Description
This Vegan Chocolate Ice Cream recipe is rich, creamy, and completely dairy-free, made without coconut or nuts, making it perfect for those with allergies. Using sweetened condensed soy milk as a base, combined with soy cream, oat milk, and Dutch-processed cocoa powder, this decadent dessert is churned in an ice cream machine and finished with vegan cookies for a delightful crunch. It’s a luscious treat that’s simple to make and perfect for any occasion.
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
Mix-ins
- 8-10 vegan Oreos (or other vegan cookies of choice)
Instructions
- Make Sweetened Condensed Soy Milk: In a large saucepan, combine unsweetened soy milk, caster sugar, and sea salt. Heat on medium, stirring for a few minutes until the sugar dissolves completely.
- Simmer the Mixture: Increase heat until the mixture simmers; then reduce to medium to maintain a gentle simmer (avoid boiling). Watch carefully to prevent boiling over for the first 10 minutes.
- Cook and Stir Regularly: For 2 hours, whisk the mixture every 15 minutes, allowing it to reduce and thicken steadily.
- Monitor Final Reduction: In the last 15 minutes, pay close attention as the mixture becomes sticky and thick like regular condensed milk. Measure the volume by pouring into a heat-proof jug or bowl—there should be close to 350 grams. If the amount is higher, return to heat and reduce further for 10-15 minutes.
- Combine Ice Cream Ingredients: Let the sweetened condensed soy milk cool completely, then transfer it to a large bowl. Slowly whisk in the soy cream to blend fully.
- Add Remaining Liquids: Add oat milk and vanilla extract; whisk until smooth and well combined.
- Incorporate Cocoa Powder: Add Dutch processed cocoa powder one tablespoon at a time, whisking about 10 seconds between each addition until fully incorporated.
- Churn the Ice Cream: Pour the mixture into your ice cream machine and churn according to manufacturer’s instructions (approximately 40 minutes). Once churning is complete, fold in crushed vegan Oreos if using.
- Freeze the Ice Cream: Transfer the churned ice cream to a parchment-lined loaf pan. 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 the best texture and enjoy!
Notes
- For vegan cookies, any brand of vegan Oreos or similar can be used for texture and flavor contrast.
- Ensure to use Dutch processed cocoa powder for a smoother, less acidic chocolate flavor.
- Chilling the sweetened condensed soy milk before mixing helps achieve a better consistency in the ice cream base.
- If you do not have an ice cream machine, you can place the mixture in a shallow container and freeze, stirring vigorously every 30 minutes until firm.
- This recipe is free from coconut and nuts, making it allergy-friendly.
