Chocolate ball ice cream (Swedish style)
The Chocolate ball (also know as The Oatmeal ball) is a type of simple, no-bake Swedish pastry, loved and baked by generations of Swedes.True to the original, this ice cream-version contains neither milk, nor cream and is very easy to make. For a somewhat more "adult" flavour, add a little coffee!
  • 700 ml oatmilk
  • 150 ml sugar
  • 3 tablespoons cocoa
  • 3-4 tablespoons corn starch (like Maizena)
  • (optional but recommended) 1 tablespoon butter
  • (optional) ½- 1 teaspoon instant coffee powder
  • (optional but strongly recommended) about 3 tablespoons or more of shredded coconut
  1. Put aside a little of the oatmilk in a glass and whisk in the corn starch, making sure it dissolves.
  2. Mix the rest of the oatmilk together with the sugar and the cocoa. Bring to an almost-boil.
  3. Add the corn starch-oatmilk mix and whisk well, keeping the temperature hot (about 80°C/176° F) for about five minutes. Towards the end, add (if using) the butter and the instant coffee powder.
  4. Take off from the heat and let cool down as quickly as possible. When cool, preferably let chill in the fridge for a couple of hours.
  5. Churn the ice cream in your ice cream machine (or still-freeze using your freezer if you do not have any). Towards the end of the churning, mix in the shredded coconut .
  6. Enjoy freshly churned, or store in a freezer-safe container, preferably with a plastic film over the ice cream before the lid is put on.
Go to this post for advise on how to best make ice cream without an ice cream machine: