Oat Milk Ice Cream
Prep time
Cook time
Total time
This cool recipe was shared with us by Naturipe, a partnership brand of American berry growers. They love making this oat milk ice cream with strawberries, but say it also works well with blueberries, blackberries, and raspberries. See the recipe notes for these options. And please note that the Prep time is hands-on time only. Plan for the chilling and churning time you will need.
Author: Naturipe
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
- ⅔ cup sugar
- 4 egg yolks
- 3 cups oat milk
- Pinch salt
- ⅓ cup cashew butter
Instructions
- If using and ice cream maker with a removable bowl, make sure it has been in the freezer for at least 24 hours.
- Place the sugar and egg yolks in a medium saucepan, and whisk until the sugar is dissolved and the egg yolks are lighter in color. Whisk in the oat milk and salt.
- Place the saucepan over medium-low heat, and cook, while stirring, until the mixture thickens enough to coat the back of a wooden spoon. Do not allow it to come to a boil.
- Remove the pan from the heat.
- Put the cashew butter in a heat safe bowl, and whisk in some of the hot custard until the cashew butter is smooth and thin. Pour the cashew mixture into the custard and whisk until smooth.
- Optionally strain the mixture through a fine mesh sieve into a container. Let it cool, then refrigerate the mixture for at least 2 hours.
- Process the cold mixture in your ice cream maker according to the manufacturer’s instructions.
- Serve the oat milk ice cream immediately or pack it into a freezer-safe container and freeze for 4 hours or more for hard-packed ice cream. Let the ice cream soften at room temperature for about 15 minutes before scooping.
Notes
Vanilla Option: Stir 1½ teaspoons of vanilla extract or paste (or to taste) into the custard mixture right after you remove it from the heat.
Strawberry Option: Place 2 cups finely chopped fresh strawberries, 2 teaspoons sugar, and 1 teaspoon bourbon in a small bowl, and toss to combine. Let the berries macerate at room temperature for about 1 hour. Lightly smash or pulse the berries with a stick blender or food processor to break up any large chunks. Refrigerate the berries while the oat milk mixture refrigerates. Stir the berries into the oatmilk mixture before processing it in your ice cream maker, or add the berries as it churns.
Other Berry Options: Follow the directions for the Strawberry Option, but you can substitute blueberries, blackberries, or raspberries. If using blackberries or raspberries, press the berries through a fine mesh sieve to remove the little seeds. For blueberries, lightly smash the berries and combine with the sugar and bourbon.
Strawberry Option: Place 2 cups finely chopped fresh strawberries, 2 teaspoons sugar, and 1 teaspoon bourbon in a small bowl, and toss to combine. Let the berries macerate at room temperature for about 1 hour. Lightly smash or pulse the berries with a stick blender or food processor to break up any large chunks. Refrigerate the berries while the oat milk mixture refrigerates. Stir the berries into the oatmilk mixture before processing it in your ice cream maker, or add the berries as it churns.
Other Berry Options: Follow the directions for the Strawberry Option, but you can substitute blueberries, blackberries, or raspberries. If using blackberries or raspberries, press the berries through a fine mesh sieve to remove the little seeds. For blueberries, lightly smash the berries and combine with the sugar and bourbon.
Nutrition Information
Serving size: about ⅔ cup Calories: 201 Fat: 8.5g Saturated fat: 1.9g Carbohydrates: 28.9g Sugar: 23.9g Sodium: 65mg Fiber: 1g Protein: 4.7g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/homemade-dairy-free-oat-milk-ice-cream