Alex Lau
This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.
Recipe information
Yield
Makes 10 to 12 pops
Ingredients
3 cups half-and-half
6 ounces semisweet chocolate, finely chopped
6 tablespoons sugar
2 tablespoons cocoa powder (preferably Dutch-processed)
1 tablespoon vanilla extract or paste
⅛ teaspoon kosher salt
Special Equipment
Twelve 3-ounce ice-pop molds
Preparation
Step 1
Bring half-and-half to a simmer in a medium saucepan over medium-high heat. Whisk in chocolate, sugar, and cocoa powder and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Remove from heat and whisk in vanilla and salt; chill at least 1 hour.
Step 2
Pour chocolate mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 4 hours. Dip molds briefly in hot water to release pops.
Step 3
Do Ahead: Chocolate mixture can be made 1 day ahead; keep chilled. Fudgecicles can be made 1 week ahead; keep frozen.
