Oat Milk Ice Cream
Oat Milk Ice Cream is a rich and creamy dairy-free dessert made with just a few simple ingredients. It’s perfect for those who want a plant-based, lactose-free alternative to traditional ice cream without sacrificing flavor or texture. This recipe allows for a variety of flavor combinations, from classic vanilla to decadent chocolate swirls. Whether you’re vegan, lactose-intolerant, or just craving a refreshing frozen treat, oat milk ice cream is the perfect way to cool off on a warm day.
Equipment
- Saucepan – 1 medium-sized
- Mixing Spoon – 1 wooden or silicone spoon
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Ice Cream Maker (optional) or Shallow Freezing Dish – 1
- Freezer-Safe Container: 1
Ingredients
- 2 cups 480 ml Oat Milk (unsweetened)
- ½ cup 120 ml Maple Syrup or Sugar (adjust to taste)
- 1 tsp 5 ml Vanilla Extract
- Pinch of Salt
Optional Mix-ins:
- ½ cup 80 g Mini Chocolate Chips
- ¼ cup 30 g Chopped Nuts
- ¼ cup 30 g Crushed Cookies
- Fruit Purees or Cocoa Powder for flavor variations
Instructions
Prepare the Base
- In a medium saucepan, pour 2 cups of oat milk. Heat over medium heat and bring it to a simmer, stirring occasionally. Add the maple syrup (or sweetener of choice) and stir until fully dissolved. Let it simmer for about 5 minutes, allowing the mixture to thicken slightly.
Add Flavorings
- Once the base has simmered, remove it from the heat. Stir in the vanilla extract and a pinch of salt to balance the sweetness. Taste the mixture and adjust the sweetness if necessary. You can also add any additional flavorings here, such as cocoa powder or fruit puree.
Cool the Mixture
- Transfer the base into a shallow dish and place it in the refrigerator. Chill for at least 2 hours, or until completely cold.
Churn the Ice Cream
- If using an ice cream maker, pour the chilled base into the machine and churn according to the manufacturer's instructions (usually about 15-20 minutes). If you don’t have an ice cream maker, pour the base into a shallow dish, cover, and freeze. Stir the mixture every 30 minutes for about 4 hours to break up any ice crystals.
Freeze and Firm
- Once the ice cream has churned to a soft-serve consistency, transfer it to an airtight container and freeze for at least 4 hours, or overnight for the best texture.
Serve
- Let the ice cream sit at room temperature for a few minutes before serving to soften it slightly. Scoop into bowls or cones, and enjoy!
Notes
- Sweetener Variations: Feel free to experiment with different sweeteners such as agave nectar, brown sugar, or stevia if you prefer a lower-calorie option.
- Consistency: The texture can vary depending on how long you freeze and churn the ice cream. If it’s too icy, consider using a higher-fat oat milk.
- Storage: Store leftover ice cream in an airtight container in the freezer for up to 2-3 weeks. Allow it to soften before serving.
- Flavor Variations: This recipe is highly customizable. Add your favorite mix-ins like chocolate chunks, caramel swirls, or a swirl of fruit puree for added flavor.