Delicious and easy to prepare, this vegan chocolate ice cream, made with oat milk and cocoa, allows you to enjoy a real sweet taste without sugar.
Enjoy the summer!
1/2 litre of oat milk
250 ml of soy cream
1 small spoonful of agar agar
Cocoa powder to taste (add 2-3 small spoonfuls and taste)
Rice syrup to taste (add 1-2 small spoonfuls to start with and taste)
Put all ingredients in a saucepan, except for the syrup.
Bring them to a boil, stirring to prevent sticking.
When it begins to boil lower the flame and continue stirring for 5 minutes for the agar-agar to dissolve.
Now is the time to test if you need more of cocoa.
Before turning off the heat, add the rice syrup and test the sweetness.
Desserts are usually sweeter when they are hot than when cooled, so if you like it really sweet add a little more.
You don’t eat ice cream every day, so allow yourself to enjoy the sweetness!
Remove the pan from the heat and allow to cool down.
Pour the chocolate in a container that can be introduced in the freezer and if possible with a lid to prevent ice crystals from forming on the surface.
I recommend a glass container, so you can pour the chocolate inside when it is still warm.
When completely cold put the lid and leave it in the freezer for at least 12 hours.
When serving, it is best to take it out of the freezer at least 30 minutes before eating, it will be softer and easier to serve.
Add some grated black chocolate over and enjoy it!!