Go Back

Chocolate Raspberry Popsicles

Delicious and creamy, you'd never guess they are dairy-free!

Prep Time 15 minutes
Total Time 4 hours
Servings 10 popsicles
Author Faithful Plateful


  • 3 cups soy milk or canned coconut milk
  • 3/4 cup dairy-free chocolate chips
  • 1.5 TBSP cornstarch
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1 cup fresh or frozen raspberries


  1. In a large pot on the stove, whisk together the milk, chocolate chips, and cornstarch. Turn on stove to medium-high heat.

  2. Whisk and cook for about 8 minutes, until chocolate chips have melted and mixture begins to bubble and thicken slightly. Remove from heat and stir in the salt, vanilla, and frozen raspberries.

  3. Let mixture cool slightly, then taste. Add a tablespoon or two of maple syrup (or any sweetener) if you feel it needs it. Use a measuring cup to pour mixture into popsicle molds and insert the sticks. Carefully set the mold in the freezer.

  4. Let freeze for at least 4 hours, until totally solid. Run mold under hot water to slide the popsicles out.

Recipe Notes

I use soy milk to avoid saturated fat, and they are delicious! However, coconut milk (or half soy half coconut) makes for the creamiest popsicles most like dairy ice cream.