Sweet Potato Ice Cream Popsicles / Fudgesicles

One of the best use for sweet potatoes if you don’t enjoy the taste is to make these vegan sweet potato ice cream popsicles!

Can I tempt you with these Sweet Potato Fudgesicles? They are so easy to make and taste awesome! For me, that’s one more way to eat sweet potatoes! Yummy!

I felt like a big kid with these in my hands smearing over my nose as I took a bite into the creamy texture. The sweet potato really added to the depth and creaminess of these so well-deserved cooling treats in this hot weather.

I don’t have any popsicle moulds, never got around to buying them yet. So, that’s the good news, you can still make them without moulds if you have a rectangular or square glass dish or a loaf pan will do too! Fudgesicles are soft and easy to cut through after slightly thawed.

To make Sweet Potato Ice Cream Popsicles

Bring the coconut milk to a boil at medium temperature. At this point add the chocolate and stir until melted. Lower heat slightly and let thicken a little.

Add sweet potato and continue to stir and mix on medium heat.

Add molasses and sugar. Stir. The mixture should soon reach a fudge-like consistency.

Transfer to a blender or place a stick blender in the pan and give it a good blend for about a minute. This will increase the creaminess.

Pour into the rectangular dish.

Cover dish with cling film. Make slight slits in the film using a sharp knife or toothpick at regular intervals, depending on how many sections you want to make.

Insert wooden sticks into through film. Allow fudge to cool before transferring to the freezer.

Freeze for about 6 hours. Then, remove and gently run a knife into the semi-frozen fudge. Run the knife all the way through the depth of the fudge. This will help to later cut the frozen block.

Freeze for another 6 hours before serving. (12 hours freezing in total).

To serve, remove fudgesicle from the freezer and let thaw for 10 – 15 minutes. Run a knife around the edges of the dish, then in the pre-made cuts. Gently try to lift the first fudgesicle by grabbing the stick and helping lift it from underneath with the knife. It’s a little tricky to get the first one out. But the rest should come out a lot easier.

So, I hope you enjoy these with the weather if it’s hot where you are. A great fun dessert for your barbecues too!

You might also like this other ice cream recipe:

Peach Ice Cream {no machine/no churning}

Yield: 6 popsicles

Sweet Potato Fudgesicles

Print

Fudgey sweet potato ice cream popsicles, easy to make with just 5 ingredients.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 12 hours

Total Time 12 hours 30 minutes

Ingredients

• 1 cup sweet potato, cooked and mashed, peeled of course
• 1 can coconut milk, you can use light or thick, it will only make a lighter or creamier texture
• 100 g dark chocolate, chopped into small pieces
• 1 tablespoon fancy molasses, or maple syrup, optional
• 3 tablespoon soft brown sugar, adjust to taste but get it slightly sweeter than you would normally eat this fudge at room temperature.

Instructions

Bring the coconut milk to a boil at medium temperature.

At this point add the chocolate and stir until melted. Lower heat slightly and let thicken a little.

Add sweet potato and continue to stir and mix on medium heat.

Add molasses and sugar. Stir. The mixture should soon reach a fudge-like consistency.

Transfer to a blender or place a stick blender in the pan and give it a good blend for about a minute. This will increase the creaminess.

Pour into the rectangular dish. 

Cover dish with cling film. Make slight slits in the film using a sharp knife or toothpick at regular intervals, depending on how many sections you want to make.

Insert wooden sticks into through film. Allow fudge to cool before transferring to the freezer.

Freeze for about 6 hours. Then, remove and gently run a knife into the semi-frozen fudge. Run the knife all the way through the depth of the fudge. This will help to later cut the frozen block.

Freeze for another 6 hours before serving. (12 hours freezing in total).

To serve, remove fudgesicle from the freezer and let thaw for 10 - 15 minutes. Run a knife around the edges of the dish, then in the pre-made cuts.

Gently try to lift the first fudgesicle by grabbing the stick and helping lift it from underneath with the knife. It's a little tricky to get the first one out. But the rest should come out a lot easier.

Notes

Link to Sweet Potato Ice Cream Popsicles - https://veganlovlie.com/sweet-potato-fudgesicle/

Did you make this recipe?

Tag us @veganlovlie #veganlovlie on Instagram, we love seeing what you're making!

Love this Sweet Potato Ice Cream Popsicles recipe? Pin it for later.

And while you’re on Pinterest, come follow and pin along with us.