Chocolate Stout Cheesecake Fudgesicle

Chocolate stout cheesecake Fudgesicle


Would you judge me if I tell you that I’m not a huge fan of ice cream? Clearly, I like it just fine I have several ice cream recipes on this blog, but it’s never my first choice.

Of course, I’ll eat it, although I do tend to prefer it in the winter (probably more of that inherent rebellion I told you about earlier), but there are just so many other desserts I’d rather run five miles to work off. Like, cheesecake. Or doughnuts. Or cheesecake doughnuts.

Chocolate Stout Cheesecake Fudgesicles

 I love cheesecake. So this cheesecake version of ice cream, in pre-portioned sizes (this addresses my serious portion control issues) is just about the most perfect way to consume a frozen dessert.

And because the recipe only calls for 1/3 cup, you are going to have some stout left over that you’re going to have to figure out what to do with.

I apologize for the dilemma this creates.

Chocolate Stout Cheesecake Fudgesicles

Chocolate Stout Cheesecake Fudgesicle

Yield: Yield: 8 pops


  • 8 ounces cream cheese, softened
  • ¼ cup sour cream
  • 1 cup powdered sugar
  • 2 tbs whole milk
  • 1/3 cup stout
  • ½ cup dark chocolate chips
  • 6 standard sized graham crackers
  • 2 tbs melted butter


  1. In a bowl (or a food processor) mix together the cream cheese, sour cream and powdered sugar until well combined.
  2. Add the milk and stout, stir to combine.
  3. Add the chocolate chips to a microwave safe bowl, microwave on high for 30 seconds, stir and repeat until melted. Pour the chocolate into the cream cheese mixture, stir until combined.
  4. Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
  5. In a food processor add the graham crackers, process until only crumbs remain.
  6. While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
  7. Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

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68 thoughts on “Chocolate Stout Cheesecake Fudgesicle

  1. Omg they look SO GOOD! Ziplisted, pinned, and now all I need is for the 80F weather to continue that we had in San Diego today!

    Sour cream, cream cheese, chocolate, and graham crackers. I have that all on hand! I have the whole recipe on hand, except the stout. Darn!

    1. They look so creamy. I am a Hagan Daz vanilla ice cream die hard, but I am going to try these!! Thanks for sharing..

    1. I made a strawberry version too that I’m going to post after our trip on CA Strawberry trip on Saturday.

    1. It’s weird, I sort of forget about ice cream until it’s right in front of my face. But cheesecake I never forget about!

  2. This sounds like a riot. Do these come out of the molds clean without coaxing? I have zero experience with making popsicles!

    1. It depends on the molds. Silicon molds are better to get them out cleanly, but the ones I use are a hard plastic and I need to run the molds under hot water to get the pops out. I usually place them on a sheet of wax paper after I get them out of the molds and refreeze them for about 15 minutes to firm them back up.

    1. Chocolate stout works well, of course. Or a porter. I used Lost Abbey Serpents Stout because I had it already opened.

  3. They look fabulous! But one problem … we are not beer people–for real–at all–no exceptions! Is there, by any chance, a substitution that can be used for the Stout?

  4. Oh dear, I hope that wasn’t a ridiculous question since I just saw the name of your blog. I hadn’t noticed it before. I found this recipe through Pinterest. So sorry. (P.S. I love your blog’s title. 🙂 Very clever play on words.)

  5. I think you’ve given me a reason to finally buy some popsicle molds. As if I need more kitchen supplies. Oh darn! haha I have to try these.

  6. I love the idea of a chocolate cheesecake on a popsicle! Perfect for the summer. I’ll definitely have to try it out! (:

  7. As for the dilemma of what to do with the left over stout, the question answers it self. WWJCD? What would Julia Child do?

  8. I just made a fresh batch and popped them in the freezer as we speak! Debuting them beauties at a work BBQ tomorrow 🙂 I used Rogue Brewery’s Chocoate Stout… So excited its killing me!

    Thank You so much for posting this!

  9. These are the most amazing things I’ve ever eaten! So smooth and creamy, with a deep, rich, chocolate flavor. A hint of stout comes through, but the combination of flavors is phenomenal. This is one of the best chocolate ice creams I’ve ever had! I had trouble getting them out of my plastic popsicle molds, as it was my first time using them, so I’m going to try using my ice cream maker next. I can’t wait to share this wonderful ice cream! Thank you for the wonderful recipe!

  10. These were very rich, but very good! I made one change…instead of using gram crackers I used rough chopped original flavored potato chips. I am a fan of salt and sweet. Such a great recipe, Thank you. I have made about 4 of your recipes so far, they have all been outstanding!

  11. These are for adults only, correct? The alcohol isn’t cooked so the content is stl there right? Just want to make sure I’m not missing a step as I may have to make a batch for the adults and another version for kids

    1. Yes! Grown ups only. You can make ones for kids and replace the stout with milk. WHen I make grown up and kids popsicles I use “boring” plain wood popsicle sticks for the grown ups and fun colored sticks for the kids. So that we can all tell them apart, and kids will gravitate towards the colored ones anyway.

  12. This look amazing!!! We want to make them a day early and take them to a bbq potluck the following day. Would you suggest leaving them in the molds and bring them all in a cooler? Or should I freeze them, remove them from the mold, and refreeze with wax paper to keep separate? (And then bring like that in a cooler?
    Also, did you try the paper cups instead of molds? I think that is what we would do since its a camping bbq.
    Can’t wait to make these! Thanks in advance for any advice you have!

    1. I’d remove them from the mold and then sort of re-freeze them before you cooler them. They are slightly more stable at room temperature than other popsicles but will still melt pretty quickly in the heat. Paper cups would work fine as well if you want to go that route

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