Description
This rich and creamy vegan chocolate ice cream is completely free of coconut and nuts, making it perfect for those with allergies or dietary restrictions. Made with a homemade sweetened condensed soy milk base, soy cream, and oat milk, it delivers decadent chocolate flavor with a smooth texture. Vegan Oreos add a delightful crunch inside, while the recipe relies on an ice cream machine and freezer for the perfect frozen treat.
Ingredients
Scale
Condensed Soy Milk
- 4.25 cups unsweetened soy milk
- 1 cup caster sugar (superfine 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
Extras
- 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, stirring for a few minutes until the sugar dissolves completely.
- Simmer the Mixture: Increase the heat until the mixture begins to simmer, then lower to medium to maintain a gentle simmer. Watch carefully to prevent boiling over during the first ten minutes.
- Reduce Slowly: Set a timer and whisk the mixture every 15 minutes for 2 hours, allowing it to reduce and thicken gradually.
- Final Reduction & Measure: In the last 15 minutes, vigilantly monitor the mixture as it thickens to a sticky, condensed milk consistency. Pour into a heat-proof container to measure; aim for about 350g. If there’s too much, continue simmering and stirring for another 10–15 minutes to reduce further.
- Prepare Ice Cream Base: Once cooled, whisk the chilled condensed soy milk in a large bowl. Gradually whisk in the soy cream until fully incorporated.
- Add Additional Liquids & Flavor: Mix in the oat milk and vanilla extract until smooth.
- Incorporate Cocoa Powder: Add the Dutch processed cocoa powder in tablespoon increments, whisking about 10 seconds after each addition to blend thoroughly.
- Churn the Ice Cream: Pour the mixture into an ice cream machine and churn according to manufacturer instructions (typically 40 minutes).
- Add Cookies: Transfer the churned ice cream to a bowl and gently fold in crushed vegan Oreos if using.
- Freeze to Firm: Line a loaf pan with parchment paper and transfer the ice cream into it. Cover and freeze for at least 2 hours to set.
- Serve: Remove the ice cream from the freezer about 5-10 minutes before serving to allow it to soften slightly for the perfect scoop.
Notes
- You can substitute oat milk with any plant-based milk of your choice for variation.
- Ensure to use vegan-certified Oreos or cookies to keep the recipe fully vegan.
- Whisking frequently during the reduction prevents scorching and ensures an even texture in the condensed milk.
- For best results, use a good quality ice cream machine to achieve the ideal creamy consistency.
- This recipe contains no coconut or nuts, making it suitable for those with allergies to these ingredients.
