Description
This Vegan Chocolate Ice Cream recipe is a creamy, rich treat that excludes coconut and nuts, making it allergy-friendly and perfect for those avoiding these ingredients. Made with soy milk, soy cream, and oat milk, it’s a decadent vegan dessert with the added texture of crushed vegan cookies. The ice cream base is enriched with Dutch processed cocoa powder and slowly simmered sweetened condensed soy milk for depth of flavor and a smooth, luscious texture.
Ingredients
Scale
Sweetened Condensed Soy Milk
- 4.25 cups unsweetened soy milk
- 1 cup caster sugar (superfine sugar or cane sugar)
- ¼ teaspoon sea salt
Ice Cream Base
- 14.1 oz soy cream
- â…“ cup oat milk (or other plant-based milk of choice)
- 1 teaspoon vanilla extract
- 6 tablespoons Dutch processed cocoa powder
Add-ins
- 8-10 vegan Oreos (or other vegan cookies of choice)
Instructions
- Make Sweetened Condensed Soy Milk: In a large saucepan, combine the soy milk, caster sugar, and sea salt. Heat over medium heat, stirring to dissolve the sugar. Once dissolved, increase heat until the mixture simmers, then reduce to medium to maintain a gentle simmer. Stir frequently to prevent boiling over.
- Simmer to Thicken: Simmer the mixture for about 2 hours, whisking every 15 minutes. This thickens the mixture, concentrating the flavors and creating a condensed milk consistency. In the last 15 minutes, watch closely as the mixture becomes sticky and thick, resembling regular condensed milk.
- Check Consistency and Reduce if Needed: Pour the mixture into a heat-proof bowl or jug to measure — aim for about 350g. If the volume is higher, return to heat for another 10-15 minutes, stirring to reduce and thicken further.
- Prepare Ice Cream Mixture: Once cooled, transfer the condensed soy milk to a large bowl. Gradually whisk in the soy cream until fully incorporated and smooth.
- Add Flavors: Stir in the oat milk and vanilla extract, whisking to combine evenly. Add the Dutch processed cocoa powder in one tablespoon increments, whisking thoroughly after each addition to achieve a uniform chocolate mixture.
- Churn the Ice Cream: Pour the prepared mixture into your ice cream machine and churn according to the manufacturer’s instructions, typically around 40 minutes, until the ice cream reaches a soft-serve texture.
- Mix in Cookie Pieces: Transfer the churned ice cream into a large bowl and gently fold in the crushed vegan Oreos, distributing them evenly throughout the ice cream.
- Freeze to Set: Line a loaf pan with parchment paper and spread the ice cream mixture inside. Cover and freeze for a minimum of 2 hours to firm up.
- Serve: Remove the ice cream from the freezer 5-10 minutes before serving to soften slightly for easier scooping and optimal texture.
Notes
- Use vegan cookies such as Oreos to keep the ice cream dairy-free and nut-free.
- Keep a close eye on the soy milk mixture during simmering to prevent boiling over and scorching.
- If you prefer a richer or lighter ice cream, experiment with different plant-based milk alternatives in the oat milk measurement.
- This recipe requires an ice cream maker; no-churn variations will adjust texture and technique.
