Simple-minded "fudgsicle"

Whole milk, with enough Ovaltine powder to make a dark chocolate mixture. Stir until all the powder is disolved. Pour in ice pop molds, and freeze. They're a little more icy than storebought, but still creamy tasting. My grandchildren love them, for an occasional treat.

i do a lactose free version with a chocolate sorbet mixture. 1 part cocoa, 1 part sugar, 2 parts water, pinch salt. cook over medium heat, stirring, until mixture is smooth. add in some vanilla. cool and freeze in popsicle molds. also good with some chopped bittersweet chocolate stirred in while mixture is still hot.

When you say whole milk, do you mean homogenized or is 2 percent okay?

This recipe sounds great....just what the doctor ordered.

Sorry for the late reply!

I would bet the 2% would be even more icy, but I can't be sure. It's the fat in the whole (as opposed to skim, 1%, 2%, etc.) milk that makes it taste creamy, I think.

Now this is why I love chowhound. In all of my life, it has never occurred to me to make a homemade fudgsicle and suddenly I feel compelled to devote myself to making the perfect one all summer long. Long live frozen treats!