6 Servings
6 Hours, 30 Minutes
Allergens
Yields 1 and 1/2 quarts
Using a stand mixer or hand mixer, whip the whipping cream to stiff peaks (about five minutes).
In a separate medium-sized bowl, add in the oat milk and white sugar. Mix to combine. It’s okay if the sugar isn’t fully dissolved. It will dissolve in the ice cream.
Slowly pour the oat milk mixture into the whipping cream and continue to mix.
Add in the cocoa powder and mix until fully incorporated.
Transfer the ice cream mixture into a freezer-safe container and allow to freeze for at least six hours, best overnight.
Sponsored by Gefen
can I use soy milk instead?
Yes, you should be able to.