Fudgy, chocolately Homemade Pudding Pops are surprisingly easy to make. You just need a popsicle mold, some milk, sugar, a little cornstarch, and lots of chocolate.
Hey, when was the last time you had a pudding pop? Maybe it’s been years. Maybe you’ve never tried one. Well, you should fix that today, because these Homemade Pudding Pops are THE BEST THINGS.
Like, I don’t want to over-hype these popsicles, but they are legitimately one of my favorite things I’ve made all summer long. I was so excited about how good they turned out that I made everyone within a 2-mile radius try one, and then I was so sad when I realized I had shared them all away and instantly regretted my generosity.
The next batch I make this summer, I’m not telling anyone about and hoarding them away at the back of my freezer. Seriously, all the pudding pops for Tracy.
Fortunately (and maybe unfortunately) Homemade Pudding Pops are actually surprisingly easy to make. They’re basically just frozen chocolate pudding, and all you need to make a killer pudding from scratch is some milk, sugar, a little cornstarch, and lots of chocolate.
Okay, you will also need a tiny bit of patience as well. The first three ingredients need about 15ish minutes on the stove with you whisking occasionally, to thicken up to a nice creamy pudding. But it doesn’t need your constant attention, so you can wash dishes or read a book (Guys, what are you reading this summer? Give me recs in the comments!!) at the counter while you wait.
Then you stir in the chocolate, strain out any lumps, and add to your popsicle molds. About four hours later, you have some incredibly creamy, uber chocolatey Homemade Pudding Pops.
Homemade Pudding Pops
Chocolate Pudding Pops
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 3 cups milk whole preferred, but any percentage will work
- 1 cup (6oz) chopped semisweet chocolate good-quality chocolate chips are fine
- 1 teaspoon vanilla extract
- In a medium saucepan, combine sugar, cornstarch, and salt. Slowly pour in milk, whisking continuously to keep lumps from forming.
- Heat over medium-low, whisking occasionally, until mixture is thick enough to coat the back of a spoon, about 10 to 15 minutes. Keep the heat low enough that the pudding thickens without coming to a simmer. If it begins to simmer, turn down the heat.
- Stir in chocolate and cook for 1 to 2 minutes more, until chocolate is completely incorporated. Stir in vanilla and remove from heat.
- Strain mixture through a fine-mesh strainer to remove any cornstarch lumps and allow to cool for 5 to 10 minutes. Pour mixture into your popsicle mold, leaving about 1/2-inch of space at the top. Cover, add sticks, and freeze for at least four hours until solid.
- Run mold under warm water to loosen popsicles and gently remove from mold. Enjoy!
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Pudding Recipe Adapted From Smitten Kitchen