These vanilla pudding popsicles feature creamy homemade vanilla pudding frozen into pops and dipped in chocolate. Keep these stocked in your freezer all summer!
Popsicles in the summertime aren’t just for the kids anymore! I’m a full-grown (somewhat) adult that still stocks her freezer FULL of popsicles this time of year. I just can’t help myself.
Double that obsession if we’re talking about frozen vanilla pudding in popsicle form and dipped in chocolate. These are a main food group at this point.
Yes, we’re making homemade vanilla pudding today because it is SO worth the little bit of effort in these pops! Big on the vanilla flavor and you can taste the real dairy in every bite.
These Popsicles Feature…
- A rich and creamy homemade vanilla pudding base
- A crunchy chocolate dip coating
Making the Popsicles
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Egg yolks
- Cornstarch
- Granulated sugar
- 2% or skim milk
- Unsalted butter
- Vanilla extract
- Heavy whipping cream
- Semisweet chocolate
- Coconut oil
- Sprinkles
Tips for Perfect Popsicles
- Temper egg yolk for pudding – slowly whisk a small amount of hot milk into the egg yolk to temper it and prevent scrambling before adding all back to saucepan.
- Add vanilla to pudding offheat – wait until the pudding is finished cooking to add the vanilla extract so keeps its flavor.
- Chill pudding before adding to molds – I recommend chilling pudding 30 minutes before adding to the molds so it cools off a bit prior to freezing.
- Press plastic wrap directly on pudding for chilling – this will prevent a skin from forming on top.
- Fold whipped cream into pudding – this adds a bit of extra richness once frozen.
- Freeze popsicles at least 4 hours – I typically prefer freezing these popsicles overnight to give them plenty of time to set up.
- Melt chocolate with coconut oil – the coconut oil will help the chocolate set into a firm, yet bite-able texture on the popsicles.
- Dip popsicles in chocolate – dip the frozen popsicles in chocolate and immediately top with sprinkles if using so they’ll stick to the chocolate before it hardens.
Recipe Variations
Try these ideas for a different twist on these popsicles.
- Try another pudding flavor – try chocolate, butterscotch, or banana cream.
- Add a banana – add 1 medium ripe banana mashed very well to the pudding.
- Skip the chocolate coating – for regular vanilla pudding popsicles just skip the chocolate dip.
Seriously though, these are sweet summer dreams on a stick and you won’t be able to keep ’em stocked. No one can resist all that rich, frozen vanilla goodness and biting into that crunchy chocolate coating is absolutely the best part.
Brb, I need another.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More popsicles you’ve gotta make next!
Vanilla Pudding Popsicles
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Ingredients
- 2 large egg yolks
- 1/4 cup cornstarch, mixed with 1/4 cup water
- 2/3 cup granulated sugar
- 2 cups 2% or skim milk
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1/4 cup heavy whipping cream, whipped to stiff peaks
- 4 oz semisweet or dark chocolate, chopped
- 1 tablespoon coconut oil
- Sprinkles for topping
Instructions
- Place eggs yolks in a small bowl and lightly beat with cornstarch-water mixture until smooth. Set aside.
- Combine sugar and milk in a medium saucepan and heat over medium heat until steaming. Slowly drizzle 1/2 cup warm milk mixture into egg yolk, beating constantly until smooth.
- Add egg yolk mixture and cornstarch-water mixture to saucepan and cook over medium heat, whisking occasionally until bubbly and thickened.
- Remove pudding from heat and whisk in butter and vanilla extract. Allow pudding to cool slightly, then transfer to a bowl and press plastic wrap directly on surface. Allow to chill in refrigerator 30 minutes.
- Once vanilla pudding has chilled, remove from refrigerator and gently fold in whipped cream.
- Pour pudding mixture into popsicle molds and freeze 4 hours or overnight until popsicles are solid.
- Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave 1 minute on high, stirring at 15-second intervals until chocolate is smooth and melted.
- Line a sheet pan with parchment paper. Remove popsicles from their molds and dip in melted chocolate mixture. Place popsicles in a single layer on sheet pan and immediately sprinkle with sprinkles. Freeze popsicles 10 minutes until chocolate coating is firm. Store popsicles in freezer until ready to serve. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 7/9/26.
Thalia @ butter and brioche says
These popsicles look fantastic Sarah! And so easy to make too. I wish we had some hot weather here in Australia so I could justify making them.
Sarah says
I always forget that you’re over on the opposite of the world, Thaila! Bookmark this recipe for the warmer months maybe??
Natalie @ Tastes Lovely says
Could Rachel be any cuter?! I think she needs to be your new food model. Sweetest little gal! Love this popsicles! I always go for chocolate and vanilla when I get frozen yogurt. Now I can do it with my popsicles!
Sarah says
Rachel definitely didn’t mind at all when I asked her to lick the popsicle, so I’m pretty sure she’d take the job! LOL. Thanks Natalie!
Amber @ Dessert Now, Dinner Later! says
My little helpers always ask for tastes while I’m working too! Too cute! These are just perfect for summer!
Sarah says
Little kitchen helpers/tasters are the best, right?! 🙂
Benjamin Weingarten says
Chocolate-dipped vanilla popsicles looking so delicious. When i was a kid, I loved pudding pops. Rachel is looking very cute. I love the combination of organic vanilla with chocolate. I would like to try this.
Sarah says
Thank you Benjamin! Let me know if you give these popsicles a try!