Vanilla Pudding Pops

These creamy popsicles are a great summer treat. The chilled pudding was also absolutely delicious prior to being frozen, making this a dessert that can be enjoyed year-round. 🙂

This recipe is from Martha Stewart Living’s Everyday Food. An easy crowd pleaser.

Yield: 7-10 ice pops (depending on the size of the popsicle mold)
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp coarse salt
  • 3 cups whole milk
  • 3 large egg yolks
  • 2 tsp pure vanilla extract
    1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.
    2. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
    3. Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute.
    4. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
    5. Using a funnel, divide mixture among ice-pop molds.
    6. Chill in refrigerator until cool and thickened, about 1 hour.
    7. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks.
    8. Dip molds briefly in warm water to release pops.

    Fudge Pops!


    When I made these fudge pops for the first time I thought that they were the best “fudgsicles” I had ever had. This time I had the same experience. 🙂 They taste like chocolate ice cream– but so easy to make!

    A popular tourist destination in New York City is a restaurant named Serendipity– tons of people go there to eat frozen hot chocolate. Although I have never been, I think their special dish must taste just like these fudge pops. They are essentially frozen hot chocolate- cocoa, sugar, cream, and milk cooked and frozen. These are a much smaller, more waistline friendly version. DELICIOUS!!! I saved us a trip to the Upper East Side! 🙂 This recipe was adapted from Everyday Food.  I used half and half instead of milk and cream.

    Yield: Makes 8 to 10 pops

    • 2 tsp cornstarch
    • 1 1/2 cups whole milk, divided
    • 1 1/3 cups heavy cream (or substitute equal amounts of half and half)
    • 1/2 cup sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/4 tsp coarse salt
    • 2 tsp vanilla extract
    1. In a 2-quart saucepan, whisk together cornstarch and 2 tablespoons milk until smooth.
    2. Whisk in remaining milk, cream, sugar, cocoa and salt. Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
    3. Transfer to a large liquid-measuring cup and stir in vanilla.
    4. Pour into eight to ten ice-pop molds and insert ice-pop sticks.
    5. Freeze until pops are solid, about 6 hours (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.

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