Healthy Chocolate Oatmilk Ice Cream - Only 5 Ingredients!
Not only is this Chocolate Oatmilk Ice Cream the one of the simplest summer recipes to make it also sneaks in an extra serving of veggies into your favorite summer snack by using avocados to make it extra creamy and dreamy! Only using 5 ingredients, most of which you probably alfready have in the house…it’s perfect for the kiddos because when it warms up it gets soft but never really "melts" making it much less of a mess for little mouths!
It's National Oat Milk Week and I'm celebrating with my friends over at Rise Brewing Co. using their Organic Chocolate Oatmilk to make this 5 ingredient dairy free ice cream!
Not only is this the one of the simplest summer recipes to make it also sneaks in an extra serving of veggies into your favorite summer snack by using avocados to make it extra creamy and dreamy!
Easily double or triple the recipe to serve a crowd. It's perfect for the kiddos because when it warms up it gets soft but never really "melts" making it much less of a mess for little mouths! Will definitely be serving this next weekend for Memorial Day!
Healthy Chocolate Oatmilk Ice Cream
Author: Sarah | April 19, 2021
Servings: 2-4
prep time: 15 minutes
freeze time: 3 hours - Overnight
total time: 8 hours
Ingredients: What You need to buy!
1 ripe avocado
1/4 c. Chocolate Oatmilk from Rise Brewing Co.
1/4 c. Cocoa Powder
3 tablespoons of Maple Syrup
Mini Chocolate Chips
Instructions: What You need to do!
Blend avocado, oatmilk, cocoa powder, and maple syrup until smooth.
Add a handful of chocolate chips and stir to combine
Freeze for 3 hours or up to overnight in a coverd bowl.
Serve with your favorite dairy free topping!
And…that’s it! See, I told you it was easy! Another of my favorite ways to enjoy this nice-cream is to make coffee floats! Simply use your favorite cold brew coffee, like the Nitro Original Black from the Rise Brewing Co. in place of root beer and top with a scoop of ice cream!
This recipe also happens to be the fastest and yummiest way to make dairy-free chocolate pudding! Simply skip the freezing step and refrigerate for about 30 minutes before serving! I really hope that you’ll try this Healthy Chocolate Oatmilk Ice Cream with Only 5 Ingredients this summer…and make sure to tag me when you do! @plantbasedgingr
Love, Light, and Lentils, my friends!
Sarah
Melt Proof Dairy Free Chocolate Ice Cream - Great for Kids this Summer PLUS Easy Vegan Chocolate Sauce!
This recipe just might be the perfect summer-time treat to help you beat the heat! Yes, you do freeze it, and yes the finished product has the texture of ice cream, but because the base in not milk and eggs, even when it does warm up a little it never really “melts” only softens into a “pudding-like” consistency but never gets melty, messy or drippy!
This recipe just might be the perfect summer-time treat to help you beat the heat, plus because it’s packed with heart-healthy avocado, (yes, I said avocado, but don’t worry, no one will ever know!) and has no processed sugar, it’s great for kiddos, too! Plus, I’ll give you my tip for the fastest and easiest vegan chocolate sauce to top it with! Yum!
Oh, the memories of summer I have, from childhood, bargaining with my parents for the biggest ice cream they would allow, only to have it melting, running, and dripping down my arm, staining my face, hands, and clothes only a few bites in…Yes, you do freeze it, and yes the finished product has the texture of ice cream, but because the base in not milk and eggs, even when it does warm up a little it never really “melts” only softens into a “pudding-like” consistency but never gets melty, messy or drippy!
What you are going to need to buy:
Avocados (roughly 1 per each 1-2 adult servings)
Cocoa Powder
Salt
Oat Milk - (The Chocolate Oat Milk from the Rise Brewing Co. is perfect for this recipe)
Maple Syrup
That’s it…I know, right? Just trust me, It’s total magic!
What you are going to need to do:
In a high powered blender add your avocados and 1/4 cup of oat milk and 1/4 cup of Maple Syrup, pulse until the mixture begins to smooth out. This will depend of how ripe your avocados are. Add a bit more oat milk, if needed.
From here you are going to add 1/4 cup of cocoa powder and a pinch of salt and blend until smooth.
Now, the measurments on this are going to depend on a couple of things…how much ice cream you are making, how ripe your avocados are, and how sweet, rich, or “chocolate-y” you want your ice cream.
NOTE: We are going to freeze this and like all food that gets eaten frozen, the cold dulls the flavor profile, so you will want the mixture to be slightly more intense (sweetness and chocolate flavor) than if you were eating it at room temperature!
Go slow and take your time, especially with the Oat Milk because if you get it too runny to start with you’re going to need to add another avocado!
Keep adding Oat Milk, Syrup, and Cocoa until you get the flavor profile you like AND you have reached a consistency that is like a slightly soft pudding, but NOT runny or liquid like yogurt.
