Whether you need a kid-friendly treat or a high-protein snack, these protein fudgesicles will do the trick. They are quick to make and pack in 10 grams of protein per bar without any protein powder. Our kiddo loves them to the point that he keeps asking for them for breakfast. Cue the eye roll.
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why would I make them, if I can buy them?
I grew up eating fudgesicles with my grandma. You know those Weight Watchers ones? Ya, they are so creamy it was always a wonder how they were so few points. Needless to say, those were my point of reference. So, how do these compare?
- Creaminess: I tested these SO many times to ensure they were uber creamy, and the trick? And avocado!
- Easier than going to Costco: This was another key thing. They needed to be so easy to make that you could whip them up with the kids.
- Protein filled: Thanks to our bud, cottage cheese these have 10 grams of protein per bar. Or, you can make half bars for the kids and they will have 5 grams. WW ones only have 3 and are filled with corn syrup...
ingredient & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Cottage Cheese: Opt for low-fat, small-curd cottage cheese. This is usually 2% fat content. The trick to "hiding" the cottage cheese is that the curds are fully blended, and small curds help with that.
- Avocado: The key to a creamy fudgesicle!! You only need a half of one. And no, you don't taste it.
- Cocoa Powder: Unsweetened cocoa powder brings all the chocolate flavor. Cacao powder works, too.
- Sweetened Condensed Milk: I tested this recipe with a variety of sweeteners but sweetened condensed milk is the only one that didn't form ice crystals. That's not to say others won't work. Maple syrup, honey, or even dates also work.
- Vanilla and Salt: Both of these provide flavor and enhance the chocolate.
- Full Fat Milk: This can be a splash of canned coconut milk, heavy cream, or whipping cream. Any will work.
high protein ingredient spotlight: cottage cheese
Cottage cheese has taken the internet by storm and for a good reason. It's high in protein, low in fat, has a mild taste, and is incredibly versatile. It can be used to make 3-ingredient protein pancakes, cottage cheese egg bake, Tuscan chicken, protein tiramisu, and so much more.
It's thought to have originated from European immigrants who were trying to reduce food waste and eat the curds and whey that remained after making cheese. We love reducing food waste while also packing in 12 grams of protein per half-cup serving. Just a note - in general, the higher the fat, the lower the protein, but not by much, so choose what fits your nutrition needs best.
here's how to make fudgesicles
- Blend everything together for up to an entire minute or until all curds are gone.
- Transfer to a popsicle mold or silicon muffin mold.
- Freeze for at least 6 hours.
helpful tips
- Stop to scrape: You'll likely need to stop the blender to shake, rattle, and scrape down the sides of the blender to make sure all the curds are blended smooth. It actually seems to work better in a mini blender because if the blender is too big, there isn't enough mixture to blend. Large capacity blenders just end up flinging smaller quantities to the sides.
- The texture you want: We want a texture very similar to pudding. To achieve this start with a small amount of milk and slowly add a bit more only as needed and after you've scrapped the sides down.
quick recipe video
allergy swaps
- Dairy free: This can't be dairy free, but it can be lactose free. Use a lactose free cottage cheese, coconut sweetened condensed milk, and coconut milk.
- Go sugar free: For this version, you can swap the sweetened condensed milk for a zero sugar liquid sweetener.
common questions
I wouldn't recommend it because they just won't be that creamy. If you do, I would increase the amount of heavy hipping cream and whip it first. This will at least add some fluffiness.
These will last in the freezer for up to 3 months.
Yes! I do love using cute silicon molds but you can also just make fudgesicle picks. Pour the batter into silicon muffin molds to make these.
Recipe
protein fudgesicles recipe (no protein powder)
Ingredients
- ½ c cottage cheese (can go up to ¾ths if you don’t mind a littllleee cottage cheese taste)
- ½ avocado
- ¼ c cocoa powder
- ⅓ c sweetened condensed milk (see notes for swaps)
- ¼ teaspoon vanilla extract
- Pinch of salt
- 2 tablespoon heavy whipping cream (or canned coconut milk or half and half)
Before you start!
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Instructions
- Blend everything together for 30 seconds to a minute until all the curds are gone. You may have to stop to scrap the sides or add a bit more milk to better blend it. We're after a pudding like texture.Start with just a splash of milk and then add more only as needed.
- Transfer to popsicle molds OR silicon muffin liners.
- Freeze for at least 6 hours or overnight. Then enjoy! If you struggle to remove them from the molds, run warm water over the outside briefly.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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