Please tell me I’m not the only one who’s heart starting beating as soon as they heard the ice cream truck drive down the street. It was a race against time to do the following:
- Get up from playing Barbies.
- Run to mom to ask for ice cream money…nicely.
- Run to grab mom’s purse for her.
- Patiently wait for mom to hand me some money.
- Sprint out of the house and down the driveway to wait for the terribly annoying ice cream truck song to drive down the road and finally make it to your house.
The pressure builds while you quickly have to choose out of what seems like 1000 different ice creams, until you settle on the one you always get, the one that never lets you down, the fudgesicle.
I am the oldest of four girls and this happened once a week, every summer growing up. My sisters would usually get the crazy colored ice creams or even the cone shaped container of ice cream with the bubble gum on the bottom…the Screwball, I think it was called.
I have to admit, I was always a little bit jealous of that one because their sweets lasted the longest. Come back 3 hours later and they’re still chewing the gum from their ice cream. Eww.
Allas, the fudgesicle never let me down. Always rich and chocolaty. Such a smooth consistency.
It was only a matter of time before I figured out a way to make a healthier version of my beloved popsicle. You won’t believe what the secret ingredient is in these! 😀
I won’t admit it, but I’m pretty sure I pestered my darling husband for 30 minutes for him to guess what I used to make these fudgesicles so creamy and delicious. However, even after learning that it was tofu, he proceeded to eat another one…as did I.
Having just made these popsicles, they are already gone. They went FAST…about as fast as I ran as a kid, to the ice cream truck.
Healthier Chocolate Fudge Pudding Popsicles
adapted from Earthly Feast
- 7 ounces dark chocolate
- 4 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon water
- 1 pound silken tofu
- 1 teaspoon vanilla extract
- pinch of salt
- Over a double boiler, melt the chocolate.
- Meanwhile, in a small pot over low heat, combine the brown sugar and honey and stir until sugar just becomes a liquid and the sugar is almost dissolved but definitely not boiling.
- Allow both the sugar and chocolate to cool for a few minutes.
- Place the melted sugar, melted chocolate and the remaining ingredients in a blender or food processor. Blend until smooth.
- Pour into popsicle molds with sticks.
- Freeze for 4 hours or until frozen completely.
Servings: 8 popsicles