Creamy Chocolate Plant-based Ice Cream (vegan)

A luxuriously creamy frozen treat featuring dates, cashews, oats, and rich cocoa powder. This simple plant-based chocolate ice cream may taste like a decadent dessert, but it’s secretly super healthy!

“I scream, you scream, we all scream for Ice Cream!”

Have you ever sang or chanted this phrase? I have heard and said this phrase so many times over the years!! It was fun to chant with my siblings when we were kids. And then I carried on this darling tradition by singing it with my daughter when we were getting ice cream.

And yet, I don’t think I had actually heard the recorded song until today.

It turns out that this song was recorded by Waring’s Pennsylvanians in 1925; and I have to admit, it doesn’t sound anything like what I have heard and sang all my life. Disappointing, but true. And it’s not a song or sound I recommend you seek out unless your curiosity is getting to you. But I’m pretty sure I will still chant this the way I always have when I’m being silly and enjoying my ice cream.

Why? Because it’s a fun chant, “I scream, you scream, we all scream for ice cream!” Plus, it makes me feel young and care-free. Just like ice cream.

I love ice cream. I mean, I really really love ice cream. I’ve been told that this may be a genetic debilitation. My mother said it’s wired into my family’s genes – as in, all of my father’s family loves ice cream – each and every single member. And when we marry someone, they become addicted to the frozen dessert stuff, too.

My paternal family makes the best homemade ice cream, including my absolute favorite flavor, Grapenut Ice Cream (be still my heart), a delightful caramel-based ice cream treat with crunchy bits of grape-nuts cereal. In fact, my dear sweet great uncle still makes old-fashioned ice cream for our annual family reunions today. He always makes four family-treasured favorite flavors so that there’s a little something special for everyone.

And if it is even remotely possible, my husband may love ice cream even more than me. Though, as I mentioned before, this is probably my fault since I’m sure he became addicted to ice cream after we were married. Well, he claims that he’s always been addicted to ice cream. He also claims he used to buy a little ice cream for a dime when he was in grade school, which would make his entire school week well worth it.

Regardless, while my favorite flavor is Grapenut Ice Cream, my husband’s favorite ice cream flavor is Chocolate. No matter what else he might say, I know this to be absolutely true. Whenever I ask him what he wants for dessert, he says ice cream. And if I ask him what kind or what flavor, he inevitably says chocolate. He doesn’t care if there’s anything mixed into it or on top of it, so long as the ice cream base is chocolate.

So I’m going to share a story (confession). It goes a little like this.

There once was a newly-wed couple who loved ice cream very very much. They enjoyed their ice cream together and especially loved getting it on date nights every weekend, either enjoying a chocolate milk shake at Red Robin or Leo’s Homemade Ice Cream. They ate it every chance they got. Their last summer in Carlisle, they ate it almost every day…. they soon noticed that none of their clothing fit anymore and couldn’t figure out why….. they just knew they loved their deliciously perfect ice cream.

The crazy part of this story is that it’s not a story at all. It’s absolutely true! As in, my husband and I had no idea how we had gained so much weight after three years of indulging in ice cream just about every night. The only other time in my life that I came close to the weight I had achieved was when I was pregnant with my daughter.

Looking back, that’s a little insane!

So, fast-forward a couple of years, during our move to New Jersey. It was there that we transitioned to a plant-based diet. Since neither of us could indulge in our beloved ice cream anymore, I quickly learned how to make Chocolate Nice Cream and had a really hard time making homemade non-dairy ice cream. Then Ben & Jerry’s started making and selling non-dairy pints.

I’ll be the first to admit that my first bite of non-dairy Ben & Jerry’s was pure euphoria. It’s probably a bit like someone who had been addicted to cocaine and didn’t care that their drugs were diluted and overpriced – I just wanted some ice cream. Worse yet, Ben & Jerry’s is extremely caloric and expensive. But I didn’t care, I finally had some delicious ice cream options!! Woo-hoo!

Ultimately, we decided together that we really needed to kick our unhealthy gluttonous habit, and so we really do try. It still takes way too much self-discipline, self-control, and a bit of self-loathing from time to time. We now try to limit eating a delicious bowl of ice cream only during the weekend or reserve it for a special holidays or birthdays. Hence, the reason I posted Chocolate Cacao Nib Nice cream. Nice cream is a healthier way to satisfy our ice cream addition and cravings – it’s whole food plant-based and much better for our waistlines….

