Name: Chocolate Vegan Oat Milk Ice Cream Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Vegan
Ingredients: 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

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Introduction

This rich and creamy Chocolate Oat Milk Ice Cream is a delicious vegan treat that combines the deep flavor of dark chocolate with the smoothness of oat milk and cream. Perfect for those seeking a dairy-free dessert without compromising on indulgence.

A close-up image of around ten shiny, smooth chocolate ice cream scoops with rounded shapes and some small cracks on the surface. The scoops show rich dark brown color with creamy texture and slight melting spots. They are placed in a white bowl lined with crumpled white parchment paper, all set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Freeze your ice cream maker bowl for at least 12 hours, ideally 24 hours, before starting. Finely chop the dark chocolate using a serrated knife and place it in a large mixing bowl; set aside.
Step 2: In a saucepan, whisk together the oat milk, oat cream, cocoa powder, and sea salt to dissolve any lumps. Heat over medium heat, stirring constantly, until it reaches a gentle simmer. Avoid boiling.
Step 3: Pour the hot oat milk mixture over the chopped chocolate and let it sit uncovered for 5 minutes. Stir with a metal spoon until smooth, then whisk in the maple syrup. Allow the mixture to cool to room temperature, then chill in the fridge for 30 minutes.
Step 4: Transfer the chilled mixture to the frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, usually between 25 and 40 minutes, until the ice cream is thick and clings to the machine’s arm.
Step 5: Spoon the ice cream into a loaf pan or sealable container and smooth the top. Freeze for 3 to 4 hours until firm, or serve immediately for a soft-serve style dessert.
Step 6: Store the ice cream in an airtight container or covered loaf pan in the freezer.

Tips & Variations

Use Barista-style oat milk for a creamier texture.
For extra flavor, add a teaspoon of vanilla extract before chilling.
Try mixing in chopped nuts or vegan chocolate chips during the last few minutes of churning.
If Dutch-processed cocoa powder is unavailable, natural cocoa powder can be used but may alter the flavor slightly.

Storage

Keep the ice cream in an airtight container or a sealed loaf pan covered with plastic wrap in the freezer. It is best enjoyed within 2 to 3 weeks. For the perfect scoop, remove from the freezer and let it soften at room temperature for about 10 minutes before serving.

How to Serve

A metal rectangular container filled with six rounded scoops of rich, smooth dark chocolate ice cream, with a metal ice cream scooper resting inside. The ice cream has a shiny, creamy texture with a few small holes and slightly melting edges. Around the container, there are several light golden waffle cones placed on a white marbled surface, along with pieces of dark chocolate squares and scattered pieces of newspaper. The setting is warm and inviting, focusing closely on the creamy chocolate ice cream. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different plant milk instead of oat milk?

Yes, but oat milk is preferred for its natural creaminess which contributes to the smooth texture. Almond or soy milk can be used, though the texture may be slightly less creamy.

Do I need an ice cream maker to make this recipe?

An ice cream maker is recommended to achieve the best creamy texture, but you can also freeze the mixture in a container and stir it every 30 minutes until firm to reduce ice crystals.