Strawberry-Fudge Freeze Pops

May 5, 2014

Serves: 10
Prep: 5 min
Freeze: 4 hours
Total: 4 hr 5 min


  • ½ can 16-oz chocolate syrup
  • 1 can 12-oz sweetened condensed milk
  • 1 pint hulled strawberries (about 20 medium), thawed if frozen
  • 1½ tsp vanilla extract




1. Puree everything in a blender. Pour into ten 3-oz plastic or paper drinking cups (like little Dixie cups). Stick a craft stick or small spoon in the middle of each and freeze for 4 to 8 hours, or until solid. The spoon will fall to the side, which is okay. If you want it to stick straight up, reposition it after a couple of hours in the freezer, when the liquid starts to solidify. To eat, run some hot water around the outside of the cups and pull out the freeze pops. Cover and keep frozen for up to 2 weeks.

Serving Suggestion: Empty yogurt cups work if you don't have small drinking cups. Or freeze the mixture in a shallow metal pan and then scrape out servings with a spoon.


Nutritional Facts per serving

Calories 182 cal
Fat 3.3 g
Saturated Fat 2 g
Cholesterol 11.6 mg
Sodium 59.8 mg
Carbohydrates 35.2 g
Total Sugars 31 g
Dietary Fiber 1.1 g
Protein 3.3 g

Healthy Recipe Courtesy of Rodale Recipe Finder
photo: Mitch Mandel

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