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Begin by opening the can of evaporated milk and heating it in a round pan over medium-low heat.
Add the chocolate chips, brown sugar, and vanilla extract to the milk, stirring until you achieve a smooth chocolatey mixture.
Incorporate a couple pinches of edible rocks and continue to heat for a few minutes until the mixture thickens.
Pour the chocolate mixture into fudgesicle molds or a spout glass, inserting sticks, and allow it to cool slightly.
Place the filled molds in the freezer for several hours until they are solid.
For a vegan alternative, melt the coconut milk, then mix in the cocoa powder, brown sugar, vanilla extract, and a pinch of earth crystals; heat until smooth, pour into molds, and freeze.
For a peanut butter variation, prepare the base as described above, then stir in a big spoonful of peanut butter followed by another tablespoon, creating a lumpy texture before freezing.