Chocolate—Soy Milk Frozen Pops

Preparation info

  • Difficulty


  • Makes


    Frozen pops

Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Linger in a coffee shop for a few minutes and listen to the barista call out the orders. At least a quarter of them will be for soy lattes or cappuccinos. Soy milk is cholesterol-free, has lots of iron and protein, and is low in fat and sodium. It’s a boon for the lactose intolerant. This recipe can also be enjoyed by those who are not big fans of soy milk, as the chocolate and cocoa powder masks some of the soy flavor. These taste like old-fashioned Fudgsicles.


  • ounces bittersweet chocolate, finely chopped
  • 3 cups soy milk
  • 6 tablespoons sugar
  • 6 tablespoons corn syrup
  • 3 tablespoons canola oil
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon kosher salt


To Make the Pops

Melt the chocolate in a double boiler over hot water and transfer to a medium bowl. In a separate bowl, whisk together the soy milk, sugar, corn syrup, and canola oil. Whisk in the cocoa powder and salt. Pour 1 cup of the soy milk mixture into the chocolate and whisk until smooth. Whisk in the remaining mixture.

Pour into Popsicle molds and put a stick in the center of each. Freeze until hard, about 8 hours, depending on your freezer. Unmold by running the molds briefly under hot water and then gently pulling on the sticks.

In Advance

The frozen pops can be made up to a week in advance. Once unmolded, wrap individually in plastic wrap.