Home » Vegan Chocolate Ice-Cream (No Churn)

Vegan Chocolate Ice-Cream (No Churn)

This vegan chocolate fudge ice-cream is better than any other I’ve tasted! It’s creamy with an irresistible richness. You won’t be able to tell it’s vegan and only 3 ingredients!!

This dairy-free chocolate ice cream is also gluten-free and nut-free. It’s the ideal treat to cool down this summer!

This recipe has been made in collaboration Cuisinart. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)

chocolate icecream in a silver icecream tub with waffle cones and chocolate sauce ontop

Vegan Chocolate Ice-Cream

I’ve been on a mission to create the most incredible ice-cream and boy have I got the perfect recipe for you! The creaminess is unlike any ice-cream I’ve ever tried!

This recipe requires just 3 simple ingredients and an extremely easy method. If you have the ingredients, a bowl, a whisk and 5 minutes… you can master this recipe!

The base is vegan condensed milk with a dairy-free double cream, makes it super smooth and creamy. The richness and flavour comes in with the cocoa powder. The ice-cream is perfect as it is, but to take it up a notch and make it an EPIC chocolate fudge ice-cream, drizzle in some vegan friendly chocolate fudge sauce and add in a few dairy-free chocolate chips. Oh my….. it’s addictive!

chocolate icecream in a waffle cone with chocolate sauce on top and chocolate chips

What do you need to make vegan chocolate ice-cream?

You’ll only need 3 ingredients to make this mouth-watering recipe. It tastes every bit as delicious as a store bought ice-cream tub!

  • Condensed milk – You’ll want to fund a vegan friendly condensed milk for this recipe. My go-to condensed milks are Natures Charm Coconut Condensed Milk (they also have an amazing oat one too), and the Carnation Condensed Oat Milk. Both can be found in large supermarkets and online.
  • Dairy-free double cream – For this recipe, you’ll want a thick double cream, which whips to stiff peaks. My favourite is ‘The Coconut Collabrative Double Cream’ and Elmlea Plant Based Double Cream Alternative’.
  • Cocoa powder – For the best flavour, use a high quality cocoa powder. This will make the ice-cream even more delicious. My favourite is Callebeut cocoa powder which I buy on amazon.
  • Chocolate fudge sauce – To make this into a epic chocolate fudge ice-cream, I drizzled in some of the Natures Charm Chocolate Fudge Sauce. You would literally drink this stuff, it’s that good! It makes the ice-cream even more scrumptious than it already is. It’s a delicious addition!
  • Dairy-free chocolate chips – To add texture and more chocolaty goodness, I added in some of the ‘Moo Free Choccy Drops’, but you can add whatever dairy-free chocolate chip you fancy.
up close of chocolate icecream with a chocolate fudge drizzle and chocolate chips

What is no-churn ice-cream?

You’d never be able to tell this ice-cream wasn’t made in a fancy ice-cream machine.. trust me! It’s just as creamy and scrumptious as any traditional ice cream, simply made without a machine! Because this ice-cream is not cooled as it’s churned like in an ice-cream maker / machine, you’ll need to freeze it overnight. I like to make my ice-cream at night, pop it to freeze then remove in the morning! Voila…. perfect chocolate ice-cream!

To help make the ice-cream as cream as possible, I whipped it up using the Cuisinart Cordless Hand Mixer. Omg this hand mixer is AMAZING! It’s definitely one of my favourite kitchen tools, especially for quick and easy recipes such as this ice-cream.

chocolate ice-cream on waffle cones with a chocolate fudge drizzle and chocolate chips on grease proof paper

How to make no-churn vegan chocolate ice-cream?

Homemade no-churn ice cream is one of the easiest summer treats you can make at home. No need to splurge on overpriced ice-cream ever again when you can make you own, even better homemade version that tastes just as gourmet! I’m talking 5 minutes prep time and only waiting for it to freeze!

  1. Whip condensed milk, double cream and cocoa powder into stiff peaks.
  2. Fold in chocolate fudge sauce and chocolate chips.
  3. Pour into a tin.
  4. Freeze.

You’ll be enjoying all the homemade chocolate fudge ice-cream this Summer with this recipe!

chocolate ice-creams in waffle cones in a cone holder

Looking for more chocolate recipes? Check these out:

Vegan Chocolate Brownies

No-Bake Mini Vegan Chocolate Cheesecakes

Flourless Gluten-free Vegan Chocolate Cake

BEST Chocolate Chip Cookies (Vegan + Gluten-free)

Baked Vegan Chocolate Cheesecake

clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
chocolate icecream in a silver ice-cream tin with waffle cones and chocolate chips

Vegan Chocolate Ice-Cream (No Churn)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


Creamy and rich vegan chocolate ice-cream, with only 3 ingredients! This no-churn recipe will become a go-to for summer!


Units Scale

Ingredients for the chocolate ice-cream

  • 425g of dairy-free double cream (I use The Coconut Collaborative Double Cream)
  • 320g vegan condensed milk (I use Natures Charm Condensed Oat Milk)
  • 40g of cocoa powder


  • Vegan chocolate fudge sauce
  • Dairy-free chocolate chips
  • Ice-cream cones (Use gluten-free if gluten-free)



  1. Add the dairy-free cream into a mixing bowl along with the vegan condensed milk and cocoa powder and whisk to combine. A stand mixer with balloon whisk attachment or hand whisk on a high speed works great. You can also whisk this by hand using a balloon whisk. Whisk until fully combined.
  2. Spoon the ice-cream mixture into a freezer-safe tin or container. 
  3. Optional extra – Drizzle over some vegan chocolate fudge sauce and dairy-free chocolate chips. Swirl them around using a spoon to combine.
  4. Cover the ice cream and freeze for around 6 hours or until firm. Serve and enjoy!
  5. The ice cream can be stored in the freezer for up to 2 weeks (but to be honest, it never lasts that long!).


To store: Keep the ice-cream chilled in the freezer and allow to come to room temperature for 10-15 minutes before scooping and serving. This makes it easier to scoop.

How long does it store for? Best enjoyed within 1 week in the freezer.

  • Prep Time: 5 minutes
  • Method: No-Bake
  • Cuisine: American


  1. Kay
    July 14, 2022 / 6:49 pm

    I love this recipe. I made a coffee version of this before but I think chocolate will be delicious too. I love the coconut collaborative whipping cream, it’s the best cream alternative in my opinion.

    • July 14, 2022 / 7:20 pm

      Hello,Aw so happy you love it! I definitely do too, sooo creamy! It’s one of those recipes you can’t go wrong with in summer! I mean, who has time to bake in the heat when it’s so hot? Not me – haha!! Thank you so much!! x

  2. Rebecca
    July 17, 2022 / 10:44 am

    I made this ice cream yesterday in preparation for friends visiting , and paired it with your chocolate chip cookies from your book, they all absolutely loved it and even went back for seconds , the fact that some of our friends are non vegan and still wanted more shows how incredible this tastes , 10/10 recommend you make this

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

As seen in