Creamy Chocolate Coconut Fudgesicles (vegan)

reading time: 2 min

We're currently going through our first 35 °C heatwave here in Germany (that's 95 °F if you're wondering), and I'm VERY prone to eating at least one popsicle, if not two during those hot afternoons. To keep my sugar intake at a more healthy level, I try to reach for sugar-free alternatives where ever possible which is why I like to make my own popsicles – or in this case "fudgesicles".

In this case it's up to you: You can either keep these fudgesicles sugar-free (they are very creamy and delicious on their own – J and I had already eaten two plain ones before I took the pictures, hehe), or you can add a bit of sugar by drizzling them with some dark chocolate. Either way, it's way more healthy than those – admittedly yummy – (vegan) store-bought popsicles with about 20–25 g refined sugar per serving. Our popsicles have 0 g refined sugar when omitting the chocolate drizzle, and about 2,5–3 g refined sugar per serving with the chocolate drizzle. So about one-tenth ...

(Also, ignore my ugly non-matching
plastic popsicle sticks, lol. I'm already looking into replacing them with sustainable molds. Those are REALLY pricey though. 40 bucks for 10 stainless steel popsicle molds!!)


Preparation time: 5 minutes (+ 2 hours freezing time)
Main ingredients: coconut milk, cacao powder, dates
difficulty level: easy
serves: 4-6
suitable for: vegan, lactose-free, gluten-free, soy-free, sugar-free


1/2 can full fat coconut milk
1/2 cup vegan yogurt (e. g. coconut yogurt or homemade soy yogurt)
1/4 cup cacao powder (or sub carob powder)
1 ripe banana
1/4 cup soft dates, pitted
pinch of salt

1/4 – 1/2 cup vegan semi-dark chocolate (either chopped and mixed into the ice cream or melted and drizzled on top as coating! – this obviously makes it no longer sugar-free!)
a handful of chopped almonds or walnuts (either mixed into the ice cream or sprinkled on top of the chocolate drizzle)
a handful of hemp seeds or chia seeds (to sprinkle on top of the chocolate drizzle)


To a blender, add all listed ingredients: coconut milk, vegan yogurt, cacao powder, banana, dates, and a pinch of salt. Blend well until smooth and creamy. 
Pour into popsicle molds. Don't forget to gently tap the molds on the countertop to remove any air bubbles. 
Insert the popsicle sticks, then place in the freezer for a few hours or until solidified.

If you want to go the extra mile, melt chocolate over the stovetop, using the double boiler method, or in the microwave. Take the hardened popsicles out of the freezer, and drizzle with as much chocolate as you desire (of course, you can even completely cover your popsicles in chocolate, like a Magnum ice cream). Sprinkle some chopped nuts and/or seeds on top, and wait two minutes or so until the chocolate has firmed up again. Place the drizzled popsicles onto a serving plate, and pop that back into the freezer for another 30 minutes or so.

And there you have it. Super easy and delicious chocolate coconut ice cream – with optional nutty chocolate shell!

Looking for more vegan ice cream recipes? Here are some of my favourites:

Strawberry Rose Popsicles

Matcha Coconut Fudgesicles