Vanilla Bean Frappuccino Fudge (Printer-Friendly)

Coffee and vanilla bean blend into smooth frozen fudge pops with a chocolate layer for a refreshing treat.

# 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 & Flavorings

04 - 1/2 cup strong brewed coffee, cooled
05 - 1 vanilla bean, split and seeds scraped or 2 teaspoons pure vanilla extract

→ Sweetener

06 - 1/3 cup granulated sugar

→ Chocolate Layer

07 - 1/2 cup semisweet chocolate chips
08 - 1 tablespoon coconut oil

# How To Make It:

01 - In a medium saucepan, combine whole milk, heavy cream, sweetened condensed milk, and granulated sugar. Heat over medium-low, stirring frequently, until the sugar dissolves and the mixture is warmed through without boiling.
02 - Remove from heat and stir in the cooled strong brewed coffee and vanilla bean seeds or vanilla extract until thoroughly combined.
03 - Allow the mixture to cool completely to room temperature before proceeding.
04 - Pour the mixture evenly into popsicle molds, leaving approximately 1/2 inch at the top for the chocolate layer. Insert popsicle sticks.
05 - Freeze for at least 4 hours or until mostly solid.
06 - Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring until smooth. Allow to cool to lukewarm temperature.
07 - Remove pops from the freezer and spoon a thin layer of chocolate mixture on top of each pop. Return to the freezer for at least 2 more hours or until fully set.
08 - Briefly run the molds under warm water to release the pops before serving.

# Expert Suggestions:

01 -
  • They taste like your favorite frappuccino but without the guilt or the drive-through line.
  • The vanilla bean and coffee combination feels fancy, but honestly, it comes together in about fifteen minutes of actual work.
  • That fudge shell on top gives you a satisfying crack-and-crunch moment every single time.
02 -
  • If you add instant espresso powder, use one teaspoon and dissolve it in a tiny amount of hot water first, or you'll end up with bitter specks that taste like regret.
  • The chocolate layer needs to be lukewarm when you apply it, or it will either stay liquid and drip off, or harden instantly and become impossible to spread.
03 -
  • Always make the fudge layer just before you need it—sitting too long makes it separate and act weird when it hits the frozen base.
  • If your chocolate cracks when you spoon it on, it's because you applied it too cold; next time, let it warm up another thirty seconds before trying again.
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