Healthy Chocolate Oatmilk Ice Cream - Only 5 Ingredients!

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!

1. Blend avocado, oatmilk, cocoa powder, and maple syrup until smooth.

2. Add a handful of chocolate chips and stir to combine

3. Freeze for 3 hours or up to overnight in a coverd bowl.

4. 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

Dairy Free Peppermint Cheesecake

I don’t know about you but one of the things that I can’t seem to get enough of at the Holidays is peppermint! This Dairy Free Peppermint Cheesecake made with the Vanilla Oat Milk from the Rise Brewing Company is super easy and great to take along to a family dinner or work party because even your friends who are not dairy free will love it!

I’ve always kinda shied away from cheesecakes at home because they seemed so finicky. Line the pan with foil, bake with a hot water bath, magic spells to chant while it’s cooling so that it (fingers crossed) won’t crack…seemed like too much work BUT this recipe is the opposite of all that. Throw everything in a stand mixer and you’re off to the races! (And, for the record, yes…mine did crack, and it was STILL delicious! Best part of this recipe is that it works just as well if you’re planning to do a traditional cheesecake and are not worried about it being dairy-free.

What you are going to need to buy:

Graham Crackers 10-12, total

2-3 tablespoons Butter - (we used the plant-based butter from Earth Balance)

3/4 cup of Vanilla Oat Milk from the Rise Brewing Company

16 oz Cream Cheese - (we used the vegan cream cheese from Miyoko!)

8 oz Sour Cream - (we love the Tofutti Brand best!)

Egg Substitute (for 3 eggs) - (we used the Just Egg from the Brand Eat Just)

2 1/2 cup Sugar

2 tablespoon Vanilla Extract

1-2 teaspoons Peppermint Extract, depending on your taste.

Pinch of Salt

Red food coloring, optional

What you are going to need to do:

Preheat oven to 350 degrees.

To make the crust: Combine crushed graham crackers and melted butter until a sandy texture is achieved.
using a small glass, or the flat bottom of a measuring cup, press into the bottom of a spring-form pan. Store in fridge until ready to fill with cheesecake mixture to allow butter to firm back up.

In a stand mixture combine room temperature cream cheese, sour cream, and vanilla until soft and well combined.

With mixer on LOW, gradually add the oat milk, sugar, salt, and peppermint extract.

Next, add the “eggs”, gradually making sure everything is well combined. Once combined, beat on high for 1 minute.

At this point, if you are so inclined, you can remove half the batter and add red food coloring to the half that is left in the stand mixer so that you can then swirl the batter in the pan.

Pour batter into the spring form pan and bake for 1 hour, or until center is just set.

Once baking is completed crack the oven door and allow to cool, inside the oven for 1 hour.

Refrigerate 4-5 hours or overnight.

Serve cold, with your favorite non-dairy topping!

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?

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!