Oh oh oh… totally did something kinda random.

I made a fudgesicle… in a giant baking dish… and scraped it with a fork. And added more chocolate. Then called it a granita because I have no idea what I’m doing and like to butcher classic recipes all because I pretend to know exactly what I’m doing. It’s the only way I make it through this little thing I call life.

A few days ago one of my favorite gals in the world shared some coconut fudgesicles (I KNOW RIGHT), and in true Jessica fashion when anything chocolate or coconut crosses my path… I couldn’t get the idea out of my head.

I mean, not at all. It was all I could think about. I have like, an obsessive personality or something. Who woulda thought?

But I didn’t have any popsicle mold thingies. Well, I mean… I actually do, but I have no idea where they are. It’s very possible they are at the bottom of my bottomless pit bag-lady purse. Because that houses, well… everything. Including my entire life in the form of lip gloss, cheap Target earrings and those annoying magazine subscription postcards that fall out mid-read of the magazines I spend countless dollars on without ever subscribing to in real life.

So… fudgesicles

In the form of cute little chopped crumbles of super creamy, cocoa-y ice cream like morsels. It’s sort of like fudgesicle Dippin Dots. Easy, quick, no-bake, and my personal favorite: COLD. Perfect for those hot summer days when your face is melting off.

It happens people.

Fudgesicle Granitas

[inspired by katie, lightly adapted from this fudgesicle recipe]

serves 2-4

1/3 cup granulated sugar

2 tablespoons flour

2 1/2 cups light canned coconut milk (about 1 1/2 cans)

2 1/2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

1 1/2 tablespoons salted butter

Heat a saucepan over low heat and add sugar, flour, cocoa and coconut milk. Whisk until combined and sugar has somewhat dissolved, then increase the heat to medium and cook for about 10-12 minutes, stirring often, so the mixture thickens a bit.

Remove from heat and stir in vanilla and butter, then pour mixture into a 9×13 baking dish. Freeze for 4 hours, then remove and scrape with a fork (if mixture is still soft, freeze longer until frozen then scrape). Freeze for another hour then scrape with a fork again. Freeze for 4 more hours (or overnight), then serve immediately with a garnish of chocolate chips.

Also noteworthy here: peanut butter chips. And toasted coconut. And crushed pretzels. Do this all.

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83 Responses to “Fudgesicle Granitas.”

  1. #
    Lynna — July 10, 2012 @ 2:26 pm

    this is crazy amazing. and it looks delicious. and tempting.


  2. #
    Ally — July 10, 2012 @ 2:35 pm

    This is completely random, but this looks like the filling that they used to (or maybe still do) use in between the two ice cream layers in Dairy Queen ice cream cakes. I used to get cakes just for that chocolate crumble! Also, this may be completely obvious to everyone else, but when you mix in the butter should it be melted or will the mixture from the pan soften it?


    • Jessica — July 10th, 2012 @ 4:04 pm

      I love that too! But this definitely is not as rich as that. It didn’t even cross my mind as I was eating it. DQ is so much more fudgey.
      And the butter can be solid – it will melt right in!


      • Ally — July 10th, 2012 @ 4:20 pm

        Great! Thanks for your help!

  3. #
    Cookin' Canuck — July 10, 2012 @ 4:29 pm

    And now I will not be able to get chocolate & coconut out of my head. Dang it, girl! I fully support butchering classic recipes if it results in something like this!


  4. #
    Christina @ This Woman Cooks! — July 10, 2012 @ 4:29 pm

    Ooo this is so tempting, great idea!


  5. #
    Janet@FCTC — July 10, 2012 @ 4:41 pm

    I’m not sure which I want more… to eat the granita after it’s finished or stick my face into the photo where you’re pouring it into the pan and just start slurping.


  6. #
    April Durham — July 10, 2012 @ 5:08 pm

    Words can not express how much I hate you for this. Especially whilst I’m on a diet. And especially because you made me use the word “whilst”. But now that I’m thinking about it, I really CAN make this recipe with sugar free things and call it just as good! Then I read the bottom of the post where you added peanut butter, pretzels, and more coconut…. and cried a little. Not sure how I’m going to get around that.

    Anywhoo, I e-mailed you BTW. The subject line has something about whores in it. :P


  7. #
    christina @ ovenadventures — July 10, 2012 @ 6:02 pm

    MMMMmmmmmmmm. nuff said


  8. #
    Heidi @ Food Doodles — July 10, 2012 @ 6:04 pm

    Yum! I’m crazy for the chocolate and coconut combo, especially frozen! I need to get on this asap :)


  9. #
    Katriel — July 10, 2012 @ 6:57 pm

    Oh my goodness. Sounds like this is just what I need to satisfy that emotional chocolate craving I got going on right now!


  10. #
    Katrina — July 10, 2012 @ 7:57 pm

    OMG! This looks heavenly!


  11. #
    jackie — July 10, 2012 @ 8:46 pm

    Umm….why don’t I have some of that in front of me right now?!


  12. #
    Leanne — July 10, 2012 @ 10:08 pm

    Definitely making this this weekend! Oh goodness it looks delicious!


  13. #
    Samia — July 11, 2012 @ 6:25 am

    Oh my God. I simply love your blog. xo


  14. #
    Lora — July 11, 2012 @ 10:12 am

    I think one of my favorite things about this is that it sort of looks like granola (if you squint and turn your head to the side maybe?) therefore it’s gotta be healthy right? ;)


  15. #
    shelly (cookies and cups) — July 11, 2012 @ 10:15 am

    Killing me, man.


  16. #
    Amber @ Slim Pickin's Kitchen — July 11, 2012 @ 10:34 am

    You had me at fudgesicle.


  17. #
    Shanna — July 11, 2012 @ 11:34 am

    Where did you get those bowls??? So freaking cute!!! I must own them. They’re perfect for ice cream. I mean salads. Ha ha ha.


  18. #
    Coco — July 11, 2012 @ 12:42 pm

    Holy Cow! That looks wicked good!


  19. #
    Rachel @ Baked by Rachel — July 11, 2012 @ 4:17 pm

    Complete simplicity awesomeness :)


  20. #
    Kathy — July 11, 2012 @ 7:58 pm

    You are so cruel. Can’t wait to try this.


  21. #
    Tracy @ Commit to Fit — July 11, 2012 @ 8:53 pm

    This looks crazy delicious!


  22. #
    Sarah — July 12, 2012 @ 1:06 pm

    There are no words except… I must try this!

    Thank you


  23. #
    Moni Meals — July 12, 2012 @ 5:57 pm

    No way! I’m going to have to agree…crazy delicious. :-)


  24. #
    Sally — December 26, 2014 @ 1:49 pm

    This looks delicious. I recently learned I have 5 food sensitivities (gluten, diary, egg, corn and sugar). Still new to this idea and still exploring for new recipes. Wonder if I can replace flour with almond flour, sugar to Stevia and salted butter to almond butter? Please advise.


    • Sally — January 10th, 2015 @ 8:21 pm

      I learned I can’t take Stevia because of maltodexrin that is from corn. OH boy… I am fine with almond flour or coconut flour. Curious what purpose of the flour to be used in this recipe? is it to thicken? If yes, then I can use tapioca flour or arrowroot flour to thicken. I can try to substitute sugar to Coconut Sugar like brown sugar, I also think I can replace salted butter to almond butter. Please advise, anyone?



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