Dreamy Dark Chocolate Oat Cream

Dreamy Dark Chocolate Oat Cream is a luxuriously fluffy, decadently rich, curiously unique plant based ice cream that everyone will love!

 

Dreamy Dark Chocolate Oat Cream

 

Mmm, sprinkles.

Hi guys! Whew, it is so so good to be back here. While I needed that hiatus, I sincerely missed being in the kitchen, sharing here, and most of all scarecrow, the conversations with you all.

Much of my time off was not spent cooking, as the kitchen was in full renovation mode from late September until … well, there are still a few small things left to do. The ideas have still been coming, though – and I have so much to make and share! I am really excited about what’s coming. I need to get to work!

The oven was recently installed, though – so I have started cooking a bit again. It involves searching through boxes in the dining room to find not only the food from the pantry but cookware and utensils.

One thing I have been able to make this whole time, though? Milk. My trusty blender has been plugged in this whole time, even when the “kitchen” was located on the dining room table. Cashew milk, vanilla cinnamon cashew milk, almond milk, chocolate almond milk.

I would find myself slowing through the milk aisle at the store – for inspiration. You know what I found? Oat milk. So. Of course I had to try.

Well, I never got to the milk stage. Actually, I just skipped right past milk and made the dreamiest creamiest mousse-iest ice cream I have ever had.

So, so good.

Dreamy Dark Chocolate Oat Cream

 

Dreamy Dark Chocolate Oat Cream

YIELD: 3+ cups

dairy, egg, nut, soy* and gluten free, vegan

INGREDIENTS:

1 cup gluten free steel cut oats
soaking water
3 Medjool dates, pitted
2 cups water
8 ounces dark chocolate (72%)

*some dark chocolates use soy as an emulsifier – check ingredient list

INSTRUCTIONS:

Soak oats in water overnight. Strain/drain and rinse completely – oats should be soft.

In a high-speed blender, combine oats, dates, and 2 cups water. Gradually reach highest speed, blend until smooth. Set aside.

Finely chop chocolate, add to small saucepan. Heat chocolate on low heat, stirring continually, until completely melted. Remove from heat, allow to cool slightly but not solidify.

Turning blender on low, slowly add cooled chocolate. Once chocolate is added, blend on high once more. Allow mixture to cool before adding to ice cream maker. Proceed using ice cream machine instructions (mine took 18 minutes).

This gets to soft ice cream consistency in a machine, then takes several hours to set in the freezer.

Dreamy Dark Chocolate Oat Cream

 

It’s really good to be back. Thanks for stickin’ around.

 

 

 

Comments

  1. says

    Wow, I would never have thought to make an ice ream with no milks of any kind! Although I suppose this makes oat milk in the process, doesn’t it? SUPER interesting. I’m so glad to see you back!

    • Kristina Sloggett says

      yep, it was a thick “milk” – another cup or so of water would make it a perfect drinkable. and THANK YOU Eileen – so good to be back! XO

  2. says

    Oooh, what a fabulous recipe to “come back” with, Kristina! :-) I’ll definitely be featuring this recipe on All Gluten-Free Desserts soon. I love making my own ice cream. As you prove, a few simple ingredients can make a magical ice cream! You can see that from your photos and, of course, read it in your description. I love that you used a “secret” ingredient, too!

    xoxo,
    Shirley

    • Kristina Sloggett says

      this was a fun one for sure, Shirley! and so creamy delicious, almost fluffy if that makes sense!

      I would LOVE to have this featured on AGFD! XXO

  3. spabettie mom says

    Oh Oh Oh……Look at that yumminess!!!…I am looking for all the parts to our i.c. maker now….What a beautiful come back….and I love the ‘ice cream cone’ picture with the sprinkles on top AND the ones ‘dancing’ around’ on the counter..Fun ..Welcome back…great way to start a new year…Love you

    • Kristina Sloggett says

      thanks mom!! yep, if you don’t try this soon yourself you’ll have to come over and have some! LOVE YOU!

    • Kristina Sloggett says

      I didn’t know you make oatmeal ice cream! (did I? it’s been… a year) 😉 yep, wanted to keep this as unprocessed as possible – there are very few sweeteners I actually like using lately. well, except chocolate.

  4. says

    This ice cream looks amazing Kristina! Do you think it will work with regular GF oats too (instead of the steel-cut)? I’m fascinated that you don’t have to cook the oatmilk either. Amazing!

    • Kristina Sloggett says

      the first time I made this I wondered if I should cook the oats too – but it turned out so well I didn’t bother! I may try that in different versions, though. and I was planning to try regular rolled (well, gf) oats as well, pretty sure it should work?

  5. Eyelyn says

    This looks amazing. What is the reason for pushing the mixture through a mesh strainer, then combining them back together in the blender?

    • Kristina Sloggett says

      hi Eyelyn, I strained the milk and then blended the thickest part again, just to make sure it was completely smooth, before adding the thinner ‘milk’ that made it through the strainer. Might be overkill – ha – but I have done it both times I made this, so… I may skip that step next time?

      • Eyelyn says

        Gotcha. I was just curious and figured there must be reason. I was dying to know what it was! I am prone to shortcuts in the kitchen, so I was wondering what might happen if I skipped that step… lol

  6. says

    Kristina!!! It’s so wonderful to see you back to blogging. You’d never guess this frozen concoction wasn’t full of eggs and cream…it looks divine!

    • Kristina Sloggett says

      thank you so much, Liz! it’s so good to be back! and yes – it’s hard to believe when you eat it too – Mmm :)

    • Kristina Sloggett says

      well, if you DO, I have plenty of fun ice cream recipes for you, so the ice cream maker will definitely get its use! Cheers!

