Description
This rich and creamy Chocolate Oat Milk Ice Cream is a delicious vegan dessert made with dark chocolate, oat milk, and oat cream. It’s naturally sweetened with pure maple syrup and boasts a smooth texture and intense chocolate flavor without any dairy. Perfect for vegans and anyone seeking a wholesome, plant-based treat that’s both satisfying and easy to prepare at home using an ice cream maker.
Ingredients
Scale
Chocolate Base
- 200 g vegan dark chocolate (minimum 70% cocoa solids)
Dairy-Free Liquid Mix
- 360 ml unsweetened oat milk (Barista-style if possible)
- 400 ml oat cream
Flavorings and Sweeteners
- 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, prior to starting. Finely chop the dark chocolate using a serrated knife and place 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 dissolve any lumps. Place the saucepan over medium heat and gently bring the mixture to a simmer, stirring frequently, but do not let it boil.
- Flavor: Pour the hot oat milk mixture over the chopped chocolate. Let it sit uncovered for 5 minutes to melt the chocolate. Then stir with a metal spoon until completely smooth. Whisk in the pure maple syrup thoroughly. Allow the mixture to cool to room temperature, then chill for 30 minutes in the refrigerator.
- Churn: Transfer the chilled mixture to the frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, typically between 25 and 40 minutes, until the ice cream becomes very thick and clings to the arm of the machine.
- Freeze: Spoon the churned ice cream into a loaf pan or a sealable container, smoothing the top. Freeze for 3-4 hours until solid. Alternatively, for a soft-serve texture, serve immediately after churning.
- Storage: Store the ice cream in an airtight container or covered loaf pan in the freezer. It is best consumed within 2-3 weeks. Before serving, let the ice cream rest at room temperature for about 10 minutes to achieve perfect scooping consistency.
Notes
- Freezing the ice cream maker bowl well in advance is crucial for proper churning.
- Use Dutch-processed cocoa powder for a smoother and less acidic chocolate flavor.
- Barista-style oat milk is preferred for a creamier texture but regular unsweetened oat milk will also work.
- Maple syrup adds natural sweetness and depth of flavor; adjust quantity based on desired sweetness.
- For softer ice cream, serve immediately after churning without additional freezing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Vegan
Keywords: vegan chocolate ice cream, oat milk ice cream, dairy-free dessert, homemade ice cream, plant-based chocolate dessert
