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chocolate icecream in a silver ice-cream tin with waffle cones and chocolate chips

Vegan Chocolate Ice-Cream (No Churn)

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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