A friend of mine is horrendously allergic to dairy, poor bastard. He's also a chocoholic. With spring in the air, I thought it would be a nice challenge to make a dairy-free chocolate ice cream that doesn't have a horrible taste/texture.
You will need:
1. 2 large eggs
2. 1 cup sugar
3. 1/3 cup cocoa powder
4. 1 teaspoon vanilla extract
5. 2 1/2 cups oatmilk (I use Kirkland brand from Costco)
In a large mixing bowl, whisk the eggs for a minute until light, fluffy, and homogenous. Slowly whisk in the sugar until fully combined. Even more slowly add the cocoa powder. By the time all the cocoa powder is added, the texture will be like a batter. Add the vanilla and whisk to combine. Add 1 cup of the oatmilk slowly, whisking to keep even consistency. Add the remaining oatmilk and whisk to combine. Pour into your ice cream maker and run accordingly.
The result should be a dense, creamy-textured, chocolatey ice cream. It misses that edge of fattiness from dairy, but it's remarkably good. Note that it isn't particularly healthy, not with that much sugar, but I care more about making something good than making something healthy.
