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
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. Soak, strain, rinse, add water and blend!
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
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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.
- 2 cups gluten free rolled oats
- 8 - 10 Medjool dates, pitted
- 2 ½ - 4 cups water, less water for a creamy, thick milk
- 16 ounces dark or semi sweet chocolate
- 1 teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons vodka (optional for smoother / less icy result)
- Soak oats in water 2-3 hours. Strain/drain and rinse completely - oats should be soft.
- In a high-speed blender, combine oats, dates, 2 ½ cups water, and salt. 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 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.
dairy, egg, nut, oil, soy* and gluten free, vegan
*some dark chocolates use soy as an emulsifier - check ingredient list
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:½ cup
Amount 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.
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.
Chrissie (thebusybaker.ca) 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!
eat good 4 life says
This is right up my alley. I can't believe this looks so creamy and delicious with such healthy ingredients. Love it!
Could you use unsweetened cocoa powder instead of the chocolate chips?
The Peace Patch 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! 🙂
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. 🙂
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.
Would this be okay doubled?
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. 🙂
Kristina Sloggett says
for those with nut allergies, this is perfect!! enjoy Lauren! XO
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.
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. 🙂