Vanilla Bean Frappuccino Fudge (Print View)

Creamy frozen pops with vanilla, coffee, and fudge layers for a cool summer indulgence.

# Components:

→ 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 coffee, cooled

→ 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

# Directions:

01 - In a medium bowl, whisk together milk, heavy cream, sweetened condensed milk, cooled coffee, vanilla bean seeds or extract, and sugar until well combined.
02 - In a microwave-safe bowl, combine chocolate chips and 1/4 cup heavy cream. Microwave in 20-second intervals, stirring until smooth. Let cool slightly.
03 - Spoon 1 to 2 teaspoons of the chocolate fudge mixture into the bottoms of popsicle molds.
04 - Carefully pour or spoon the vanilla frappuccino mixture over the fudge layer, filling molds nearly to the top.
05 - Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
06 - To remove, briefly run the outside of the molds under warm water. Enjoy immediately.

# Expert Advice:

01 -
  • Easy to make with just 15 minutes of active preparation
  • Rich vanilla bean flavor perfectly balanced with smooth espresso
  • Decadent chocolate fudge layer adds an indulgent touch
  • Naturally gluten-free and vegetarian-friendly
  • Makes 8 pops, perfect for sharing or keeping stocked for hot days
  • Customizable coffee strength to suit your taste preferences
02 -
  • Always cool your espresso completely before mixing to prevent the dairy from separating
  • For easier removal, let molds sit at room temperature for 1-2 minutes before running under warm water
  • Invest in quality popsicle molds with tight-fitting lids to prevent freezer burn
  • Make a double batch and store extras wrapped individually in parchment paper inside a freezer bag
  • Scrape vanilla bean pods after use, dry them, and store in your sugar container for vanilla-scented sugar
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