Chocolate Ice Cream

My recipe for chocolate ice cream with oat milk and lots of chocolate.

View as PDF Ice Cream Making Tips

Work in progress.

working time:15 min ice cream vegan vegetarian


× pint

Mix Dry Ingredients

Amount Name Note
35 g Sugar white table sugar
25 g Dextrose
5 g Inulin
12 g Cocoa Powder unsweetened, dutch process (“processed with alkali”), calculation based on 21 % fat content
1 g Xanthan
Mix in a bowl.

Add Wet Ingredients

Amount Name Note
250 g Plant Milk choose to your taste, calculations based on 3.5 % fat content
100 g Plant Cream choose to your taste, calculations based on 30 % fat content
20 g Raspberry Syrup Or other fruit syrups, depending on your taste.
  • While mixing with a whisk, slowly add the milk and cream.
  • Add the syrup.

Add Chocolate

Amount Name Note
100 g Chocolate choose to your taste, should be fully meltable, I like to use nougat chocolate or 50% cocoa dark chocolate
  • Melt the chocolate. Doing it in a microwave is fine as we don’t need the chcolate to have good texture. Use short heating periods of ~20 seconds, mix inbetween.
  • Slowly dribble in the melted chocolate into the ice mixture while whisking.

All Ingredients

Amount Name Ratio Fat Sugar Water Dry Mass PAC POD Calories / 100 g
100 g Chocolate 18.25 % 32.00 g 48.00 g 2.00 g 98.00 g 100.4
12 g Cocoa Powder 2.19 % 2.52 g 0.07 g 0.60 g 11.40 g 7.9
25 g Dextrose 4.56 % 0.00 g 23.00 g 2.00 g 23.00 g 8.7 3.2 16.8
5 g Inulin 0.91 % 0.00 g 0.00 g 0.00 g 5.00 g 1.9
100 g Plant Cream 18.25 % 30.00 g 4.00 g 65.00 g 35.00 g 52.9
250 g Plant Milk 45.62 % 8.75 g 2.50 g 225.00 g 25.00 g 24.2
20 g Raspberry Syrup 3.65 % 0.00 g 12.80 g 6.00 g 14.00 g 9.3
35 g Sugar 6.39 % 0.00 g 35.00 g 0.00 g 35.00 g 6.4 6.4 25.5
1 g Xanthan 0.18 % 0.00 g 0.00 g 0.00 g 1.00 g 0.4
548 g Total 73.27 g
13.37 % 		125.37 g
22.88 % 		300.60 g
54.85 % 		247.40 g
45.15 % 		15.1 9.6 239.2