Fudgesicles, Jessica-style

It's happening.

The rainy hours are growing fewer and the blue skyed moments are beckoning us outdoors to sit in puddles of sunshine. My brandywine and roma tomatoes are reaching upwards, and the yellow squash adds a new leaf each week. The strawberries are putting forth green fruit, and the sage looks like it will take over the world.

It's springtime in Portland. When summer seems almost possible.

And because we Portlanders go a little crazy when we see the sun, we drag out the summer dresses and the pale ale and tbe BBQ well before the weather warrants. We do crazy things, like shiver sweaterless on the patio and make popsicles that we have to eat indoors.

As if to tease, and in the time-traveling way of all food magazines, my Bon Appetit and Food and Wine are arriving with the brazen heat of midsummer in their recipes, all ice creams and cold seafood salads. And even though no reader above the Mason-Dixon line has access yet to local heirloom tomatoes or watermelon, it's hard to resist the urge to run out and buy all of the shipped-from-overseas produce that you can hold, so that you too can eat fig and feta salad and fried squash blossoms. I practically sit on my hands on our backdoor stoop, whispering to my plants to grow, grow, grow into such marvelous meals.

Luckily, one doesn't need to wait for hot weather to make popsicles. And when I saw Deb's recipe for fudgesicles on Smitten Kitchen, all of my memories of the 3pm summer camp ice cream ritual arose and I knew I had to make them, rain or shine.

First I went out and bought the cheapest, most colorful popsicle set I could find (Jelly Belly brand, in case you're interested). And then I bought organic dark chocolate and hemp milk, because my sister Jessica can't eat dairy. And then I got to work.

This recipe takes ten minutes. Substitute whole milk or any other alternative "milk" for the hemp; I like to use hemp milk in vegan baking because it's tremendously rich and creamy, and full of omega-3 fatty acids. It doesn't taste great straight out of the box, though. A little...plant-y. You can also use semi-sweet chocolate for a milder flavor; again, I had to avoid dairy and dark chocolate is a lot more appealing than carob.



Fudgesicles (makes 4)

2 T chopped semi-sweet or dark chocolate

1/3 C sugar

1 T cornstarch

1.5 T cocoa

1.25 C whole or vegan milk

pinch of salt

1/2 tsp vanilla

1/2 T butter


Melt the chocolate in a heavy pan over low heat. Whisk in the milk, cocoa, cornstarch and salt and cook (5-10 minutes) until thickened. Remove from the heat and whisk in the vanilla and butter. Cool slightly and pour into the popsicle molds. Freeze.