Homemade popsicles are a favorite around here, so it was only a matter of time before I made this fudgesicle recipe, especially because fudgesicles were one of my favorite treats as a child. I hope you enjoy them as much as we do!
By the way, this post is sponsored by Perfect Supplements, but you can bet opinions are all my own!
I can remember sneaking fudgesicles out of the freezer as a kid. I remember their white plastic wrappers, and even the taste of the wooden stick as I would lick every last drop of fudgy goodness from it. They’ve always been a favorite of mine, so I don’t know why it took me so long to recreate a healthy fudgesicle recipe!
I wanted to really capture the creaminess of the original junky version I remember, without a texture that came out too icy or wouldn’t hold up. I’m happy to say these treats are just what I’d imagined, only this time, we can avoid refined sugars, gluten, dairy, preservatives, high fructose corn syrup, and lots of other yucky ingredients.
But you know I don’t just care about avoiding junk food; I’m all about making food nutritious, even if it’s a treat. You’ll find good fats and gut-healing ingredients in my fudgesicles, making them a totally guilt-free treat that I want my kids to eat!
Fats are uber important.
You know my heart for kiddos and behavior, after all, it was my own son’s behavior that led to creating this blog. Because we completely overhauled his diet, he has healed from so many behavioral disorders, and I continue to strive to feed all my kids brain-healthy foods.
Because the brain is made mostly of fat, good fats feed and nourish the brain. The MCT oil and other good fats in these fudge pops are the perfect way to give your kiddos a hit of brain food. And trust me, they won’t complain (or even know brain-healthy ingredients are in this recipe).
Since learning about the benefits of MCT oil, I’ve found lots and lots of ways to get it into mine and my kids’ diet. While it’s pretty easy for Mr. Incredible to squeeze it into his morning Joe, and believe me- he does, because he understands all of the brain-boosting benefits MCT oil offers and loves to start his day off right, I have to find other ways to get it in for us non-coffee-drinkers.
This fudgesicle recipe is one easy way to sneak in the amazingly good fats in MCT oil, but I also have put it in everything from fat bombs to custard to a shot glass (I’m only sort of kidding… only because I don’t own a shot glass).
Why is MCT oil so important, you might ask?
MCT oil: the healthiest fat on the planet?
While you know I’m not afraid of good fats, and promote eating everything from butter to lard to coconut oil, adding MCT oil to the mix just might be a game-changer because of its unique properties, which you cannot easily get from any other source.
Why is MCT oil so unique? Can’t you just get the benefits from coconut oil (after all, MCT oil is derived from coconut oil…)?
I assumed that at first, too. I’m generally a fan of eating whole foods, and look down on processing separated parts. However, MCT oil is special.
MCT stands for medium chain triglycerides or medium chain fatty acids. It’s a type of fat usually derived from coconut oil, but it’s also found in palm oil, butter, and grassfed beef.
The reason separating these medium chain fats from the rest of the coconut oil makes for such a superior food is because it isolates the very best benefits of coconut oil.
While there are lots of fatty acids in coconut oil, there are only a handful of MCTs:
- Caproic acid (C6)
- Caprylic Acid (C8)
- Capric Acid (C10)
- Lauric Acid (C12)
It’s actually debatable whether lauric acid is a true MCT, because it doesn’t behave in the body the way the other MCTs do. The other MCTs (caproic acid, caprylic acid, and capric acid) are rapidly absorbed in your body, having essentially bypassed the digestive tract and gone straight to the bloodstream.
MCTs= brain food
Because MCTs are readily absorbed by the liver and go quickly into the bloodstream, they are able to be converted quickly into ketones, a desired source of energy for the brain.
When your brain is able to start using ketones for fuel instead of glucose (which a sugar and carb-heavy diet will give you), a few things happen.
- GABA (a calming, inhibitory neurotransmitter) is increased in the brain, while aspartate (an excitatory neurotransmitter which can be neurotoxic) is decreased.
