Vanilla Bean Frappuccino Fudge (Printer-Friendly)

Creamy vanilla, coffee, and fudge combine into a cool, smooth frozen 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 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 between each interval until smooth. 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 molds nearly to the top.
05 - Insert popsicle sticks into each mold and freeze for at least 4 hours, or until completely solid.
06 - To remove pops from molds, briefly run the outside of the molds under warm water. Serve immediately.

# Expert Suggestions:

01 -
  • They taste like a fancy coffee shop drink but cost a fraction of the price, and you actually know what's in them.
  • The fudge layer creates this delightful surprise when you bite through the creamy vanilla—it's texture and flavor working together perfectly.
  • Zero baking required, which means even on the hottest days, your kitchen stays cool while you make something impressive.
02 -
  • If your popsicle sticks are loose after a couple of hours, pull them out and reinsert them once the mixture is partially frozen—this prevents them from tilting or sliding.
  • Cooling your coffee before adding it to the cream mixture is non-negotiable; hot liquid will break your cream and ruin the texture, so learn from my early mistake.
03 -
  • For a dairy-free version that tastes just as good, swap the whole milk and heavy cream for full-fat coconut milk and coconut cream—the result is tropical and creamy.
  • If you love extra coffee flavor, brew your espresso stronger or use an extra 2-3 tablespoons; you can always dial it back, but weak coffee flavor disappears when frozen.
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