Oat Milk Ice Cream
- Level: Easy
- Yield: 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 235
- Total Fat
- 14
- Saturated Fat
- 9
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 59
- Total: 4 hr 45 min (includes chilling and freezing times)
- Active: 15 min
Ingredients
3 cups oat milk
3 tablespoons cashew butter
1/4 cup plus 2 teaspoons refined coconut oil, melted
1/3 cup plus 1 tablespoon vegan cane sugar
1/3 cup pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon bourbon, optional
Pinch kosher salt
1 tablespoon tapioca starch
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.