Creamy vegan chocolate ice cream that's made completely nut-free and without coconut! The cookies are added for an additional crunch, but this ice cream tastes just as great on its own. If you want a dairy-free ice cream recipe without the taste of coconut, this is the best you will ever try!
Add the soy milk, sugar, and salt to a saucepan. Make sure the saucepan is big enough to allow room for the mixture to expand and bubble. Heat on medium and stir for a couple of minutes until all of the sugar has been dissolved.
Increase the heat until the mixture comes to a simmer, then reduce it to medium so that the mixture is gently simmering (not boiling). Keep a close eye on the pot for the first ten minutes or so to make sure the mixture does not boil over.
Set your timer to check and whisk the mixture every 15 minutes. Do this for 2 hours.
For the last 15 minutes, keep a very close eye on the pan as this is a critical stage. The mixture will become sticky, and resemble regular condensed milk. At this stage measure the contents of the saucepan by pouring them into a heat-proof jug or bowl, there should be close to 350g. If there is much more, then return the pan to the heat for another 10-15 minutes, stirring to reduce the mixture down to the correct amount.
Add the chilled sweetened condensed soy milk to a large bowl. Slowly add the soy cream to the bowl whilst whisking to incorporate it into the condensed milk.
Add the oat milk, and vanilla extract and whisk again until completely smooth.
Next add the cocoa powder in one tablespoon increments, whisking for about 10 seconds before adding each tablespoon to incorporate it into the mixture.
Transfer the mixture to your ice cream machine and churn according to the manufacturers instructions (mine takes 40 minutes). Once churned, transfer the ice cream to a large bowl and fold in the crushed cookies if you're using them.
Transfer the ice cream mixture to a loaf pan lined with parchment paper. Cover and freeze for a minimum of 2 hours.
Remove the ice cream from the freezer about 5-10 minutes before serving to allow it to thaw slightly and enjoy!
Cookies: Oreos are accidentally vegan (be sure to check as this may differ from country to country). You could also use my recipe for healthyvegan oreos if you’d prefer.
Add ins: A few dark chocolate chunks would be great in the ice cream too, these can be stirred in just before freezing.