Chocolate Banana Fudge Popsicles

If you love Fudgsicles and chocolate ice cream, or better yet a banana split, then you are going to absolutely love this recipe! These Chocolate Banana Fudge Popsicles are so rich and creamy. They have a smooth melting texture just like decadent chocolate ice cream without using an ice cream maker and without adding any heavy cream! They taste mostly of chocolate and just barely of banana, so you really get that big chocolate hit! You just need 6 simple ingredients and then push the button on your blender to watch them come together. If you love this idea, you may also like my Strawberry Banana Popsicles and Creamy Mango Popsicles too!

WHY THIS RECIPE WORKS

• Easy to make - all you need to do is add all ingredients to your blender and mix until smooth!
• Wholesome ingredients - I like that banana adds creaminess without weighing them down and creates a smooth texture. I'm not trying to make these into a health food, but I think it's nice to know these are made of mostly banana, dark chocolate and yogurt since those are three things I eat everyday anyway!
• Rich creamy chocolate popsicles - pure melted dark chocolate and cocoa powder add so much chocolate flavor and luxurious smooth and creamy texture.
• Slight banana flavor - even though these are made with banana, they don't taste strongly of banana. The chocolate flavor really shines!
• Great for toddlers and kids - I like to make these for my kids so they can enjoy a homemade treat. It tastes like chocolate ice cream, but it is so much easier to make!

INGREDIENTS FOR CHOCOLATE FUDGE POPS

• Dark chocolate - use pure dark chocolate for the best texture and flavor. Although I love bittersweet chocolate, I recommend semisweet chocolate for this recipe since it has the right sugar content to create the fudgy soft and creamy texture.
• Banana - choose a really ripe, spotty banana which will have the most sweetness and a softer texture. It will of course help sweeten the popsicles and also make a 'creamier' texture.
• Yogurt - I use full fat Greek yogurt with 10% milk fat content.
• Maple syrup - this adds just a touch of extra sweetness and flavor complexity to make these ice pops perfect! The liquid sugar helps with the texture to make them silkier.

STEP-BY-STEP INSTRUCTIONS

• STEP 1). Blend all ingredients. Peel the bananas and add 240g of flesh to a high speed blender. Add yogurt, dark chocolate, maple syrup, milk or cream and cocoa powder and blend on high for about 40 seconds until it is very smooth.
• STEP 2). Fill molds. our the mixture into the popsicle molds, filling them just over halfway. Spoon about a teaspoon or so of the fudge swirl mixture over top, drizzling it around a bit over each one. Just the spoon or a skewer to swirl it in so it blends a bit with the chocolate banana mixture and doesn't separate off once frozen. Pour the remaining chocolate banana mixture over each one to fill them right to the top.
• STEP 3). Insert sticks. If using reusable popsicle sticks with a stick shield (as in these photos) then you can place it on straight away. If using wooden sticks, I recommend freezing for about 10 minutes first so the chocolate mixture can firm up slightly, then insert sticks so that they hold upright in the center.
• STEP 4). Freeze. Place the molds in the freezer and freeze for at least 6 hours or overnight until frozen solid.
• STEP 5). Release and serve. When ready to eat, run the mold under warm water for a minute, turning the mold to hit all sides. Grab a stick and twist gently to see if the popsicle is coming loose. If there is still a lot of resistance, run the mold under warm water again until it comes loose.

EXPERT TIPS FOR FUDGE POPSICLES

• Fill molds all the way to the top if using a mold with a reusable stick with a shield so there is no gap at the bottom and they release easily.
• Run molds under warm water to unmold the popsicles so they release easily and cleanly.
• Use pure dark chocolate. Pure chocolate contains only cocoa butter as the fat source and does not contain any vegetable oils like palm oil or coconut oil. It will create the best texture and flavor.
• Freeze the popsicles for 10 minutes before inserting wooden sticks so that the mixture thickens up a bit to hold the stick in the center instead of it leaning over to one side.

TOOLS YOU NEED TO MAKE HOMEMADE BANANA FUDGE POPS

• Popsicle mold - you can also use these stainless steel popsicle molds if you don't want to use plastic. I also love these silicone molds that come with wooden sticks and these ones with reusable sticks are especially great for toddlers.
• High speed blender - I absolutely love this Cuisinart blender. It is so powerful with a strong motor. I think it's just as good as a VitaMix and more than half the price.

RECIPE FAQ

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Chocolate Banana Fudge Popsicles

Christina Marsigliese

Chocolate Banana Fudge Popsicles are rich and creamy with a dark chocolate fudge swirl. They have a smooth melting texture like decadent chocolate ice cream without any cream, and they taste mostly of chocolate and just slightly of banana. You will LOVE them!

5 from 3 votes

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Prep Time 10 minutes mins

Freeze Time 2 hours hrs

Servings 8 servings

Ingredients

  

Fudge Swirl:

• 2 oz (56g) semisweet chocolate, finely chopped or use these chips
• 1 ½ tablespoon (22ml) water

Chocolate Banana Popsicle mixture:

• 2 large ripe bananas (240g banana flesh)
• ½ cup (120ml) plain full fat plain Greek yogurt
• 3 oz (85g) semisweet chocolate chips, melted
• 1 tablespoon (6g) cocoa powder (I prefer this Dutch cocoa)
• 1 tablespoon (15ml) maple syrup
• 3 tablespoon (45ml) milk or light cream

Instructions

 

• First prepare the fudge swirl. Combine chopped semisweet chocolate (or use my favorite semisweet chocolate chips) with hot water in a small bowl and place in the microwave for 30 seconds until it starts to simmer. Stir until completely smooth and glossy, then set aside to cool.
• Prepare the popsicle mixture. Peel the bananas and add 240g of flesh to a high speed blender. Add yogurt, maple syrup, milk, cocoa powder and melted chocolate and blend on high for about 40 seconds until it is very smooth.
• Pour the mixture into the popsicle molds, filling them just over halfway. Spoon about a teaspoon or so of the fudge swirl mixture over top, drizzling it around a bit over each one. Just the spoon or a skewer to swirl it in so it blends a bit with the chocolate banana mixture and doesn't separate off once frozen. Pour the remaining chocolate banana mixture over each one to fill them right to the top.
• If using molds with reusable sticks with a stick shield (as in these photos) then you can place it on straight away. If using wooden sticks, I recommend freezing for about 10 minutes first so the chocolate mixture can firm up slightly, then insert sticks so that they hold upright in the center.
• Place the molds in the freezer and freeze for at least 6 hours or overnight until frozen solid.
• When ready to eat, run the mold under warm water for a minute, turning the mold to hit all sides. Grab a stick and twist gently to see if the popsicle is coming loose. If there is still a lot of resistance, run the mold under warm water again until it comes loose.