When you have achieved both a taste and a texture you like, transfer the mixture to a freezer safe bowl, cover, and freeze until firm. (This will take several hours)
While the Ice Cream is freezing…whip up the vegan chocolate sauce.
This is so remarkable easy, I feel silly even typing up directions:
in a small mason jar, with a lid, shake together 1 cup of maple syrup and 1/4 cup of cocoa powder. Want a thicker, “dark chocolate” sauce? Just add more cocoa. That’s it. See, I told you it was easy!
Shaking the mixture together in a jar is so, so, so much easier than trying to mix it together, in a bowl, with a spoon, which is almost impossible because of how finely processed the cocoa tends to be. If you don’t have a mason jar, use a small Tupperware container, with a lid.
To Serve:
Scoop the ice cream into cones or bowls, as desired and top with the vegan chocolate sauce and other toppings, like your favorite vegan cream!
Enjoy!
Creamy Mocha Date Hazelnut Spread
I hesitate to call this homemade Nutella or “Healthy Nutella” because it has a flavor all it's own and I will admit that it’s not as sweet as the original but with only 6 ingredients and zero added processed sugar...let's just say I feel a lot better about having this than the jarred stuff!
Homemade Creamy Mocha Date Hazelnut spread for the win! Bonus...technically, it can be made Raw Vegan so, even better. Shout out to Publix for having these beautiful Raspberries but you could serve it with any fruit you like…or just eat it right out of the mason jar you store it in! No judgement here.
I hesitate to call this homemade Nutella or “Healthy Nutella” because it has a flavor all it's own and I will admit that it’s not as sweet as the original but with only 6 ingredients and zero added processed sugar...let's just say I feel a lot better about having this than the jarred stuff!
Note: You’re going to need a high powered blender for this recipe. Not a stick blender. Not a hand mixer. Not a food processor…a blender! I don’t normally dictate hardware in my recipes but you’re essentially making nut butter and neither hazelnuts nor dates are cheap! I don’t want anyone to buy these ingredients and not be able to actually make the recipe in the end…
What you are going to need to buy:
Hazelnuts (I used 2 cups)
Dates (one medium container, about 10-12 ounces)
Cocoa powder, to taste (I used about 1/3 cup)
Maple Syrup
Vanilla
Salt, to taste (I used 1/2 teaspoon)
Water
What you are going to need to do:
This recipe is really more about processing and assembly than cooking but to begin you need to preheat your over to 400 degrees. If you want this recipe to be officially “Raw Vegan” you don’t have to toast your hazelnuts of your dates and can skip this step…but the flavor is much better, in my opinion, if you toast them.
Spread your hazelnuts and dates onto a baking sheet and roast on 400 degrees for about 10 minutes. Be careful that they do not start to smell burned.
Allow to cool on stove-top 1-2 minutes. Pour hazelnuts into blend and pulse to chop until fine. Blend hazelnuts on medium high until they release their oil and a “butter” texture starts to form. If the mixture feels too dry to the blades get stuck add 2 tablespoon of maple syrup and 2 tablespoon of water.
Finely chop the dates into small pieces and once the hazelnuts start to become creamy, add the chopped dates, along with another 1/2 cup of water and the cocoa powder and salt.
Blend on high until well incorporated and creamy.
If you want your spread to be sweeter, add more maple syrup. Need more Mocha flavor…add a bit more cocoa and water. Continue to blend, taste, and tweak until you get the desired taste and texture that you like.
I ended up using, probably 1/4 cup of Maple Syrup and 1 cup of water, total to get both the taste and the texture I was looking for.
Store in a glass jar, and refrigerate.
Enjoy!
Quick and Easy Vegan Peppermint Hot Cocoa
I’m super excited to be partnering on this recipe with the Rise Brewing Company! Their organic chocolate oat milk is the fastest and easiest way to make the richest and the most creamy dairy free cocoa you’ve ever tasted! This recipe is so easy and to be honest it doesn’t even feel like much of a recipe but this time of year who doesn’t love a quick and easy recipe that comes together in only minutes?
I’m super excited to be partnering on this recipe with the Rise Brewing Company! Their organic chocolate oat milk is the fastest and easiest way to make the richest and the most creamy dairy free cocoa you’ve ever tasted!
This recipe is so easy and to be honest it doesn’t even feel like much of a recipe but this time of year who doesn’t love a quick and easy recipe that comes together in only minutes?
What you are going to need to buy:
Chocolate Oatmilk from Rise Brewing
Sugar
Cocoa
Peppermint Extract
Non Dairy Topping
Salt
Peppermints or sprinkles for garnish
What you are going to need to do:
In a saucepan on medium heat melt/disolve:
1 cup of chocolate oat milk
1/2 cup of sugar
1/3 cup of cocoa
1 capful of peppermint extract
Pinch of salt
Once the sugar and the cocoa are well incorporated add the remaining Oat Milk from the carton and keep on stovetop until heated through. Finish with your favorite dairy free topping.
Makes 4-5 servings!