Description
This vegan Chocolate Oat Milk Ice Cream is a rich and creamy dairy-free dessert made with dark chocolate, oat milk, and oat cream. It offers a luscious chocolate flavor with a velvety texture, perfect for satisfying a sweet tooth while keeping it plant-based and gluten-free. The use of pure maple syrup as a natural sweetener enhances the taste without refined sugars, making it a wholesome treat for ice cream lovers.
Ingredients
Scale
Chocolate Base
- 200 g vegan dark chocolate (minimum 70% cocoa solids), finely chopped
Ice Cream 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 optimal churning. Finely chop the vegan dark chocolate using a serrated knife and place it in a large mixing bowl to prepare for melting.
- Heat: In a saucepan, combine the oat milk, oat cream, Dutch-processed cocoa powder, and sea salt. Whisk thoroughly to dissolve any lumps. Heat the mixture over medium heat until it reaches a gentle simmer, stirring continuously. Avoid boiling to preserve flavor and texture.
- Flavor: Pour the hot oat milk mixture over the chopped dark chocolate. Leave it uncovered for 5 minutes to allow the chocolate to melt. Stir the mixture with a metal spoon until smooth and completely combined. 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 chilled mixture to the frozen ice cream maker bowl. Churn according to your machine’s instructions, typically for 25 to 40 minutes, until the ice cream becomes thick and clings to the churning arm.
- Freeze: Transfer the churned ice cream into a loaf pan or a sealable container. Smooth the surface evenly. Freeze the ice cream for 3 to 4 hours to achieve a firm consistency. Alternatively, serve immediately for a softer, soft-serve texture.
- Storage: Store the ice cream in an airtight container or a loaf pan tightly sealed with plastic wrap in the freezer. Consume within 2 to 3 weeks for best flavor and quality. Before serving, let the ice cream rest at room temperature for about 10 minutes to create perfect scoops.
Notes
- Use Barista-style oat milk if possible, as it provides a creamier texture and better frothing capability, ideal for ice cream.
- Dutch-processed cocoa powder is preferred due to its mellow, less acidic flavor and rich color, enhancing the overall taste.
- Ensure the ice cream maker bowl is fully frozen to promote proper ice cream texture during churning.
- This recipe yields a vegan and gluten-free ice cream suitable for those dietary needs.
- Maple syrup not only sweetens but adds depth of flavor compared to refined sugars.
