Vanilla Bean Frappuccino Fudge (Printable)

Creamy vanilla bean and coffee blend layered with smooth fudge for a cool, indulgent summer delight.

# What You Need:

→ Dairy

01 - 1 1/2 cups whole milk
02 - 1/2 cup heavy cream
03 - 1/2 cup sweetened condensed milk

→ Coffee

04 - 1/3 cup strong brewed espresso or cooled coffee

→ Vanilla

05 - 1 vanilla bean, split and seeds scraped, or 2 teaspoons pure vanilla extract

→ Chocolate Fudge Layer

06 - 1/2 cup semisweet chocolate chips
07 - 1/4 cup heavy cream

→ Sweetener

08 - 1/4 cup granulated sugar, adjusted to taste

# How-To:

01 - In a medium bowl, whisk together whole milk, heavy cream, sweetened condensed milk, cooled coffee, vanilla bean seeds or extract, and granulated sugar until thoroughly combined.
02 - In a microwave-safe bowl, combine semisweet chocolate chips and 1/4 cup heavy cream. Microwave in 20-second intervals, stirring between each interval until smooth and glossy. Allow to cool slightly.
03 - Spoon 1 to 2 teaspoons of the chocolate fudge mixture into the bottoms of each popsicle mold.
04 - Carefully pour or spoon the vanilla frappuccino mixture over the fudge layer, filling each mold nearly to the top.
05 - Insert popsicle sticks into the center of each mold and place in the freezer for at least 4 hours, or until completely frozen solid.
06 - Briefly run the outside of the popsicle molds under warm running water to loosen the frozen pops. Gently push from the bottom to release and serve immediately.

# Expert Advice:

01 -
  • The coffee flavor sneaks up on you in the best way, adding depth without making it taste like you're eating a dessert version of your morning cup.
  • Homemade pops taste impossibly creamier than anything frozen in a box, and your guests will absolutely ask for the secret ingredient.
  • It genuinely takes fifteen minutes of actual work, making you feel accomplished without the stress.
02 -
  • The espresso absolutely must be cooled before mixing, warm coffee will melt parts of your mixture and create an inconsistent texture throughout the pops.
  • Don't overfill the molds thinking you're getting more pop, they expand slightly as they freeze and overfull ones will spill out the sides creating a mess in your freezer.
03 -
  • Use the highest quality chocolate chips you can find because they taste noticeably better in the fudge layer where chocolate is literally the main event.
  • If your popsicle sticks slide around before freezing, cover the mold with plastic wrap and poke holes for the sticks to sit in, keeping everything perfectly centered.
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