Description
This rich and creamy Chocolate Oat Milk Ice Cream is a vegan, dairy-free dessert made with dark chocolate, oat milk, and oat cream. It offers a smooth, luxurious texture with deep chocolate flavor enhanced by Dutch-processed cocoa and pure maple syrup. Perfect for those seeking a delicious plant-based treat that can be enjoyed as soft serve or fully frozen.
Ingredients
Scale
Chocolate Base
- 200 g vegan dark chocolate (minimum 70% cocoa solids), finely chopped
Liquid Mixture
- 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, to ensure it is thoroughly chilled before use. Finely chop the dark chocolate using a serrated knife and place it in a large mixing bowl, setting it aside for later.
- Heat: Combine the oat milk, oat cream, cocoa powder, and sea salt in a saucepan. Whisk thoroughly to dissolve the cocoa powder and break up any lumps. Place the saucepan over medium heat and gently warm the mixture until it reaches a gentle simmer, stirring continuously. Avoid boiling to prevent scorching or altering the flavor.
- Flavor: Pour the heated oat milk mixture over the chopped chocolate. Let it sit uncovered for 5 minutes to allow the chocolate to melt slowly. Then, stir gently with a metal spoon until the mixture is completely smooth and homogenous. Whisk in the pure maple syrup thoroughly. Allow the mixture to cool to room temperature, then chill it in the refrigerator for 30 minutes to further develop flavor and ensure it is cold before churning.
- Churn: Transfer the chilled chocolate mixture to the pre-frozen ice cream maker bowl. Churn according to your machine’s instructions, usually between 25 to 40 minutes, until the ice cream thickens and sticks to the arm of the machine, indicating proper consistency.
- Freeze: Spoon the churned ice cream into a loaf pan or sealable container and smooth the surface with a spatula. Freeze for 3 to 4 hours until the ice cream is firm. Alternatively, enjoy immediately as a soft-serve treat right from the machine.
- Storage: Store the finished ice cream in an airtight container or covered loaf pan, sealed with plastic wrap, in the freezer. For best flavor and texture, consume within 2 to 3 weeks. Before serving, allow the ice cream to rest at room temperature for 10 minutes to achieve perfect scooping consistency.
Notes
- Use Barista-style oat milk for a creamier texture, as it has a higher fat content than regular oat milk.
- Dutch-processed cocoa powder gives a smoother chocolate flavor and darker color than natural cocoa powder.
- You can substitute maple syrup with agave nectar or another liquid sweetener, but maple gives the best flavor.
- Make sure your ice cream maker bowl is completely frozen to ensure proper churning and texture.
- Letting the ice cream rest at room temperature before scooping helps prevent it from being too hard and improves scoopability.
