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.
Sarah says
Yum!
Can't wait to make this with my girls!
Kim - Liv Life says
I'm loving this ingredient list!!! I have a feeling this may become a family favorite... ! Brilliant!
Kristina Sloggett says
hope you enjoy! XXO
Lisa Bell says
I don't have an ice cream maker. Do you have a recommendation?
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!
Jackie @ Vegan Yack Attack! says
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
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
Jeanette | Jeanette's Healthy Living says
So glad to see you back and with such a gorgeous treat! Love the idea of making your own oat milk.
linda 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).
Pech says
Yay sprinkles! I hope you share more milk recipes... I am sadly not a chocolate fan, but am a big dairy fan...
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!
Lindsay @ Lindsay's List says
seriously. seriously a food GENIUS!
Kristina Sloggett says
THANK YOU Linds! it makes me giddy when I get a positive response to the very thing I love doing!! XXO
Sarah 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!
Geanna 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!
Kristina Sloggett says
perfect timing! enjoy, Geanna, and happy new year to you! XO