    • Kristina Sloggett says

      hi Angela, I have only made this with solid chocolate. Using a cocoa alternative would surely taste just as good, but the consistency might be different. Let me know if you try it that way?

  7. says

    Welcome back!

    Also, this sounds like something I absolutely have to try. I just bought a bag of steel cut outs for the very first time, so I think it’s fate that you made this recipe at the same time. Yum!

  8. says

    Just made this! Yummy! I added a little stevia for sweetness :)

    I tried straining the blended mixture but there was nothing left in my strainer. The Vitamix blended it smooth enough I guess! Thx for the recipe!

    To the person wanting to cut down on the fat – I think if you were eating right out of the machine it would be fine, but sticking it in the freezer without fat might turn it into a block of ice. Just my two cents!

    • Kristina Sloggett says

      hi Sarah!! so happy you like! and yeah, the straining step might get cut in my next recipe – my vitamix made everything smooth too, and it’s just an extra step (and another thing to wash, ha!).

      enjoy!

    • Kristina Sloggett says

      THANK YOU Linds! it makes me giddy when I get a positive response to the very thing I love doing!! XXO

    • Kristina Sloggett says

      I will have to share some, then – I was getting pretty creative there with some flavors! I’ll add it to my list!

  9. says

    I would love to try this! This is great for those who are alergic to nuts in nut milks Any other fruit you can think of using in place of dates for those who find dates a bit strong? Also, for those super lazy times when we don’t feel like carting out the ice cream maker, how might we freeze it just using a container in the freezer?

    Keep up the great work!

    • Kristina Sloggett says

      that’s what I was so happy about too, Linda – no nuts (many of my ice creams use coconut or cashew). As far as a substitute for the dates – I added those for a bit of sweetness, so any sweetener you normally use would be fine (I would add by tablespoon, to taste).

      I know people DO make ice creams by simply blending and transferring to a freezer in a safe container – I have not tried this, ever. I suppose you could try, you would at the very least end up with a cool mousse – like dessert? Please do let me know if you try!

      • Liv says

        I don’t have an ice cream maker and it worked out fine, I just put the box in the freezer and gave it a stir every 30 min until too hard (approx 2-3 hours).

    • Kristina Sloggett says

      haa HAA – thanks Jackie, that is indeed a happy compliment! I am really excited about some of my latest ideas… weee! happy new year XXO

    • Kristina Sloggett says

      hi Lisa, I know people have made ice cream without a machine, but I am not sure how that works. The next time I make this recipe, I can leave a little out of the machine and put it directly in the freezer to see how it firms up!

      …and if you were asking for recommendations of ice cream makers, I LOVE my Cuisinart Ice Cream Maker – a good price for a great machine!

  10. stephanie says

    Has any one tried this with white chocolate or carob My bf doesn’t like real chocolate unless paired with peanut butter….hmmmm, maybe that is what I’ll do! Thanks for the recipe.

  11. says

    Holy cow this looks delicious! From a devoted oat lover, this is food porn at its best! I am allergic to the typical cashew and coconut milk ice creams, so I can’t wait to give this a try. :-)

  12. says

    I am making some right now. I saw someone mentioned eating this for breakfast….I may have to do that. Love oatmeal bit not hot for breakfast.

  13. Christy B says

    THANK YOU for this delicious recipe!!!!! I made it for my family today. It was a huge hit. I appreciate nut free/peanut free recipes since my kids are allergic to them. I love that the ingredients are healthy as well. You are awesome. Do you plan on creating different flavors?

    • Kristina Sloggett says

      YES I have made one other flavor so far, Christy – I will be sharing the recipe soon. I am so happy to hear you like this, do you have any favorite flavors you’d like me to try? :) cheers! Kristina

      • Christy B says

        Fruit flavors are always wonderful: Mango, Strawberry, Cherry, or Blueberry. Vanilla would also be nice. I’m looking forward to another delicious creation. The Chocolate oat ice cream was phenomenal!! Thank you again, Kristina! Finally, my kids can enjoy a healthy treat that doesn’t contain coconuts and other tree nuts that are ubiquitous in vegan ice cream. :)

  14. says

    ohgoodgolly what a glorious rainbowsprinkled stack of scoops…such a crazydelicious combination of frozen bliss!
    Not that you don’t already have a gazillion of brilliant ideas on the boards but I’d love to see you do homemade c0nes studded with rainbow sprinkles…how cool would that be! Or maybe stripe the cones with colors, or make each cone a different color/flavor, or spike the cone dough with liqueurs…
    Sorry, I kinda lose it when rainbow sprinkles and luscious ice cream show up. Many thanks for sharing the recipe! :)

  15. says

    Oh. My. Goodness. This looks amazing!! My husband is dairy free and misses ice cream SO much. Dairy-free sorbets just aren’t the same, but this might be the answer to his summertime woes :) Thanks for posting!

  16. Caligirl says

    Just made this and it is hands down the best vegan ice cream. Ever. Just as a matter of personal taste preference, I added a pinch of salt, a little splash of vanillla, and two shakes of cinnamon after adding the chocolate to the base. Super creamy and delicious. Thanks for the amazing recipe!

    • Kristina Sloggett says

      thank you SO MUCH for letting me know – I love hearing this. yes, I really should update the recipe (I am actually sharing another flavor soon) with salt, I add a pinch now too. cinnamon sounds good, I love it with chocolate and will definitely try that next time.

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