When we do indulge, we either make our own ice cream like Grapenut Ice Cream, the Chocolate Ice Cream recipe in this post, or we treat ourselves to an almond milk ice cream from Aldi, which contains less calories and fat than some of the other commercial non-dairy ice creams available (which I may have mentioned before)..

This Creamy Chocolate Plant-based Ice Cream uses my simple and nutritious Oat + Nut milk. The oats thicken as it heats to create a smooth custard-based ice cream. The chilled custard base transforms into a super creamy ice cream, which allows me to enjoy a rich and creamy frozen dessert. You can also use any non-dairy milk you have on hand.

As with most homemade ice cream, this recipe is extremely simple and requires only a few wholesome ingredients, namely oats, dates, cashews, cocoa powder, maple syrup, and vanilla. In the past, I’ve successfully incorporated whole grain oats as a natural thickener in smoothies and moon milk, soaked raw cashews create some much-desired creaminess, and dates are a great natural sweetener.

The Good Idea Fairy suggested that I combine all three of these choice ingredients to create my naturally thickened and sweetened creamy Grapenut Ice Cream. As I mentioned earlier, it’s a simple maple and date-sweetened non-dairy ice cream dessert featuring crunchy grape-nut cereal – a luxuriously creamy frozen treat with flavorful crunchy bits of goodness! And I absolutely love it! Feast your eyes on this beauty!

But if you’re like my husband and all you really want is a thick and Creamy Chocolate Plant-based Ice Cream, you’ve got to try this recipe and let me know if you approve. We both think it’s incredible. But, I’d like to know what you think. So, please let me know if you try it in the comments below.

Let’s chat about the ingredients for just a moment. I feel the need to share why I claim that this luxuriously creamy plant-based ice cream is actually super healthy, despite being caloric.

First, oats successfully reduce the risk of heart disease, is proven to lower blood sugar, and promotes regularity and weight loss with a healthy diet. Just one-half cup of dry oats contains 13 grams of protein, 5 grams of fat, and 8 grams of fiber. This gluten-free whole grain also contains loads of vitamins, minerals, and antioxidants, including manganese, phosphorous, magnesium, copper, iron, zinc, folate, and Vitamins B1 and B5. (Healthline)

For these reasons, I include rolled oats, in addition to my Oat + Nut Milk. When rolled oats are soaked and pureed in your blender, you’ll be amazed at how smooth and creamy your liquid ice cream base is. If you’re unable to make this milk or prefer using your favorite non-dairy milk, no problem. The oats shine through.

Second, dates may be chock full of sugar – 80% in fact – but this doesn’t necessarily make dates any less healthy. In fact, some studies have shown that consuming 3-4 dates each day is good for our bodies. Just 3 1/2 ounces of dates contain 2 grams of protein, 7 grams of fiber, and important nutrients like potassium, magnesium, copper, manganese, iron, and Vitamin B6. (Healthline)

Third, cashews are rich in unsaturated fats and have the ability to rival some dairy products, namely cream. But they’re also quite nutritious. Just one ounce of raw cashews contain 5 grams of protein, 12 grams of fat, and 1 gram of fiber. (Healthline) For this reason, I tend to use raw cashews whenever I’m trying to create creamy sauces, desserts, and fillings.

Cashews also contain quite a bit of copper, magnesium, manganese, zinc, phosphorous, iron, selenium, thiamine, and Vitamins K and B6. (Healthline) And while you can use just about any soaked raw nut, the cashew is ideal in this Creamy Chocolate Plant-based Ice Cream because it’s neutral in flavor. For instance, if you add peanuts or pecans, you’ll be able to detect underlying notes of peanut or pecan in your ice cream. Not necessarily a bad thing, cashews just allow the chocolate to shine in this ice cream.

And finally, cacao or cocoa powder can be super healthy because it’s especially rich in antioxidants like polyphenols, which reduce inflation, increase blood flow, lower blood pressure, and balance cholesterol and blood sugar levels. This is especially true for flavanols, which may increase the presence of nitric oxide in your body, which can reduce blood pressure by improving the efficiency of your blood vessels.

