Keep cool on hot summer days with a creamy ice cream made with plant-based ingredients only. Fold the dark chocolate in oat cream and enjoy a sweet treat in just a few simple steps.
Perfect served with rich chocolate brownies or your favourite fruit!

Cone or cup, that is the question
There are so many ways you can eat ice cream: in a cup, in a classic sugar cone, in a wafer cone, in chocolate-dipped cones, honeycomb cones…ah so many great options!

Rest assured that if we go out and eat ice cream together, I’ll heavily judge you depending on what option you choose.
I try to be flexible though. I have been together with Riccardo for a very long time, despite he eats ice cream in a cup. I just don’t understand! Why would you deprive yourself of extra food? Delicious crunchy wafer cones are the best of the best.

Every time we eat ice cream together, we fight over this dilemma: do you get more ice cream if you order it in a cup or a cone?
I fiercely argue you get more with a cone, but what do you think? Think carefully before contradicting me.

I have recently found one more argument in my favour: not only you are a cool person if you go for a cone, but you are saving the planet without that extra cup! Ah!
A vegan option for everyone
When summer starts, I celebrate by taking the ice cream maker out from its storage.
I have been experimenting with the traditional stracciatella gelato to make it vegan, as we try to avoid cow milk at home.
I found in oat milk and cream the perfect match and I am proudly sharing here my recipe. It’s very easy, but in all honesty, I don’t recommend attempting it without an ice cream maker.
Get your cones out and enjoy your very own homemade vegan gelato today!

Vegan Stracciatella Gelato Ice Cream
Course: Something SweetDifficulty: Easy6
servings10
minutes3.5
hoursKeep cool on hot summer days with a creamy ice cream made with plant-based ingredients only. Fold the dark chocolate in oat cream and enjoy a sweet treat in just a few simple steps.
Ingredients
600 ml oat milk
250 ml sweetened vanilla oat cream
70 g sugar
120 g dark chocolate
Method
- Put the canister of the ice cream maker into the freezer a day before you want to make ice cream
- Whisk milk, cream, and sugar and stir them over low heat for two minutes max (you don’t want the mixture to boil).
- Chill the mixture in the fridge for 4 hours or preferably overnight.
- Get the ice cream maker running and pour in the cold mixture.
- Leave it to churn for 35 minutes (check your machine instructions though, your machine might be more powerful than mine and take only 15-20 minutes)
- Transfer it to a container (better if glass) and freeze for 3 hours. Be patient, you can soon eat your homemade gelato!
- Remove the freezer for 15 minutes before scooping the ice cream. Do not skip this step. I have often been impatient and tried to eat gelato straight away. These 10-20 minutes are essential with homemade ice cream, it will be too frozen otherwise and ruin all the work you have done so far.
- Scoop, serve, and enjoy!
Notes
- If you are using unsweetened cream, add 25 g more of sugar. If in doubt, start from 75 g as indicated in the recipe, taste the cream after stirring it over low heat and add more sugar if it is not sweet enough for you.
- This recipe is very versatile, you can also add in strawberries or cookies’ crumbs.