Dessert - Homemade oat milk ice cream recipes
If you're not a fan of cow's milk or you can't eat dairy, oat milk ice cream might just be the treat for you. This creamy, dairy free, gluten free oat milk ice cream made in an ice cream maker is the perfect sweet treat, on its own or a cold side to a slice of pie.
Oat Milk Ice Cream
Provided by: Chocolate Covered Katie
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 5
- 2 cups store-bought or homemade oat milk
- 1/2 cup nut butter of choice, or allergy-friendly sub
- 1/3 cup sweetener of choice
- 1/4 + 1/8 tsp salt
- optional add ins ((see earlier in this post for flavor ideas))
- Calories: 110 kcal
- Serving Size: 1 serving
- *If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk all ingredients together. If using an ice cream maker, pour the mixture in and follow the manufacturer’s instructions for your specific machine. Or if you have a high-speed blender like a Vitamix, pour into ice cube trays and freeze, then blend the ice cubes until smooth, using the tamper to blend evenly. Either serve straight from the machine or freeze up to an hour for a firmer texture. Because of the lack of preservatives, homemade ice cream is best the day it’s made, although you can technically freeze up to a month and thaw before serving.View Nutrition Facts
How To Make Oat Milk Ice Cream
How to Make Oat Milk Ice Cream
Provided by: wikiHow
Yields: 0 servings
Number of ingredients: 7
- 32 fl oz (950 mL) of oat milk
- 1 vanilla bean
- 1 US tbsp (15 mL) of vanilla extract
- A pinch of sea salt
- 6 egg yolks
- 2/3 cup (85 g) of cane sugar
- 1/4 cup (32 g) of corn starch
- Put the oat milk, vanilla bean, extract, and salt in a medium saucepan. Measure out 32 fl oz (950 mL) of oat milk and pour it into the saucepan. Then, add 1 vanilla bean (split lengthwise with the seeds scraped out), 1 US tbsp (15 mL) of vanilla extract, and a pinch of sea salt and stir everything together. Make sure you shake up your oat milk before you pour it in! Sometimes, the small pieces of oats can settle at the bottom of the carton.
- Simmer the ingredients over low heat for 4 to 5 minutes. Grab a whisk and stir your ingredients gently to avoid scalding them. It may take 4 to 5 minutes to bring your mixture up to the right temperature. When small bubbles rise to the top of the liquid, you’ll know the mixture is simmering.
- Whisk eggs, corn starch, and cane sugar in a bowl. Separate 6 egg yolks from the whites and place the yolks in a large bowl. Add 2/3 cup (85 g) of cane sugar and 1/4 cup (32 g) of corn starch, then whisk them together until everything looks pale yellow. This is the custard portion of your ice cream, and it will help make your ice cream rich and creamy. Cane sugar is sugar made from sugar cane. If you can’t find cane sugar, granulated sugar is fine too. If you aren’t a huge fan of added sugar, use 2⁄3 c (160 mL) of maple syrup or honey in your mixture instead.
- Pour the egg mixture into the oat milk mixture and stir them together. Go slowly at first while the oat milk is still simmering to avoid scalding the eggs. You’ll notice the mixture thicken up as soon as you pour your egg mixture into it, which is a good sign! This process will temper your custard, or bring it up to temperature.
- Cook the mixture for 5 to 10 minutes until it thickens. Keep stirring constantly to avoid scalding. You’ll know your ice cream mix is ready when you can coat the back of a wooden spoon with it.
- Transfer the mixture to a bowl and refrigerate it for 3 to 4 hours. Leave the bowl partially uncovered to let any steam out. If you want to, you can leave it in the fridge overnight. Cold ingredients churn better and turn into ice cream more easily.
- Churn the mixture in your ice cream maker for half an hour. Grab the chilled mixture and pour it into the basin of your ice cream maker. Follow your manufacturing instructions to churn the ice cream! Typically, you'll need to churn the mixture for about 30 minutes until it looks like soft serve. If you like soft serve, you can eat it now; otherwise, put your ice cream in the freezer for about 4 hours to let it harden. You can keep your ice cream in the freezer for about 2 weeks until it starts to lose its flavor.
Oat Milk Ice Cream
Provided by: Ashley
Total time: 275 minutes
Cook time: 20 minutes
Prep time: 255 minutes
Yields: 6 servings
Number of ingredients: 6
- 2/3 cup rolled oats
- 2 1/2 cups water
- 1/2 cup sugar
- 4 egg yolks
- 1 tbsp sunflower oil
- 2 tsp vanilla extract or seeds from vanilla beans
- Calories: 158 calories
- Fat: 5.9g
- Trans Fat: 0 grams
- Cholesterol: 140mg
- Carbohydrate: 23.4g
- Protein: 3g
- Fiber: 0 grams
- Sugar: 17g
- Saturated Fat: 1.4g
- Sodium: 9mg
- Prepare the oat milk. Combine the oats and water in a blender for about 15-20 seconds. Pour the mixture through cheesecloth or a fine mesh strainer to remove larger oat particles.
- Put in a medium saucepan over medium-low heat until it reaches about 160F or about to simmer, stirring occasionally.
- While the oat milk is heating up, in a bowl or stand mixer, combine the egg yolks, sugar, and oil. Whisk to combine.
- Whisking quickly or having the stand mixer going, pour some of the milk in to temper the eggs. Continue mixing while adding the rest of the milk in. Whisk for a few minutes to fully emulsify the mixture.
- Transfer the custard back into the saucepan over medium high heat, mixing often. Remove from heat when the temperature reaches 165F. Transfer to an airtight container, and put in fridge for about 4 hours or until cool to touch.
- Add in the vanilla extract.
- Pour into ice cream maker and allow it to run for about 20 minutes, or until mostly frozen.
- Finish the freezing process by transferring ice cream into airtight container and leaving in freezer for a few hours.
Hojicha Ice Cream Recipe (Egg Free, Dairy Free)
Provided by: Nancy
Total time: 4 minutes
Cook time: 1 minutes
Prep time: 3 minutes
Yields: 5 servings
Number of ingredients: 5
- 240 ml Oat milk (unsweetened) - i used Earth's Own Oat Milk
- 2 tbsp hojicha powder
- 3 cups of frozen oat milk ice cubes (approx 24-28 ice cubes)
- 1 tbsp of pure vanilla extract (optional)
- 120ml sweetened condensed milk (optional)
- Serving Size: 5 cups
- Calories: 465 calories
- Sugar: 24.2 g
- Sodium: 322.3 mg
- Fat: 11.9 g
- Saturated Fat: 1.7 g
- Carbohydrate: 78.3 g
- Fiber: 12 g
- Protein: 18.1 g
- Cholesterol: 0 mg
- Add ingredients in the order above into the Vitamix blender. Liquids first, then powder and frozen items.
- Blend on high for 40 seconds and slowly increase speed to high. Stirring occasionally with the tamper to keep pressing the ingredients towards the blade for a smooth, even blend.
- Serve immediately.
- Drizzle with sweetened condensed milk if desired and enjoy!