Vanilla Bean Frappuccino Fudge (Printable Format)

Creamy coffee and vanilla bean frozen fudge pops with a luscious chocolate layer, ideal for a cool summer treat.

# What's Needed:

→ 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 heat, 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 well combined.
03 - Allow the mixture to cool to room temperature before proceeding to the next step.
04 - Pour the mixture evenly into popsicle molds, leaving approximately 1/2 inch at the top for the fudge 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 - To unmold, briefly run the molds under warm water before serving immediately.

# Expert Advice:

01 -
  • Easy to make with simple pantry and fridge staples
  • Coffee shop flavor without the price tag or long lines
  • Naturally gluten-free and vegetarian-friendly
  • Perfect balance of creamy vanilla, bold coffee, and rich chocolate
  • Ideal make-ahead dessert for summer entertaining or meal prep
02 -
  • Use silicone popsicle molds for easiest release—they're flexible and require less warm water
  • Brew your coffee double-strength and let it cool completely in the fridge to avoid diluting the mixture
  • Real vanilla bean makes a noticeable difference, but pure vanilla extract works beautifully too
  • Don't skip the coconut oil in the chocolate layer—it creates that professional snap and shine
  • Label your molds with the date so you know when they were made
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