This dreamy vegan dark chocolate oat milk ice cream is a luxuriously fluffy, decadently rich, curiously unique plant based ice cream that everyone will love! Also: how to make oat milk.
recipe originally published January 13, 2014
Vegan Oat Milk Ice Cream
Mmm, sprinkles.
I am celebrating my new kitchen renovation with ice cream and sprinkles! It is SO good to have a kitchen again! I am also celebrating my newfound appreciation for cooking in a full kitchen.
One thing I have been able to make this whole time, even without a full kitchen?
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 kinda got into it, being unable to cook.
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 make my own.
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.
How To Make Oat Milk
Oat milk is luxuriously creamy with such great flavor - one of the best plant milks, in my opinion. Making your own oat milk is incredibly easy. You quite literally add water and blend!
For this oat milk ice cream, you can continue adding the remaining ingredients after blending. If you are making oat milk to drink, I would strain the blended oats and water to reduce any solids.
Enjoy this in your coffee, your favorite cereal, or turn it into ice cream...
Ice cream from oat milk is my new favorite treat. If you like a fluffy, mousse like ice cream with rich flavor? That is gluten free, dairy free, delicious?
Look no further. Grab your ice cream maker, a blender, some oats, dates, and chocolate.
Literally all you need. We enjoy this one all year long.
Vegan dessert recipes
- Vegan Caramel Twix Cookie Bars
- Raspberry Lemon Cheesecake Cookies
- Sugared Vanilla Snickerdoodle Bread
- Brownie Bottomed Cheesecake
- Pumpkin Caramel Chocolates
- Chocolate Biscuit Cake
- Espresso Sugared Figs
- Lemon Elderflower Layer Cake
Did you make this oat milk ice cream?
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Chocolate Oat Milk Ice Cream
This oat milk ice cream is a luxuriously fluffy and rich ice cream that everyone will love! Also: how to make oat milk.
Ingredients
- 2 cups gluten free rolled oats
- 2 ½ cups water
- 8 - 10 Medjool dates, pitted
- 1 teaspoon sea salt
- 16 ounces dark or semi sweet chocolate
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons vodka (optional for smoother / less icy result)
Instructions
- To a high speed blender jar, add oats, water, dates, and salt. Blend at highest speed until smooth. Add extra water or dairy free milk as needed to reach a thick milk consistency. Leave mixture in blender jar and set aside.
- Finely chop chocolate and add to a double boiler or 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 melted chocolate and vodka if using. 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.
Notes
dairy, egg, nut, oil, soy* and gluten free, vegan
*some dark chocolates use soy as an emulsifier - check ingredient list
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Nutrition Information:
Yield:
10Serving Size:
½ cupAmount Per Serving: Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 215mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Angela N says
Anyone try it with cocoa or carob powder rather than bar chocoate? I'd like to skip the extra fat.
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?
Veganopoulous says
oh my gooooooodness, I think I'll go buy an ice cream maker just for this!
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!
Vegangail says
Holy yummoly!!!!!
Kristina Sloggett says
THANK YOU Gail!! XXO hope you are well, happy new year!
Angela says
I love the falling/bouncing sprinkles! Awesome pictures!!!
Kristina Sloggett says
thanks Angela! this photo shoot was a fun one!
Kalinda says
Way to come back with a bang! Great photos too, I especially like the sprinkles bouncing around in the first one.
Kristina Sloggett says
weee! thanks Kalinda! XXO Happy New Year!
Liz 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 🙂
Nicole @ Fitful Focus says
Yum! I never thought to put oats in ice cream!
Kristina Sloggett says
hi Nicole! pretty fun stuff - it was worth a shot, and the consistency is SO good! 🙂
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
Kristina Sloggett says
ha! you'll probably be fine 😉
Liv says
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!
Julie Hasson 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?
Julie Hasson says
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; )
Kristina Sloggett says
WOW! that's a lot 😉 yes please do let me know how it goes!
Sarena (The Non-Dairy Queen) says
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?!
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.