Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Watch how to make this recipe.
Oat Milk Ice Cream
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- Level: Easy
- Total: 4 hr 45 min (includes chilling and freezing times)
- Active: 15 min
- Yield: 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 284
- Total Fat
- 15 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 317 mg
This creamy vegan ice cream comes together easily with a base of store-bought oat milk. The addition of cashew butter and coconut oil gives the ice cream its creamy texture, and instead of using traditional egg yolks to thicken the base, we use tapioca starch (sometimes referred to as tapioca flour). The vanilla flavor is deepened and warmed from using cashew butter, maple syrup, and optional bourbon (which also helps keep the ice cream from setting up too hard in the freezer).
- Level: Easy
- Total: 4 hr 45 min (includes chilling and freezing times)
- Active: 15 min
- Yield: 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 284
- Total Fat
- 15 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 317 mg
Ingredients
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Directions
Special equipment:
an ice cream maker- Combine 2 1/2 cups of the oat milk with the cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using) and salt in a blender. Blend on medium speed until smooth, about 1 minute.
- Whisk the remaining 1/2 cup oat milk with the tapioca starch in a medium bowl to make a slurry and set aside.
- Transfer the blended mixture to a medium pot over medium heat. Once it comes to a simmer, whisk in the slurry. Cook, whisking constantly, until thickened, 2 to 3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Lightly press plastic wrap directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours. (For faster chilling, set the bowl of ice cream base in a bowl of ice water and refrigerate.)
- Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it is the consistency of soft-serve (take care not to over-churn to prevent a grainy texture; see Cook’s Note). Place the ice cream in the freezer to set up for at least 1 hour. Let sit at room temperature for 10 minutes before scooping.
Cook’s Note
The churning time can take 15 to 25 minutes for an ice cream maker with a frozen bowl or 25 to 35 minutes for one with a compressor but may vary depending on the model.
