Ingredients to make the vegan chocolate ice pops
- Sugar. For this recipe you can use coconut sugar, cane sugar, or any other sweetener that you prefer.
- Cocoa. Use a good cocoa, one with no added sugar. As I always tell you in other recipes that call for cocoa powder, the powder mix to make hot chocolate does not work.
- Whole coconut milk. It is important to use full fat and at room temperature.
- Corn starch or tapioca. Either works well. Use the one you have at home. It is good to add it because it helps the ice pops set better and gives them a smoother texture.
How to make vegan chocolate ice pops
It really is as easy as putting everything in the blender. You have to add all the ingredients at room temperature with water and start blending. When everything is well integrated, empty the mix into the ice pop molds. Put it in the freezer for about 4 hours or overnight, and that is it. You have the easiest and most delicious vegan chocolate ice popsicles that you can imagine.
Important: It is important that you use water at room temperature when blending. When we use coconut milk or coconut oil and mix it with cold water or iced water, the fat from the coconut oil or coconut milk solidifies. When the fat solidifies, small balls of oil are formed, which do not taste bad, but they change the entire texture of our dish. In this case the ice pops.
Tips and ideas to make this vegan treat perfect
- This recipe makes about 10 large ice popsicles. If you need to make more, it is very easy to double the recipe.
- If you do not have ice pop molds, use small paper cups. This way of making popsicles is very good when you make a lot and you are going to leave them in the freezer for a long time. What I do is put the cups on a baking sheet until they freeze completely. When they are frozen, I put them in a large freezer bag. So we always have popsicles ready to eat.
- You can also make them without a mold and cut into squares when they are frozen.
- These popsicles melt very easily, so if you take them out of the freezer, eat them right away.
Fun ways to finish the vegan chocolate ice pops
- Put walnuts in the ice pop molds and then pour the mixture over. You will have the perfect combination of chocolate and nuts. Crunchy, creamy, and extra flavorful.
- Dip them in melted chocolate to form a hard shell, then top them with dried fruit, sprinkles, or roasted peanuts.
- Put grated coconut in the bottom of the popsicle mold or cup, so when you take them out the entire top of the popsicle has delicious coconut flavor.
- You can do the same with chocolate chips. If you want to make a more healthy treat, use cacao nibs.
- Another good idea is to finish them with homemade granola. When you pour the mixture into the molds, leave a space to add a bit of granola.
Storage
Store the popsicles in the freezer for up to 2 months. If you use paper cups, transfer the frozen popsicles to a large freezer bag once they are solid. They melt quickly at room temperature, so serve them straight from the freezer and eat immediately.
You might also like
- Mango and Coconut Ice Pops Without a Mold
- Mango and Strawberry Ice Pops
- Strawberry and Banana Ice Cream
- Banana and Açaí Ice Cream
So here is the recipe for these vegan and creamy chocolate ice pops, perfect for any hot summer day. When you make them take a photo and share it on Instagram or FB. If you are going to make them later, save them on Pinterest. It would also be amazing if you tell me your ideas or comments in the section below. Do not forget to give it 5 stars.
Creamy Vegan Chocolate Popsicles
Equipment
- Popsicle mold
Ingredients
- 2/3 cup water
- 1/2 cup sugar
- 1/2 cup cocoa
- 1 can can of whole coconut milk 400 ml full fat
- 1/4 teaspoon cornstarch or tapioca
Instructions
- Put all the ingredients in the blender with water at room temperature and blend. When everything is well integrated, this mixture is emptied into palette molds. Put it in the freezer for about 4 hours or overnight and that’s it.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.