Both oat milk and coconut milk have distinct flavors unlike traditional whipping cream so I paired the coconut with strawberry (would be delicious with lemon as well) and the chocolate with the oat (would be delicious with peanut butter).
Homemade Dairy-Free Ice Cream
by Jessie Daye
Homemade Dairy-Free Ice Cream
Ingredients
Ice Cream Base: chocolate oat
- 2 cans COLD Dairy-Free Oat Whipping Cream 13.5 ounces each, refrigerated overnight
- 1 can sweetened condensed Dairy-Free Oat Milk
- ⅓ cup unsweetened cocoa powder
- 1 tbsp Vanilla paste or extract
- ¼ tsp Fine sea salt
- 1 cup dairy-free chocolate chips
Ice Cream Base: strawberry coconut
- 2 cans (13.5 oz each) full fat COLD unsweetened coconut cream Refrigerated overnight ** DO NOT use regular coconut milk
- 5 oz coconut milk Dairy-Free strawberry yogurt Optional but adds a deeper strawberry flavor
- 1 can (11.25 oz) sweetened condensed Dairy-Free Coconut milk
- 2 cup fresh or frozen strawberries
- 1 cup freeze dried strawberries
- ½ tsp lemon, juiced
- ⅛ tsp Salt
- 1 tbsp vanilla bean paste or extract
For cones
- pack Dairy-Free Ice Cream Cones optional
- pack Small parchment paper bags/Tape
- 1 cup melted chocolate optional
Method
Chocolate oat ice cream
- Chill the Ingredients. Refrigerate the oat whipping cream and condensed oat milk overnight before starting. Keeping everything very cold helps create a thicker, creamier no-churn texture SIMILAR to regular whipping cream.
- In a large mixing bowl, whip the cold oat whipping cream until stiff peaks form, about 3 to 5 minutes. **If the oat milk is not cold, it will be difficult to get stiff peaks.
- In a separate bowl, whisk together the condensed oat milk, cocoa powder, vanilla, and salt until completely smooth and glossy.
- Gently fold the whipped oat cream into the chocolate mixture in 2 to 3 additions until fully combined and fluffy.
- Fold in chocolate chunks, brownie pieces, or swirls of caramel if using.
- Transfer to a loaf pan or ice cream container. Smooth the top, cover, and more chocolate chuknks. Freeze for at least 6 hours or overnight.
- Let sit at room temperature for 10 minutes before scooping for the best creamy texture.
Strawberry coconut ice cream
- Chill the coconut cream. Refrigerate the cans of coconut cream overnight so the solids separate from the liquid. Scoop mostly the thick cream from the top. DO not add the coconut water that has separated (it won’t whip).
- Add the coconut cream, strawberry yogurt, strawberries, lemon juice, sweetened condensed milk, vanilla bean paste, and salt to a blender or food processor. Blend until completely smooth and creamy, about 2 to 3 minutes. ** If using traditional full dairy whipping cream you would whip the cream separately with a hand mixer (see here), however it’s very difficult to whip coconut cream so that is why we are using a blender.
- Fold in half of the freeze dried strawberries.Pour into an ice cream container or loaf pan. Cover and freeze overnight until firm.
- Let the ice cream sit at room temperature for 10 minutes before scooping. Top with remaining free dried strawberries.
Tried this recipe?
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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1 comment
Jenn
What are the containers that you’re using?