Description
A rich and creamy vegan chocolate oat milk ice cream made with dark chocolate and oat cream, offering a delicious dairy-free dessert option. This recipe uses simple ingredients and an ice cream maker to create a smooth, indulgent treat perfect for chocolate lovers seeking a plant-based alternative.
Ingredients
Scale
Chocolate Base
- 200 g vegan dark chocolate (minimum 70% cocoa solids)
- 360 ml unsweetened oat milk (Barista-style if possible)
- 400 ml oat cream
- 25 g Dutch-processed cocoa powder
- ½ teaspoon sea salt
- 180 ml pure maple syrup
Instructions
- Prepare: Freeze your ice cream maker bowl for at least 12 hours, ideally 24 hours, before starting the recipe. Finely chop the dark chocolate using a serrated knife and place it in a large mixing bowl to set aside.
- Heat: In a saucepan, combine oat milk, oat cream, Dutch-processed cocoa powder, and sea salt. Whisk thoroughly to remove any lumps. Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring continuously. Avoid letting the mixture boil.
- Flavor: Pour the hot oat milk mixture over the chopped dark chocolate, letting it sit uncovered for 5 minutes to melt. Stir with a metal spoon until entirely smooth. Whisk in the pure maple syrup. Allow the mixture to cool to room temperature, then chill it in the refrigerator for 30 minutes.
- Churn: Transfer the cooled mixture into the frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, generally 25 to 40 minutes, until the ice cream thickens significantly and clings to the churn arm.
- Freeze: Scoop the churned ice cream into a loaf pan or another sealable container. Smooth the top and freeze for 3-4 hours to firm up completely. For a softer, soft-serve style ice cream, serve immediately after churning.
- Storage: Keep the ice cream stored in an airtight container or sealed loaf pan wrapped with plastic wrap in the freezer. For optimal texture, consume within 2-3 weeks. Before serving, remove from the freezer and let rest at room temperature for 10 minutes to achieve perfect scoops.
Notes
- Oat cream can often be found in specialty stores or you can substitute with a high-quality oat-based creamer to maintain creaminess.
- Dutch-processed cocoa powder gives a smoother, less acidic chocolate flavor compared to natural cocoa powder.
- Using Barista-style oat milk improves texture and creaminess, but any unsweetened oat milk will work.
- Ensure the ice cream maker bowl is thoroughly frozen for best churning results.
