Chocolate Peanut Butter Pudding Pops – Chocolate and peanut butter flavors of creamy pudding are layered into a frozen pop to make for the best treat you’ll have all summer!
Pudding popsicles were one of my favorite ice cream treats growing up. Those chocolatey, creamy frozen popsicles were impossible to resist. Heck, I even ate the vanilla versions. Sadly, they’re no longer available to purchase. They still sell fudge pops, which are close, but just aren’t as creamy as pudding pops. So if I ever wanted to have them again, I’d have to make my own.
Because this month is completely devoted to all things ice cream, it’s given me the perfect excuse to finally try out a recipe for pudding popsicles. What I found out was that pudding pops are actually made with pudding! Who knew! I thought they were called pudding pops because they had a similar texture to pudding. But turns out it’s because they are made by freezing pudding into popsicles!
For my version, I decided to add in some peanut butter because the only thing that can make chocolate better is peanut butter. Check out my Chocolate Peanut Butter Pudding Pops!
Making these pudding pops
Pudding pops are incredibly easy to make. All you need to do is make pudding and then freeze into popsicles. With that said, you will need popsicle molds. These are the ones I used, but any size will work.
Making pudding from scratch is super simple and yields incredible results. The flavor from using real chocolate and peanut butter makes all the difference. To make the pudding, it’s just cooking milk, cornstarch, salt, and sugar on the stove until it thickens up. This process takes time, about 15 minutes and you’ll want to keep an eye on it and keep stirring so that the milk doesn’t burn.
Tips & Tricks
- Make sure you cook the pudding until it turns thick like pudding. It should dollop, not drip off a spoon.
- Spoon the pudding into the popsicle molds rather than pouring into the molds. This ensures the layers are distinct and don’t run together.
- Since chocolate is the main flavor in the pudding, it’s important to use good-quality chocolate.
- Let the pudding cool to room temperature before adding to the molds. If you add the hot pudding to the molds and then freeze them, it will take them much longer to freeze and could even bring down the temperature of your freezer.
- To ensure the cornstarch doesn’t clump and yield a lumpy pudding, you must slowly whisk in the milk.
Chocolate Peanut Butter Pudding Pops
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 ounces semi-sweet chocolate chopped
- ½ teaspoon pure vanilla extract
- ⅓ cup creamy peanut butter
- Add sugar, cornstarch, and salt to a large sauce pan and stir together. Add in 1/4 cup of milk and stir together with the sugar mixture until completely combined. Then, slowly pour in the rest of the milk.
- Place over medium-low heat to thicken the milk into a pudding. This will take about 12-15 minutes. Do not let the pudding come to a simmer or bubble. If it does, reduce the heat.
- Once the mixture is thick like pudding, scoop out 1/3 of the pudding and place into a small bowl with the peanut butter. Stir together until smooth. Set aside. Add chopped semi-sweet chocolate to the remaining pudding and stir over heat until smooth. Remove from heat and add vanilla extract. Set aside to cool to room temperature.
- Once the puddings are room temperature, it's time to assemble. Grab 8 popsicle molds and add chocolate pudding to the bottom 1/3 of each one. Scoop in peanut butter pudding up another 1/3 full and then finish with chocolate pudding. It's important to scoop the pudding gently with a spoon instead of pouring into the mold so that the layers don't mix together. Add sticks and then freeze for 8 hours or until solid.
- Remove from molds and then enjoy!