Dreamy Dark Chocolate Oat Cream

by Kristina Sloggett

in Dessert, Gluten Free, Meatless Monday, recipes, Vegan

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


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


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.




{ 77 comments… read them below or add one }

1 Jolene January 13, 2014 at 5:37 am

I would legit eat that for breakfast right now. YUM!


2 Kristina Sloggett January 13, 2014 at 11:50 am

oats make it an acceptable breakfast, yes? yes.


3 Lisa Bell January 17, 2014 at 7:54 am

I love the way you think, Kristina! Why NOT?!


4 Heather (Where's the Beach) January 13, 2014 at 6:23 am

Oh wow – that really sounds good. I’ve never seen oat milk. Welcome back!


5 Kristina Sloggett January 13, 2014 at 11:50 am

oat milk was new to me too – pretty sure it was Pacific brand that I saw.


6 Faith (An Edible Mosaic) January 13, 2014 at 7:31 am

You are a genius and I am making this soon!! What a brilliant way to make ice cream!

And Happy New Year, my friend! xo


7 Kristina Sloggett January 13, 2014 at 11:51 am

I was really excited it turned out so well – so fun!


8 Laura @ Sprint 2 the Table January 13, 2014 at 7:51 am

What a way to come back! I would have never thought of doing this. Enjoy that new kitchen – I can’t wait to see more. :)


9 Kristina Sloggett January 13, 2014 at 11:52 am

yes, as soon as it is *completely* finished I will do a kitchen tour!


10 Heather @ Better With Veggies January 13, 2014 at 8:43 am

Someone really needs an ice cream machine to make your creations! And I am SOOOOOO happy to see you back. And honored you chose MMAZ to kick things off!


11 Kristina Sloggett January 13, 2014 at 11:52 am

it was perfect timing, me and the MMAZ 😉


12 Stephanie, The Recipe Renovator January 13, 2014 at 10:27 am

Gorgeous, tasty, inventive… welcome back!


13 Kristina Sloggett January 13, 2014 at 11:52 am

thanks SO MUCH, Stephanie – it really is good to be back!


14 Eileen January 13, 2014 at 11:18 am

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!


15 Kristina Sloggett January 13, 2014 at 11:53 am

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


16 Bianca- Vegan Crunk January 13, 2014 at 12:09 pm

Yes, I needed to see a picture of ice cream today. I really did!! :-) Thank you. Now if I only I could find a way to eat my computer….


17 Kristina Sloggett January 13, 2014 at 2:11 pm

yay – happy I could oblige Bianca! I sure wish I could share this right now…


18 Shirley @ gfe & All Gluten-Free Desserts January 13, 2014 at 12:15 pm

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!



19 Kristina Sloggett January 13, 2014 at 2:10 pm

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


20 spabettie mom January 13, 2014 at 1:16 pm

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


21 Kristina Sloggett January 13, 2014 at 2:09 pm

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


22 Sarena (The Non-Dairy Queen) January 13, 2014 at 3:03 pm

I almost posted my oatmeal ice cream this morning! LOVE that you used dates as the sweetener. So good! You know I have to make this one, right?!


23 Kristina Sloggett January 13, 2014 at 5:20 pm

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.


24 Julie Hasson January 13, 2014 at 4:21 pm

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!


25 Kristina Sloggett January 13, 2014 at 5:21 pm

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?


26 Julie Hasson January 13, 2014 at 5:59 pm

Thanks Kristina! I’ll let you know how it works with regular GF old-fashioned oats. I buy them 25 pounds at a time, so I’ve got lots; )


27 Kristina Sloggett January 13, 2014 at 6:33 pm

WOW! that’s a lot 😉 yes please do let me know how it goes!


28 Eyelyn January 13, 2014 at 5:43 pm

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


29 Kristina Sloggett January 13, 2014 at 6:30 pm

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?


30 Eyelyn January 13, 2014 at 6:41 pm

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


31 Kristina Sloggett January 13, 2014 at 8:02 pm

ha! you’ll probably be fine 😉


32 Liv June 27, 2014 at 12:19 am

I started mixing the oats and dates with half the water until smooth, then added rest of the water, so no need to strain! Thanks for a great recipe!

33 Nicole @ Fitful Focus January 13, 2014 at 6:26 pm

Yum! I never thought to put oats in ice cream!


34 Kristina Sloggett January 13, 2014 at 6:35 pm

hi Nicole! pretty fun stuff – it was worth a shot, and the consistency is SO good! :)


35 Liz January 13, 2014 at 6:42 pm

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!


