Fudgsicles have been a bit of an obsession for me this summer. Perhaps it's the unusual heat we've had, but I have been drawn like a magnet to this frozen treat. Well, my world came crashing down this past weekend when I went to the store and they were out of fudgsicles.
I thought, hey, this is no big deal. There is a store brand fudge pop, so I'll just get those. BIG mistake. The store brand fudge pops are inedible. Completely disgusting. They are almost... salty. I was very upset by all of this.
Thankfully, I didn't have to be upset for long. I was putting away some cookbooks, and among them was the small booklet that came with my ice cream maker. A quick flip through the book presented a possible alternative - make my own fudgsicles! I immediately went to the pantry in search of pudding mix. I didn't even care that this was basically a semi-homemade/convenience recipe; I wanted my fudgsicles. All I ended up having in the pantry was a package of butterscotch pudding, but I figured that butterscotch pudding pops sounded good, anyway. I mix up the batter and churned away. 20 min later I filled my popsicle molds and put them in the freezer, hoping for the best.
My fears that they would come out rock hard or icy were unfounded. They are perfect! Cool, creamy, delicious. Next up? Skip the pudding mix and go straight to my favorite chocolate pudding recipe. I hope it turns out just as well!
Any Flavor Pudding Pops
Source: Slightly adapted from Cuisinart ICE-20 Recipe booklet
2 packages (3.4-3.9 ounces each) of your favorite instant pudding flavor
3 cups cold 2% milk
Place ingredients in a medium mixing bowl and whisk until well blended. Freeze according to manufacturer's ice cream maker instructions. Transfer to popsicle molds, and freeze until firm.