5 from 19 votes
Close up of no churn fudge ice cream
Easy Fudge Ice Cream
Prep Time
10 mins
Cook Time
10 mins
Freezing time
6 hrs
Total Time
6 hrs 20 mins

This easy fudge ice cream is an intensely fudgy treat that’s great for enjoying on the sofa watching TV, or is good enough for showing off at a dinner party. Just 3 ingredients and no churning or ice cream machine needed!

Course: Dessert, Ice cream and sorbets
Cuisine: International
Keyword: Fudge Ice Cream
Servings: 20 scoops (makes about 600 ml)
Calories: 100 kcal
Author: Helen Best-Shaw
  • 150 ml condensed milk (half of a 397g can)
  • 120 g fudge
  • 300 ml double cream (heavy cream)
  1. Crumble or cut the fudge into small pieces. Put the condensed milk in a saucepan and add two thirds of the fudge. Heat gently and stir to dissolve the fudge. Let the mixture cool. It needs to be cold before you add it to the cream.

  2. Whip the cream to form soft peaks. Don’t worry if you over-whip the cream – just fold in a little milk to loosen it.

  3. Gently fold the cooled condensed milk and fudge mixture into the whipped cream.  It is important that the mixture has cooled to room temperature before you do this. Try not to knock the air out of the mixture.

  4. Fold in the rest of the fudge, reserving a little for decoration.

  5. Spoon into an airtight freezer-proof container. Then sprinkle the last of the fudge on top and place in the freezer. Leave until frozen; this will take at least 6 hours.

Recipe Video

Recipe Notes

Store it in the freezer in an airtight pot (about 600700 ml). Ignore all the pretty photos of ice cream in a loaf pan. It needs to be stored in an airtight container to prevent the ice cream from going grainy. 

Allow it to freeze overnight or failing that, at least six hours before you eat.

Keep leftover condensed milk in the freezer ready for the next batch, but beware! It will leak out of any container that isn't upright. Use a Lock & Lock or similar container that has a good seal.  

If you over-whip the cream, you can rescue it by folding in a little milk. Then slowly whisk until you have the right consistency.  

This is also a useful tip for making whipping or double cream go further: slightly over-whip it and then add milk and gently fold it in. You can add about 2030% by volume, depending on the fat content and thickness of the cream, how hard you whip it and how warm your kitchen is.

How Long Will It Keep?

No-churn ice cream is at its best if you keep it for no more than two weeks in a tightly sealed container. I'm fairly confident that if you make this easy fudge ice cream, it will all be gone before the two weeks are up!

Nutritional Information

Nutrition Facts
Easy Fudge Ice Cream
Amount Per Serving
Calories 100 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 24mg8%
Sodium 18mg1%
Potassium 47mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 250IU5%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.