- Hide menu

Cultured Fudgesicles

LoadingFavoriteAdd to favorites

raw vegan Cultured Fudgesicles getting ready for the freezer

I believe that fudgesicles can be a healthy part of our diet, but in order for that to be true, we must concentrate on the ingredients that we choose. This recipe is raw, vegan, and cultured.

Supercharged with probiotics!

For the base, I used my Cultured Almond Milk, which is supercharged with probiotics. The word “probiotic” is a compound of two Greek words: “pro,” to signify promotion of; and “biotic,” which means life. Their very definition is something that affirms life and health.

Commonly claimed benefits of probiotics include the decrease of potentially pathogenic gastrointestinal microorganisms, the reduction of gastrointestinal discomfort, the strengthening of the immune system, the improvement of the skin’s function, and the improvement of bowel regularity. “(1)

Loaded with vitamins!

So far, I am thrilled with the start of this recipe. Next up is the avocado.  Avocados are a good source of pantothenic acid, dietary fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E, and vitamin C. As well as omega 3’s. (2)

Bananas have a healthy role in this recipe too. They have fiber, potassium, vitamin C, and B6 which help to support heart health.  But I also added them for the texture and the natural sweetness.  Just make sure that they are nice and ripe.  The riper they are, the sweeter they are.

Raw cacao was added, of course, for the deep fudgy flavor, and who doesn’t like that? Health-wise, there are many components of cacao, including alkaloids, proteins, beta-carotene, leucine, linoleic, lipase, lysine, and theobromine, which all work together to improve physical and mental health.

Lastly, a pinch of sea salt.  Though the grains are tiny and just a pinch is added, it is for a good reason.  Sea salt contains 60 trace minerals which can help you stay hydrated, but I also added the salt to heighten the sweetness of the overall recipe. Granted, I only scratched the surface of the health benefits of each of the ingredients that I chose, but I hope it is enough to intrigue you. Enjoy! Many blessings, amie sue



  1. In the blender combine the milk, avocado, bananas, cacao, salt, and stevia.  Blend until creamy.
    • It is helpful to break the banana into small chunks when blending.  Using them frozen will give you a better texture.
    • I use liquid NuNatural stevia, as I find that it doesn’t have an aftertaste.  Use whatever sweetener that you want.  Keep in mind the sweetness will mellow when foods are frozen, so add a little bit more than you might think is necessary.
  2. Pour the batter into popsicle molds and place in the freezer overnight.
  3. They should keep for 1 month in the freezer, maybe longer.

Freezing Suggestions for Ice Cream:

  1. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  2. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  3. Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (here) to check out the Reference Library!

10 thoughts on “Cultured Fudgesicles

  1. Michael says:

    Hi Amie Sue,

    I’m so excited about this recipe!

    I’ve always wanted raw vegan probiotic “dairy”, or milk options, as well as frozen or dessert options.

    How does the probiotics work with freezing?
    Also, I heard or misheard fat doesn’t work with probiotics?

    How do probiotics integrate / work nutritionally successfully with freezing? with fat? with both ?



    • amie-sue says:

      Good morning Michael,

      I have been making a lot of probiotic infused foods these past few months… can’t wait to keep sharing the recipes. As far as freezing, it might slow down some of the probiotics but you will still get great benefits from this frozen delight. I haven’t ever heard that fat and probiotics don’t play well. Can you share where you have read this information?

      Have a wonderful and blessed day, amie sue

      • Michael says:

        Hi Amie Sue,

        Hope things have been well for you!

        Here’s a link about fermented guacamole. https://www.fermentersclub.com/guacamole/

        My primary interest in fermentation began with extending shelf life of raw foods, while maintaining their nutritional value. I thought fermentation was the answer, and it seems to be with almost everything.

        I don’t remember actually where I heard that probiotics and fats don’t play well, but I believe it was along the lines of the link above.

        Currently, my understanding is that fats would be limited as more of a supplement to a batch of carbohydrate rich fruits or vegetables fermenting, especially without a starter, because that is what the strains feed on. There isn’t much in fats, in terms of carbohydrates?, so they can’t successfully ferment alone, without lots of help, from carbohydrate rich foods and/or a heavy starter.

        High perishability is also a variability, I believe?
        I’ve had trouble fermenting fruits and fruit juice with water kefir, they’ve all just gone bad, really fast. Maybe the kefir wasn’t developed enough, with enough probiotics, where perishability outpaced the fermentation process. Or, the ratio of water kefir to fruit juice was too disproportionate.

        Ideally, I was thinking leftovers from recipes, 3/4 bell pepper, half a honeydew melon, half an avocado etc. could be recycled into a system of fermentation vessels, versus compost, dehydration, or eating them in a leftovers improv recipe or as is.

        • amie-sue says:

          Wow, fermenting is so interesting. It is a whole different form of food preparation and there is much to learn. I can see that you have a lot of ideas rolling around in your head with the whole approach of fermenting foods. You might be interested in looking at this site: http://fermentationist.com/look-inside/. Summer Block has a fermentation educational program. I would love to do it one day, when the finances are readily available to do so.

          I admire your desire to experiment and learn… that is my heart to! Have a blessed day and keep me posted with your fermenting adventures. amie sue

  2. April says:

    I can’t wait to make these. I am going to use raw milk kefir. Will that work too? Does freezing the milk hurt the probiotics in the milk? Also..thank you for sharing all these wonderful recipes which is paying it forward for all of us who are on special diets!! May God bless you for all you do!

    • amie-sue says:

      Good morning April,

      I am sorry that I didn’t right back to you. I spent the day oiling the deck…. oooooh my neck! hehe Anyway, yes by all means use raw milk kefir. That will work great. :) Freezing might slightly effect the probiotics but you will still get wonderful benefits from this frozen treat. Enjoy and please let me know how it goes. Thank you for the blessings… sending them back to you 10-fold. :) amie sue

  3. Jessi says:

    I love your website and recipes Amie Sue and your name tickles me (in a good way). This looks so bomb…can’t wait to make this! TFS

    • amie-sue says:

      Thanks Jessi. :) Your so funny. hehe. I hope you enjoy the recipe and please do report back if you make it. Kitchen blessings, amie sue

  4. shosh says:

    what is cultured almond milk? how do yuou make it? thanks for your reply.
    [email protected]

    • amie-sue says:

      Hello Shosh,

      Click on the link that I had provided, in the ingredient list, on how to make cultured almond milk. That will take you through the process, step by step. Have a blessed day! amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *