Irish Cream Fudgesicles

Irish Cream Fudgesicles //


Here we are, the official middle of summer! Doesn’t time seem to speed up once July 4th is over? I hope you ate a lot of grilled everything and cooled down with a proper frozen beverage (slushy and sweet, preferably?).

Next thing you know we will all be freezing our buns off and I will be positioning myself just so to catch the heat vent (yuck, that sounds gross right now) on my toes. I still had a fair amount homemade vegan Irish cream left over from making a batch a while ago and also wanted to play around with freezing up boozy popsicles to battle the heat.  I could have made cocktails for weeks, but really, I’ll take my booze in frozen form as long as the humidity is reaching unfortunate proportions.

Conclusion: Say yes to boozy pops! The key is to make sure the ratio of alcoholic liquid to non-boozy liquid is enough to ensure a solid freeze.  If too much Irish cream booze is involved, the pops melt too fast to enjoy.  If not enough booze is involved, the flavor  falls to the wayside and the result is just a frozen milk cube.  To offset the boozy popsicles I decided to drop in a shot of fudge in each and ohhh yes we are talking now.  Fudgy boozy heaven, is there really any other kind?

Irish Cream Fudgesicles //

Irish Cream Fudgesicles //

P.S. You could probably also use this same formula and make some awesome homemade horchata popsicles! Let’s just keep frozen boozing it up, shall we?

Irish Creme Fudgesicles


  • 2 cups vegan Irish Creme (make your own!)
  • 3/4 cup almond milk
  • 1 teaspoon vanilla
  • For the fudge:
  • 1/2 cup chocolate chips
  • 3 tablespoons almond milk


  1. Whisk together Bailey's, almond milk, and vanilla in medium sized bowl. Set aside.
  2. Combine chocolate chips and 3 tablespoons almond milk in small microwave safe bowl. Microwave for 30 seconds, stirring and microwaving in 10 second increments until melted.
  3. Pour Irish Cream mixture into popsicle molds, distributing evenly.
  4. Drop about 1 teaspoon of fudge into each popsicle, allowing to drip into creme mixture. As the popsicles melt, the fudge will float throughout the popsicles.
  5. Freeze for at least 6 hours or overnight, running warm water over molds to loosen popsicles.

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  1. says

    These sound delicious! Unfortunately it’s the middle of winter here in Australia, but come summer I’ll make them for sure.

  2. Jessica says

    Any pointers on how to get the fudge part mixed in with the irish creme mixture? It seems that all of the chocolate has gone to the tip and it is frozen harder than he rest of the creme pop. Currently I’m trying to re freeze and then I am going to set my mold in a shallow bowl of warm water to see if I can get the chocolate to thaw more uniformly with the rest of the pop.

    • says

      Hi Jessica! So sorry you are having troubles with them! I would say since you’ve already made them the warm water may help to get the chocolate to thaw. Otherwise, it can be tricky. The chocolate mixture has to be lighter or the same density as the creme mixture in order to not sink to the bottom. Let me know how they turn out!

      • Nessica says

        I am going to try a second batch and pay close attention to the chocolate mixture. I ended up scraping the mixture out of the mold and calling it a granita….still tasty! :)


  1. […] Fans of Baileys Irish Cream, rejoice! The whiskey and cream concoction is just what the doctor ordered as the days heat up. For this easy popsicle recipe, combine the Baileys with almond milk and vanilla, and fill popsicle molds. Add a teaspoon of fudge (made from chocolate chips and almond milk) and freeze. Recipe and photo via The Frosted Vegan. […]

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