Vanilla Bean Frappuccino Fudge (Print Version)

Creamy vanilla and coffee layers with rich fudge combine for a cool summer frozen delight.

# What You'll 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 tsp 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

# Cooking Steps:

01 - In a medium bowl, whisk together 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup sweetened condensed milk, 1/3 cup cooled espresso, vanilla bean seeds or extract, and 1/4 cup granulated sugar until well combined. Set aside.
02 - In a microwave-safe bowl, combine 1/2 cup semisweet chocolate chips and 1/4 cup heavy cream. Microwave in 20-second intervals, stirring between each interval until the mixture is smooth. Allow to cool slightly before use.
03 - Spoon 1 to 2 teaspoons of the chocolate fudge mixture into the bottom of each popsicle mold.
04 - Carefully pour or spoon the vanilla frappuccino mixture over the fudge layer in each mold, filling nearly to the top.
05 - Insert popsicle sticks into each mold and transfer to freezer. 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 to loosen. Unmold carefully and serve immediately.

# Expert Advice:

01 -
  • They taste like a fancy coffee shop treat but cost a fraction of the price and actually freeze solid in your own freezer.
  • The fudge layer at the bottom creates this delightful surprise when you bite through to something richer than you expected.
  • Making them feels less like cooking and more like creating edible art, especially when friends watch you swirl the chocolate.
02 -
  • Cool your espresso completely before mixing or it'll start melting your cream and create a weird texture instead of the smooth frappuccino you're after.
  • The chocolate layer needs to cool slightly too, but don't let it get so thick that it won't pour—you want it just thick enough to coat the mold bottom without running everywhere.
03 -
  • If your popsicle molds are cheap or loose, insert the sticks after the mixture has partially frozen for about 90 minutes so they don't drift sideways.
  • For a dairy-free version that tastes just as indulgent, swap coconut milk for whole milk and coconut cream for heavy cream—the flavor shifts slightly but remains delicious.
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