Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Vanilla Pudding Pops with Homemade Magic Shell

These creamy nutrient-rich vanilla pudding pops provide a quick and easy favorite for a hot day. Dipping them in the homemade magic shell makes them taste A-mzing!
Summer on the Gulf Coast means we eat lots of cold foods, especially popsicles. When you make popsicles with nutrient-dense ingredients, they’re a filling treat for any time of day. Sometimes my girls eat them for breakfast! These creamy, nutrient-rich vanilla pudding pops provide a quick and easy favorite for a hot day.

These creamy nutrient-rich vanilla pudding pops provide a quick and easy favorite for a hot day. Dipping them in the homemade magic shell makes them taste A-mzing!

I like to make popsicles quickly, so for my pudding pop recipe I dissolve the gelatin in just a small amount of milk before whisking it into the rest of the mixture. This way, the mixture isn’t hot, which means I can go ahead and freeze it instead of waiting hours for the refrigerator to chill it first. Last summer I bought a Zoku popsicle maker and I can’t tell you how much I love this gadget!! The popsicles are done in just seven minutes! For a traditional popsicle mold, I like this freezer pop maker. I don’t worry about the plastic in the mold because the food isn’t being heated or cooked in the plastic, so nothing will leach into the popsicles.

You can eat the pudding pops alone or dunk them in homemade chocolate shell and sprinkle with nuts, seeds or whatever strikes your fancy.

These creamy nutrient-rich vanilla pudding pops provide a quick and easy favorite for a hot day. Dipping them in the homemade magic shell makes them taste A-mzing!

Vanilla Pudding Pops

I prefer to use raw/unprocessed cream and milk for my family.
Makes 6 popsicles

1 cup heavy cream (or canned coconut milk for dairy-free), divided
2 teaspoons unflavored, grass-fed gelatin
1 cup whole milk (or almond milk for dairy-free)
1/4 cup maple syrup or raw honey
1 tablespoon vanilla extract
4 raw pastured egg yolks*

Pour 1/2 cup heavy cream into a small saucepan. Sprinkle gelatin over cream and let sit for 5 minutes. Heat mixture over medium heat, stirring constantly, until gelatin is dissolved, about 2-3 minutes. Pour hot cream mixture into a large measuring cup.

Add remaining 1/2 cup cream, whole milk, maple syrup, vanilla and yolks to the hot cream mixture. Whisk to combine. Pour into popsicle molds and freeze. Serve frozen.

*The yolks add a wealth of nutrients including omega-3 fatty acids and choline. They also help the mixture to be extra creamy and you can’t taste them in the final product. If you aren’t comfortable with raw yolks, you can omit them.

Homemade Magic Shell

Makes 1/2 cup

4 ounces dark chocolate (I prefer Enjoy Life chocolate chips)
2 teaspoons coconut oil

Melt chocolate and coconut oil over low heat, stirring constantly. Serve over ice cream. (The mixture will harden as soon as it hits the cold ice cream or popsicle.)

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36 Comments

  1. Kelly @ The Nourishing Home

    July 28, 2014 at 11:54 am

    YUM! How refreshing and perfect for hot summer days! We just returned from a month-long visit with family in TN and had such a wonderful time! I forgot how beautiful and lush the South is in summer. My boys favorite part was trying to catch fireflies in the evening and I enjoyed sitting on the front porch swing watching them! I'll have to try these pudding pops now that we're back home - seems we've brought the heat and humidity with us, as it's 84 today and quite muggy! :) Lots of blessings to you and yours, Kelly
    Reply to this comment

  3. Sarah in CA

    July 28, 2014 at 12:52 pm

    These couldn't come at a better time. Monsoon season in the Mojave Desert! Just as hot in the south San Joaquin Valley. These will be in the freezer before you know it. Enjoy those ocean breezes. Sarah
    Reply to this comment

    • Deliciously Organic

      July 30, 2014 at 8:04 am

      I don't have a substitute for it. I usually purchase grass-fed gelatin online. Here's a link: http://www.amazon.com/gp/product/B001ELLBJS?ie=UTF8&creativeASIN=B001ELLBJS&linkCode=xm2&tag=deliciorgan03-20
      Reply to this comment

  9. Ornella

    August 1, 2014 at 5:22 pm

    I made this for the first time yesterday, now making another batch....we simple LOVE them! Thanks, I use http://www.amazon.com/Onyx-Stainless-Steel-Popsicle-Mold/dp/B003R4AHTK/ref=sr_1_1?ie=UTF8&qid=1406938862&sr=8-1&keywords=Stainless+steel+posicles, makes me feel better using SS than plastic:)
    Reply to this comment

  10. Renee P.

    August 1, 2014 at 9:10 pm

    We made these this week and I didn't really like them :-( The pops were jello-y on the bottom (bottom of the mold) and icy on the top. Also, they seemed a bit grainy. Maybe I didn't fully dissolve the gelatin? They also didn't come out of the molds very well at all - the stick came out and the pop was stuck. I ate mine with a spoon straight from the mold. Maybe these would be better as pudding because the flavor/taste was great. And, by the way, my kids really enjoyed them and didn't complain as much as I did!
    Reply to this comment

  11. Karen

    August 3, 2014 at 7:14 pm

    So, I made these the other day and I can tell you they are a HIT! But, they have not made it to the magic shell part, haha. That was my goal, but I will have to do that with the next batch. The guys just like them creamy and dreamy vanilla.
    Reply to this comment

  14. Patti

    September 12, 2014 at 11:21 am

    Carrie, can you explain the reasoning/science of using the gelatin? We're just getting into popsicle-making, and I'm curious why this would be a necessary additive. (not that there is ANTHING wrong with it and it adds to the nutrient profile!) But, as we make other creamy and chocolatey pops...do I need to consider this as an addition for better consistency? Does it assist with the texture (to not become icey)?? Thanks!
    Reply to this comment

    • Deliciously Organic

      September 12, 2014 at 3:55 pm

      These are pudding pops, so the gelatin is used to to get the creamy, pudding-like texture. We make popsicles without the gelatin, and they are creamy, but don't taste the same as they aren't as pudding-like in texture.
      Reply to this comment

  16. Poornima

    March 17, 2015 at 1:43 pm

    I have a question about zoku and not about the recipe. Zoku says "Nonstick cast-aluminum molds have a proprietary solution sealed inside their bases to enable rapid, uniform freezing". Are you ok with aluminum coming in direct contact with food? Please let me know your opinion on this.Thank you Poornima
    Reply to this comment

  17. Lydia

    April 27, 2015 at 10:44 am

    I am wondering whether I can beat the egg yolks and then cook them in the milk. Then cooling the mixture before mixing in the rest of the ingredients. That would eliminate the raw yolks.
    Reply to this comment

  19. Rachel Radue

    June 23, 2017 at 2:54 am

    Question: in the article it said "I like to make Popsicles quickly, so for my pudding pop recipe I desolve the gelatin in just a small amount of milk before whisking it into the rest of the mixture. This way the mixture isn't hot"But in the recipe it says to heat over medium heat till hot and pour the othe to greidents into the hot mixture.So is the article saying you can do it different than the recipe and use no heat? Why does he recipe call for hot then?
    Reply to this comment

  20. Dawn

    April 20, 2018 at 7:53 am

    Just popped these in the freezer. The mixture tastes wonderful and the kids can hardlybwait for them to be ready.I did not get 6 popsicles, only 4 full and about 3 tablespoons. My molds hold 1/2 cup of liquid so I'll increase it a bit next time.
    Reply to this comment

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