🍦 Chocolate Vanilla Fudgesicles 🍫
Ingredients
For the Chocolate Layer
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
¼ cup (50 g) granulated sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon pure maple syrup or honey (optional, for depth)
½ teaspoon pure vanilla extract
Pinch of fine sea salt
For the Vanilla Layer
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
¼ cup (50 g) granulated sugar
1 teaspoon pure vanilla extract
Pinch of fine sea salt
Optional Add-In
1 tablespoon mini chocolate chips (for texture in vanilla layer)
Instructions
Prep molds: Lightly grease 6 standard popsicle molds with neutral oil or cooking spray. Insert sticks and set aside.
Make chocolate layer: In a small saucepan over medium-low heat, whisk together milk, cream, sugar, cocoa powder, maple syrup (if using), vanilla, and salt. Warm gently until sugar dissolves (do not boil). Remove from heat and let cool slightly—about 5 minutes.
Pour first layer: Carefully pour chocolate mixture into each mold, filling about halfway. Tap lightly on counter to remove air bubbles. Freeze for 30–45 minutes, or until set but not rock hard.
Make vanilla layer: In same saucepan (no need to wash), combine milk, cream, sugar, vanilla, and salt. Warm gently until sugar dissolves. Cool slightly. Stir in mini chocolate chips if desired.
Add second layer: Pour vanilla mixture over the set chocolate layer, filling molds to the top. Tap again to settle.
Freeze completely: Cover molds with foil or lids and freeze for at least 4 hours—or overnight—for best texture.
Serve: Run molds under warm water for 10–15 seconds to loosen. Gently wiggle sticks to release. Enjoy immediately!
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