Easy creamy chocolate popsicles (3 ingredients)

These easy creamy chocolate popsicles are THE best homemade creams ever AND they only need 3 ingredients. The are rich, creamy, fudgy, chocolatey and just as good as store bought (think paddle pop). 

While this blog has a few ice cream recipes on the healthier side I wanted to make a truely simple, no fuss, melt in your mouth popsicle recipe for the sweet tooth. This version is vegan, requires no fancy equipment and has passed the kiddy approved test.

These easy creamy chocolate popsicles are the perfect summer dessert (or even perfect for a celebration in my opinion) and are totally customisable.

Easy creamy chocolate popsicles (3 ingredients)Easy creamy chocolate popsicles (3 ingredients)Honestly, I love these 5-ingredient healthiesh ice creams so much and they have been made countless times by me and others. They are good any day of the week (even for a fun Summer breakfast)… but these creamy, fudgy chocolate popsicles are pure indulgence.

Easy vegan chocolate popsicles

Easy creamy chocolate popsicles (3 ingredients)What you will need for the best creamy chocolate popsicles

  • Coconut whipping cream (or regular, pure cream if you want a dairy version). I used Natures Charm.
  • Coconut condensed milk (yes, you can use any condensed milk you like).
  • Best quality cacao powder
  • Optional extras- vanilla extract, salt, melted chocolate and nuts for dipping.
  • Ice cream moulds. I LOVE these ones here for a plastic free option.

Easy creamy chocolate popsiclesThe best part about homemade popsicles is once you realise how truely quick, easy, super fun and ultimately DELICIOUS they are you will skip buying your own.

If you’re after more indulgent vegan recipes you might like to try;

I hope you and your family enjoy these easy creamy chocolate popsicles as much we do. Your reviews and comments help other people find this recipe too, so please leave one if you have time. Plus, I just love reading your feedback.

Easy creamy chocolate popsicles (3 ingredients)

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Easy vegan chocolate popsicles

Easy creamy chocolate popsicles (3 ingredients)

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  • Author: Jade Woodd
  • Prep Time: 10 mins
  • Cook Time: 3+ hours to set
  • Total Time: 0 hours
  • Yield: 8 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: Australian
  • Diet: Vegan


These easy creamy chocolate popsicles are THE best homemade creams ever AND they only need 3 ingredients. The are rich, creamy, fudgy, chocolatey and just as good as store bought (think paddle pop). 



1 x 400ml can coconut whipped cream (see notes)

215g (2/3 cup) coconut condensed milk (see notes)

55g (1/2 cup) good quality cacao powder

Pinch salt

optional- 1 tsp vanilla extract

Optional chocolate coating

100g dark chocolate of choice

1 tsp coconut oil or peanut butter

Chopped nuts


  1. This recipe makes 8x standard popsicles. You can use any shape (silicone moulds work well too), or paper dixie cups with a popsicle stick inserted too.
  2. Add all ingredients to a small saucepan. Place over a low heat and gently heat, stirring frequently, only until the mixture has become uniform and a pourable consistency- you do NOT need to bring this to the boil.
  3. Pour the mixture into your ice creams moulds and insert popsicle sticks.
  4. Place in the freezer for 3+ hours.
  5. To remove popsicles from metal/plastic moulds fill a large heatproof cup/jug with very hot water. Ensure no little people can reach it unattended. Dip each mould into the hot eater for 3 seconds. Remove from the water then pull on the stick to release. Note: silicone moulds do not need this method for removal. Simply pop out your popsicle!
  6. Allow popsicle to sit at room temp for a few minutes to soften- longer in cold weather. Enjoy!

To make optional chocolate coating.

  1. Follow instructions above, then at step 5 line a small baking tray with baking paper. Remove all popsicles as described, setting down on the lined tray. Transfer to the freezer for 1 hour.
  2. Just before the popsicles are ready to be removed from the freezer break chocolate into small pieces and into a heatproof bowl with the oil. Heat 2cm water in a small saucepan. Bring to the boil then sit the bowl onto the rim of the saucepan (double boiler method: the bowl should NOT be touching the water). Melt slowly until completely liquid.
  3. Remove popsicles from the freezer then dip each one into the chocolate, setting back onto the lined tray. Sprinkle with chopped nuts if you desire (or sea salt).
  4. Once all popsicles have been dipped transfer into the freezer for 5 minutes or until chocolate is set. Then, pack popsicles into an airtight container or ziplock bag (suck as much air out as you can before sealing the bag) and store until ready to be enjoyed.


  • I have not tested this but the recipe will also work with canned coconut cream, cows cream or full fat yoghurt in substitution of coconut whipping cream
  • You may substitute coconut condensed milk for oat condensed milk or cows (dairy) condensed milk if not making these ice creams vegan.



  1. These coconut ice creams are absolutely INSANE!!! and soooo easy to make. I made a huge batch (because I was so confident in this recipe). I hoped they’d last at least a week, but they all disappeared in less than 48 hours. The coconut whipping cream is the real MVP. I also added some Collagen+ Peruvian Superblend from Gelpro and dipped them in melted dark chocolate with MCT oil, + sprinkled some coconut & cacao nibs on top! SOOOO DELICIOUS! I’ll never buy ice cream again.

  2. I Love this recipe! So easy and tasteful. Put all the ingredients in my power blender and it made the creamy fudge base ready to filled my fudge mold. Thanks 😊

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