In a glimpse, this super indulgent frozen treat may actually be quite healthy and beneficial. After all, this truly is my aim with this blog. My intention is to share more healthy plant-based and vegan recipe options that allow all of us to enjoy our favorite foods without jeopardizing our health or environment, avoid the needless and harmful use of animal products, or the guilt or expanding waistlines….

win-win-win!

This Creamy Chocolate Plant-based Ice Cream does take a little bit of planning and time, but I believe it’s well worth your time and efforts.

To make this Creamy Chocolate Plant-based Ice Cream, you’ll need to first soak the cashews, oats, and dates in hot water for at least thirty minutes. Because we rinse and drain the cashews, you’ll want to soak the cashews separate from the dates and oats. Once they’ve had time to soak, you’re going to blend everything up in a high-powered blender to ensure it’s silky smooth.

The trick with this Creamy Chocolate Plant-based Ice Cream is to blend the liquids until it gets hot and thick – it should resemble a warm chocolate pudding. If your blender doesn’t heat your ice cream base in a few minutes, no problem. Simply pour the liquid base into a saucepan and cook over medium heat until it has thickened.

Once thickened, you need to cool the warm chocolate custard base covered in the refrigerator. This does two things – it prevents crunchy ice crystals – the anti-cream – and two, it allows the ice cream maker to work its mojo. I shouldn’t have to tell you this, but if you place hot custard in a frozen canister, the canister doesn’t stay frozen long enough to make your ice cream for you.

So you must allow your chocolate custard ice cream base to cool completely in the refrigerator for a few hours, until very cold. The idea is to develop a really nice thick and creamy pudding-like consistency.

Now you’re going to let your ice cream maker do all the heavy lifting!! Pour the chilled ice cream base into a frozen canister in your ice cream maker and allow your ice cream maker to perform some pretty awesome ice cream magic right before your eyes. Ta-da!! Once your Creamy Chocolate Plant-based Ice Cream is pretty much ready, you can pour in any mix-ins you’d like until it is just incorporated, which only takes 30-60 seconds.

If you don’t have an ice cream maker, you can still make this delicious Creamy Chocolate Plant-based Ice Cream. An ice cream maker definitely makes it easier and more hands-off, but it’s not required. In fact, you have two options to consider.

Option 1 – Pour the liquid ice cream base into ice cube trays and freeze until firm – but not rock hard – about 1-2 hours. Then use a high-speed blender or food processor to blend until smooth. You may need to add a splash of milk and the tamper to help it along.  The key is to not let the ice cream get too hard in the ice cube trays. Otherwise, they’ll turn to blocks of frozen chocolate ice cubes -not good for your blender or food processor.

Option 2: This method is a little more hands-on, but works great. Simply pour your liquid ice cream base into a freezer-safe container, cover, and place in the freezer. Stir every thirty minutes or so until it gets hard enough to scoop out for ice cream. Depending on how hot your mixture is and how cold your freezer is, this process may take three to five hours.

Once your ice cream maker has completed its task, you can either eat the soft-serve ice cream or transfer it to a freezer-safe container and place it covered in the freezer for one to three hours to firm up a bit more. This last part is completely optional. If you want traditional scoopable ice cream, you definitely want to place your soft ice cream in the freezer to firm up.

However, if you allow it to remain in the freezer, it will get rock-solid hard because this recipe doesn’t contain any gums or alcohol. Though, if you choose, you may add 1-2 Tbsp non-flavored alcohol (such as vodka) to keep the ice cream from getting as hard in the freezer. Or you can simply let it rest at room temperature for ten to twenty minutes before serving. I just let mine thaw and it works out just fine. 

I actually prefer eating my ice cream straight from the ice cream maker when it’s in that soft-serve consistency. It’s like having a thick soft-serve ice cream. Delightfully delicious.

How do you like your ice cream served? This ice cream is delicious on its own, served in a bowl, inside a standard no-frills ice cream cone, or in a waffle cone. All are great choices!

Once you have your ice cream base, you can add an array of flavors or mix-ins to this Creamy Chocolate Plant-based Ice Cream!  Some of my favorite mix-ins are coarsely chopped Oreos, nuts, mini chocolate chips or chocolate shavings, cacao nibs, marshmallows (rocky road?!), brownies, fudge, frozen dark pitted cherries, coconut, and more!

