briefly run the molds under warm water for a few seconds and gently pull the handles. Enjoy immediately, or store the pops in an airtight container in the freezer.
Share your creations
If you make these pudding pops, I’d love to see a photo. Share it on social media and tag your post so others can try the recipe too.
One of the nicest things about this recipe is its flexibility. If you don’t have enough molds, pour the extra pudding into small containers and enjoy it as chilled pudding. These pops are cool and satisfying on a hot day, and they make a great, simple treat for family and friends.
Connect with Janice on Celebrating Family | Facebook | Twitter | Pinterest | Instagram
Janice used classic groovy-style ice pop molds for the photos, but any sturdy popsicle mold will work. If you need ideas, look for molds with good handles and a snug fit so pops freeze evenly and release easily.