Kahlua Fudgesicles

Kahlua Fudgesicle recipe, Fudgesicle recipe, boozy fudgesicle recipe, chocolate popsicle recipe, kahlua chocolate popsicle recipe, the saucy southerner

Kahlua Fudgesicles

It’s Summer and it’s hot out there. And the way I figure it, why should the kids have all the fun? This for grown-ups only Kahlua Fudgesicle recipe is just for us! Made with rich dark chocolate, Kahlua (coffee liqueur), with a hint of vanilla, they’re so creamy, so dreamy; you won’t find anything like this on the ice cream truck!

For some reason, I’ve been craving fudgesicles lately. Maybe because it’s turned into the typical Southern Summer: Hot and Humid. The air is so thick and sticky you can almost stir it with a spoon. Weather like that calls for something cold. Icy cold and refreshing. And boozy. To help us get through this misery.

Well, that called for action. And I have delivered with this simple recipe for Kahlua Fudgesicles. Modified from On a Stick, this recipe fills four regular-sized popsicle molds (about 3 ounces each). Don’t have popsicle molds? These are the ones I’m ordering to replace my current set: Onyx Stainless Steel Popsicle Mold

One addition I’ve made, which is optional but adds a lot, is black cocoa powder. I didn’t use enough to alter the color to a darker chocolate look, but just the right amount to impart an intensely dark chocolate flavor. Black cocoa powder is a Dutch processed cocoa; this process lowers the acidity, increases solubility, enhances color (hence the super blackness) and smooths the flavor. If you can’t find it locally, here’s a good source for Black Cocoa Powder – 1 Lb.

The only thing I would have done differently with this recipe is to double it! I can promise you, I’ll be making them again and again. You get hopping and try them too! You won’t regret it.


Kahlua Fudgesicles
Prep time
Total time
This for grown-ups only Kahlua Fudgesicle recipe is just for us! Made with rich dark chocolate, Kahlua (coffee liqueur), with a hint of vanilla, they're so creamy, so dreamy; they don't have these on the ice cream truck!
Serves: 4 - 3 ounce popsicles
  • 3 tablespoons semi-sweet chocolate (you could use chips; I used 60% cacao bar chocolate)
  • 1 cup whole milk
  • ⅓ cup granulated sugar
  • 1½ tablespoon unsweetened cocoa powder
  • 1 teaspoon black cocoa powder (optional)
  • 1 tablespoon corn starch
  • Pinch of salt
  • ¼ cup Kahlua (or other coffee-flavored liqueur)
  • 1½ teaspoons butter (1/2 a tablespoon)
  • ½ teaspoon vanilla extract
  1. In a heavy-bottomed sauce pan, over low heat, ad the chocolate and stir to melt.
  2. Add the milk, sugar, cocoa powder, corn starch and salt and whisk to combine.
  3. Increase the heat to medium and continue whisking until the mixture thickens (about 5 minutes)
  4. Remove from heat.
  5. Add the Kahlua, butter and vanilla and whisk to combine.
  6. Allow to cool slightly, pour into a measuring cup (or a small pitcher with a spout) for ease of pouring into the popsicle molds.
  7. Pour the mixture into the molds, insert sticks and freeze.

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About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Desserts, Ice Cream, Living in Elegant Simplicity, Saucy Southerner Recipes, Sherberts & Ices. Bookmark the permalink.

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