2 ingredient vegan chocolate ice cream which is so easy to make! This dairy-free frozen dessert is extremely creamy, uses no bananas and is nut-free. It takes only 10 minutes to prepare and you don't even need an ice-cream maker!
Add the dairy free whipping cream to a large bowl or stand mixer. Whip until stiff peaks form.
Add the chocolate fudge sauce to the whipped cream. Use a spatula to gently fold together the ingredients until just combined. The mixture will deflate which is fine.
Pour the ice cream mixture into a freezer-safe container or tin which you can cover with a lid. I used a 3 cup (750 mL) glass container but a regular 8 inch loaf tin will also work (note 2).
Cover the ice cream and freeze for 4 hours or until firm to the touch.
Serve and enjoy! The ice cream can usually be enjoyed straight from the freezer. However, if the ice cream is too firm, defrost for 10-20 minutes at room temperature until scoopable.
Store the ice cream covered in the freezer for up to 2 weeks (though, it usually doesn't last that long)!
Notes
I'd haven't tested this recipe using substitutes so can't vouch for results.
You may also use any plastic container with a lid, a pie pan or any baking pan which you can cover with a lid or food-safe wrap. Or if you have an old ice cream container, you can use that too!
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!