36 Kristina Sloggett January 13, 2014 at 8:03 pm

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 :)


37 Kalinda January 13, 2014 at 7:57 pm

Way to come back with a bang! Great photos too, I especially like the sprinkles bouncing around in the first one.


38 Kristina Sloggett January 13, 2014 at 8:04 pm

weee! thanks Kalinda! XXO Happy New Year!


39 Angela January 13, 2014 at 8:02 pm

I love the falling/bouncing sprinkles! Awesome pictures!!!


40 Kristina Sloggett January 13, 2014 at 9:40 pm

thanks Angela! this photo shoot was a fun one!


41 Vegangail January 13, 2014 at 8:06 pm

Holy yummoly!!!!!


42 Kristina Sloggett January 13, 2014 at 9:38 pm

THANK YOU Gail!! XXO hope you are well, happy new year!


43 Veganopoulous January 14, 2014 at 2:30 am

oh my gooooooodness, I think I’ll go buy an ice cream maker just for this!


44 Kristina Sloggett January 14, 2014 at 6:49 am

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!


45 Angela N January 14, 2014 at 6:18 am

Anyone try it with cocoa or carob powder rather than bar chocoate? I’d like to skip the extra fat.


46 Kristina Sloggett January 14, 2014 at 6:47 am

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?


47 Geanna January 14, 2014 at 7:36 am

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!


48 Kristina Sloggett January 14, 2014 at 8:47 am

perfect timing! enjoy, Geanna, and happy new year to you! XO


49 Sarah January 14, 2014 at 10:04 am

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!


50 Kristina Sloggett January 14, 2014 at 10:24 am

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!).



51 Lindsay @ Lindsay's List January 14, 2014 at 1:59 pm

seriously. seriously a food GENIUS!


52 Kristina Sloggett January 14, 2014 at 4:55 pm

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


53 Pech January 14, 2014 at 4:35 pm

Yay sprinkles! I hope you share more milk recipes… I am sadly not a chocolate fan, but am a big dairy fan…


54 Kristina Sloggett January 14, 2014 at 4:53 pm

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


55 linda January 14, 2014 at 4:45 pm

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!


56 Kristina Sloggett January 14, 2014 at 4:51 pm

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!


57 Liv June 27, 2014 at 12:22 am

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).


58 Jeanette | Jeanette's Healthy Living January 15, 2014 at 12:39 pm

So glad to see you back and with such a gorgeous treat! Love the idea of making your own oat milk.


59 Jackie @ Vegan Yack Attack! January 16, 2014 at 10:41 am

I’m not even going to mince words, this looks legit as fuck! Also, I am so glad that your kitchen is almost done; I can’t wait to see what else you have up your sleeve. <3


60 Kristina Sloggett January 17, 2014 at 7:03 am

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


61 Lisa Bell January 17, 2014 at 7:56 am

I don’t have an ice cream maker. Do you have a recommendation?


62 Kristina Sloggett January 21, 2014 at 8:05 am

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!


63 Kim - Liv Life January 17, 2014 at 9:03 pm

I’m loving this ingredient list!!! I have a feeling this may become a family favorite… ! Brilliant!


64 Kristina Sloggett January 21, 2014 at 7:58 am

hope you enjoy! XXO


65 Sarah January 19, 2014 at 6:23 pm

Can’t wait to make this with my girls!


66 Richa January 22, 2014 at 5:09 pm

looks fabulous!! this is definitely how i might eat oats in the morning. i am just not an oatmeal person. i love them in baking. :)


67 stephanie January 25, 2014 at 5:57 pm

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.


68 Lauren January 28, 2014 at 7:56 pm

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. :-)


69 Kristina Sloggett January 30, 2014 at 1:56 pm

for those with nut allergies, this is perfect!! enjoy Lauren! XO


70 stephanie February 13, 2014 at 12:14 pm

Would this be okay doubled?


71 amy March 18, 2014 at 12:10 pm

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.


72 Christy B May 10, 2014 at 3:45 pm

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?


73 Kristina Sloggett May 13, 2014 at 4:19 pm

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


74 Christy B May 14, 2014 at 1:03 pm

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. :)


75 The Peace Patch July 30, 2014 at 6:30 pm

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! :)


76 PhoebeAnne January 1, 2015 at 9:54 pm

Could you use unsweetened cocoa powder instead of the chocolate chips?


77 eat good 4 life May 18, 2015 at 5:26 pm

This is right up my alley. I can’t believe this looks so creamy and delicious with such healthy ingredients. Love it!


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