Sweet Potato Fudgesicles
Dense, fudgy chocolate popsicles made with cooked sweet potato, whole milk, heavy cream, and real melted dark chocolate. The sweet potato is undetectable and keeps the texture creamy instead of icy.
Servings 6 popsicles
Ingredients
For the Fudgesicles
- 1 cup cooked sweet potato peeled, mashed, and cooled
- ¾ cup whole milk
- ½ cup heavy cream
- 4 oz dark chocolate 60 to 70 percent, chopped from a bar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons brown sugar packed
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
Cook the Sweet Potato
- Roast a whole sweet potato at 400F for 45 to 55 minutes until completely tender, or peel, cube, and boil for 15 minutes until fork-tender.
- Cool completely, then peel and mash. Measure out 1 cup.
Make the Chocolate Base
- Heat the whole milk, heavy cream, and brown sugar in a small saucepan over medium-low heat, whisking until the sugar dissolves. Remove from the heat just before it simmers.
- Add the chopped chocolate, let it sit undisturbed for 2 minutes, then whisk until glossy and smooth.
- Pour the chocolate mixture into a blender with the mashed sweet potato, cocoa powder, vanilla, and salt. Blend on high for a full 60 seconds, scraping the sides once at the halfway point.
Fill and Freeze
- Let the mixture cool to room temperature. Fill each popsicle mold cavity to about ¼ inch below the rim.
- Tap the mold firmly on the counter several times to release air pockets, then insert the sticks.
- Freeze at least 5 hours or overnight. To unmold, run warm tap water over the outside of the mold for 15 to 20 seconds and pull each stick straight up without wiggling.
Notes
- Freeze time: At least 5 hours, or overnight for the cleanest release. This is on top of the listed prep and cook time.
- Use a chocolate bar: Chocolate chips are formulated to hold their shape and melt thick and waxy. A chopped bar melts smooth.
- Full-fat dairy only: Skim or low-fat milk will make the pops icy. Fat is what keeps the texture fudgy.
- Anti-ice trick: Add 1 tablespoon of corn syrup to the blender to keep the pops soft for weeks instead of days.
- Storage: Best within 2 weeks. Unmold, wrap each pop individually, and keep them in a sealed freezer bag so they do not pick up freezer odors.