Oatscream is a dairy-free frozen dessert that I first tried in Minneapolis, at the greatest grocery store ever, The Wedge. I was instantly in love. This week, after pining for a scoop of chocolate Espresso Bean Oatscream, I decided to try my hand at my own. It’s been so long since I had any that I am not sure how close I got, but I must say, this is mighty good!
1-1/2 cups oat flour (you can grind your own from rolled oats if you don’t have oat flour)
3 cups unsweetened vanilla-flavored coconut drink (I used So Delicious)
1/3 to 1/2 cup sugar or preferred sweetener (adjust if using stevia, of course, and be sure to use vegan sugar if you want to be purely vegan about it).
1 tsp vanilla extract
Dash of salt
Flavoring of choice. I used 1 cup of chocolate-covered espresso beans.
Blend the oat flour and the coconut beverage in a blender until smooth. Allow this to sit out for an hour, then give it another blend.
Add the sweetener, vanilla, salt, and the coffee beans, then blend again until everything is well mixed and the coffee beans are ground as fine as you want them.
Refrigerate the mixture for at least four hours, and preferably overnight. This allows the oat flour to absorb the liquid, and thicken nicely. It will be grainy and runny if the starches in the oats aren’t softened.
Pour the mixture into the ice cream maker freezing chamber. You can also add other flavors instead of the coffee beans – fruits, jams, nuts, whatever. Let it churn according to the manufacturer instructions. Mine was Ready after about 25 minutes. Serve it immediately or scrape the Oatscream into a freezer-safe container or a loaf pan lined with wrap.
I topped our scoops (because I just don’t know when to quit) with a vegan chocolate crackle coating, using 5 ounces of dark chocolate and 4 ounces of unrefined coconut oil that were melted and stirred to combine. Couldn’t get easier.
Why vegan ice cream? Why not? It’s really tasty, pretty simple, and you’ve got something really tasty that everyone can eat.