- Production of ATP (Adenosine Triphosphate), the main source of energy for most cellular processes, becomes more efficient.
- The brain is able to use this energy more efficiently with less toxic waste that is likely to result in brain inflammation.
Basically, MCT oil is the perfect brain food to help with energy production, improved mood, and sharper, better mental performance.
You can see why I strive to get MCT oil into our daily diet, and why I’d create yumminess like this fudgesicle recipe in order to do so!
I do think it’s important to mention that not all MCT oils are created the same.
Remember how we talked about the different types of MCTs? Many MCT oils on the market are made from lauric acid (which does not bypass the digestive tract or get converted quickly to ketones). Others use c6 (caproic acid), which converts to energy well, but can cause some stomach upset and may taste bad.
Perfect MCT Oil is different. It’s made only from c8 and c10 fatty acids (caprylic and capric).
In addition, Perfect Supplements’ MCT oil:
- is made from 100% organic sustainable coconuts
- is USDA certified organic
- contains 100% MCTs (C8 and C10)
- is vegan, gluten-free, soy-free and non-GMO
- is batch tested (one of my favorite things about Perfect Supplements and their commitment to safe, quality products!)
- uses low heat processing; no chemical extraction
- is more affordable than lesser-quality MCT products
As with all Perfect Supplements products, I’ve been nothing but impressed with the quality of Perfect MCT Oil.
If you’re ready to give it a try, you can get Perfect MCT Oil here. Be sure to use code FAMILYHEALS10 for an extra 10% off your order.
How this fudgesicle recipe feeds your brain (& your tastebuds!)
These fudgesicles were made for nourishing.
I know that it’s got MCT oil, but what else is about it?
If you don’t know what the above heading is referencing, please watch the video below. You’ll thank me.
Now that you’ve had a good chuckle, and hopefully showed the video to your kids so they can have a good chuckle too and see that they aren’t the only ones with a crazy, hippie, health nut mom, let’s talk about what else you’ll find in my fudgesicle recipe.
In addition to MCT oil, I’ve also added gut-healing gelatin (again, Perfect Supplements for the win- they have the highest-quality, most affordable grassfed gelatin, which they even test for contaminants like pesticides). Not only does the gelatin provide additional health benefits, but it is essential for the texture of the fudgesicles. You can get it here.
You can make this recipe with your milk of choice. Coconut milk offers good fats, and is allergen-friendly. I use the “simple” Native Forest brand without added thickeners. Almond milk or another nut milk would also work, but you would lose some creaminess and good fat.
Our family’s favorite type of milk to use is raw, full-fat cow’s milk. It imparts the most neutral flavor and offers lots of health benefits as well.
Our sweetener of choice is raw honey. However, you could also use maple syrup, or to keep it keto, a liquid stevia like this. Start with about 8 drops and taste as you go, adding more until it reaches desired sweetness.
+ A secret ingredient
I also slipped just a little avocado into the mix to add a bit of creaminess. You can’t taste it, but it improves the texture and adds even more good fats + some vitamins and minerals like vitamin C and potassium.
With the above options in mind, this fudgesicle recipe can be strictly GAPS diet-friendly, paleo, or keto. Just choose the combo of ingredients that works best for your needs! Find the measurements in the recipe below.
- Put one cup milk in a small saucepan and sprinkle gelatin over the top. Turn heat on low and whisk until the gelatin is dissolved.
- Put remaining ingredients in a blender and blend until smooth.
- Add warm milk and gelatin and blend once more until smooth.
- Pour into ice cream bar molds (I used this 10 bar capacity mold, which holds a total of 1 qt. This recipe makes almost exactly 1 qt of fudgesicle liquid, so keep that in mind.)
- Place on a tray in the freezer for 8 hours or over night to freeze solid. Run under warm water briefly to loosen fudgesicles from mold.