Vegan Chocolate Oat

Steps

1. Whisk 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar, 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
2. Gradually whisk in 240 ml oat drink240 ml oat drink1 cup oat milk360 ml oat drink360 ml oat drink1½ cups oat milk, then heat over medium heat, whisking, until steaming.
3. Off the heat, add 45 g dairy-free dark chocolate45 g dairy-free dark chocolate1½ oz dairy-free dark chocolate70 g dairy-free dark chocolate70 g dairy-free dark chocolate2½ oz dairy-free dark chocolate. Stir until melted, then whisk in 120 ml coconut cream120 ml coconut cream½ cup coconut cream180 ml coconut cream180 ml coconut cream¾ cup coconut cream.
4. Pour into the tubpint, cool to room temperature, then put the lid on.
5. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml oat drink1 tbsp oat drink1 tbsp oat milk25 ml oat drink1½ tbsp oat drink1½ tbsp oat milk and run Re-spin.

To serve: Top with fresh raspberries or a pinch of flaky sea salt.