Same goes for toppings! Of course you can use any of the above mix-in options or you can choose from a host of other fresh fruits like strawberries, sliced bananas, raspberries, granola, sprinkles, non-dairy whipped cream… The possibilities are limited only by your imagination.  Do let it run wild!

Now, who’s ready for some creamy wholesome Creamy Chocolate Plant-based Ice Cream?

“I scream, you scream, we all scream for Ice Cream!”

I hope you enjoy this Creamy Chocolate Plant-based Ice Cream as much as I do.

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Creamy Chocolate Plant-based Ice Cream

Ingredients

• 1 cup dates* (pits removed), soaked in 1 cup hot water for 30 minutes
• ¼ cup rolled oats, soaked with dates (above)
• 1 cup raw cashews, soaked in hot water for at least 30 minutes
• 1½ cups Oat + Nut Milk or other plant milk
• ½ cup maple syrup
• ⅓ cup cacao or cocoa powder
• 2 Tbsp vanilla
• dash of salt (optional)

Instructions

To make the chocolate custard.

1. In a small bowl, combine 1 cup pitted dates and ¼ cup rolled oats, cover with 1 cup boiling water.  Allow to soak for at least 30 minutes.
2. In a separate bowl, cover 1 cup raw cashews with boiling water, and allow to soak for at least 30 minutes.  Drain the water from the soaked cashews and rinse well.
3. In a Vitamix or high-speed blender, combine the dates and oats with soaking water, drained soaked cashews, plant milk, maple syrup, cocoa powder, vanilla, and salt (if using).
4. Blend until very smooth, hot, and creamy – about 4-5 minutes. You’ll know it’s ready when it’s thick enough to coat the back of your spoon or spatula.
5. If your blender isn’t powerful enough to heat/thicken your mixture, pour the ice cream base into a saucepan and heat on medium heat, stirring occasionally, until it thickens enough to coat the back of your spoon or spatula, about 5-10 minutes, depending on the temperature of your ingredients, the level of flame/heat on your stove, and the conductivity of your saucepan.
6. Place the covered blender (or transfer to a glass container) and store in the refrigerator until completely chilled, about 2 hours.

To make the ice cream.

7. If you have an ice cream maker, *** plug in your ice cream maker and turn it on. 
8. Pour the cooled chocolate custard into the frozen insert and place the lid on top (or follow your machine’s directions) to begin creating your Chocolate Ice Cream.  See notes*** below if you do not have an ice cream maker.
9. Once the ice cream maker begins to sound sluggish (30-40 minutes), add in any optional mix-ins, if any.  Allow it to mix for about 1 minute.  
10. You have achieved soft-serve chocolate ice cream!

7. You can enjoy your ice cream now or transfer it to the freezer for 1-2 hours to firm it up more.  If you leave your ice cream in the freezer too long and becomes too hard, simply place it on the counter for 10-15 minutes until you can scoop it out.
8. Enjoy your chocolate ice cream as is or dress it up with your favorite ice cream toppings.

Notes

* I like using dates and maple syrup in this delicious chocolate ice cream recipe. But you can use any other sweetener, including agave or sugar. Also, many ice cream recipes use one cup of sweetener, but I only use half a cup. You can increase it if you prefer your ice cream sweeter.

** I use raw cashews because they are neutral in this ice cream. But feel free to use whatever raw nuts you prefer or have on hand. Just know that it may slightly change the flavor of this ice cream.

*** No ice cream maker? No problem! 

– Option 1: Pour the liquid ice cream base into ice cube trays and freeze until almost frozen, but not rock hard, about 2 hours. Then use a high-speed blender to blend until smooth. You may need to add a splash of milk and the tamper to help it along. 

– Option 2: Pour into a freezer-safe container, cover, and place in the freezer. Stir every 30-45 minutes or so until it gets hard enough to scoop out for ice cream.

Enjoy!

You can add a lot of incredible flavors in this Creamy Chocolate Plant-based Ice Cream!!  Some of my favorites are Oreos, nuts, chocolate chips, cacao nibs, marshmallows (rocky road?!), brownies, fudge, and frozen dark cherries, brownie, cookie dough, sprinkles, ….  The possibilities are limited only by your imagination.  Do let it run wild!

Some of my Favorite Ice Cream Toppings: nuts, sliced bananas, strawberries, raspberries, chocolate chips, shaved coconut, granola, sprinkles, non-dairy whipped cream…