Boy oh boy has this recipe been a long process. We’ve test eaten our way through versions with oatmeal in them (?), versions icier than sorbet, versions with too much (and too little) coffee flavor… but here we are – our best vegan ice cream to date.
Coffee and chocolate make for a classic combination. That’s no news. What could potentially be called news is that you can make delicious ice cream using oat based cream and no dairy. As with a lot of vegan versions of things, there are many ice creams out there relying on e.g. almond or cashew milks. We feel a little so-so about promoting those, as both the almond and cashew industries are quite questionable seen from a climate change and human rights perspective (if this sounds like something you’d like to learn more about, please read How to Make Your Vegan Diet More Sustainable). Oats, on the other hand, we return to for practically everything these days. Oat based coffee creamer goes in Mike’s cup every morning (have a quick look at this Best Barista Edition Oat Milk – Taste Test if you’d like to learn more). Oatmeal with oat milk is our standard breakfast. And the list goes on – with this ice cream recipe being the newest addition. Hooray!
If you don’t have access to oat based cream with the fat percentage listed below, use what you have and perhaps mix different products to reach the desired fat content. That is, ultimately, what will have the greatest impact on the outcome of the consistency of the ice cream. Good luck!
För recept på svenska, klicka här: Vegansk kaffeglass med chokladkross
7 1/2 dl oat-based cream (we use Oatly iMat)*
1 1/2 dl sugar (~85 g)
3 tbsp potato starch
1 tbsp instant coffee powder
50 g chocolate, finely chopped (~1 dl)
- In a medium saucepan, heat up the cream to almost a simmer. In the meantime, whisk together the sugar and potato starch in a heatproof bowl.
- Pour a small amount of the heated cream into the bowl with the sugar and potato starch and whisk together. Once combined and uniform, add in some more cream and whisk again. Do this a few times until about half of the cream has been poured from the saucepan.
- Then pour the sugar and cream mixture into the saucepan with the remaining cream. Mix well. Return the saucepan to the stove and put over medium heat. Stir in the instant coffee powder and whisk constantly for 1-2 minutes until it thickens. You can tell it’s ready when it coats the back of a spoon.
- Remove from the heat and chill for at least 4 hours. Lay plastic wrap directly on the surface of the mixture while it cools to avoid a skin from forming.
- Churn the ice cream according to your ice cream maker instructions. Ours takes approximately 20 minutes. When a few minutes remain, add the chopped chocolate. Allow to sit in the freezer for at least a few hours before serving.
*If using another plant based cream with a higher fat percentage than Oatly iMat (13%), reduce the volume and add in regular oat milk to get to approximately 13% fat. For example, if using a cream with 26% fat, use 375 ml cream and 375 ml oat milk.
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– Sophia & Michael