Oat Milk Ice Cream Recipes

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OAT MILK ICE CREAM



Oat Milk Ice Cream image

How to make creamy dairy free and vegan oat milk ice cream at home the easy way.

Provided by Chocolate Covered Katie

Categories     Dessert

Time 5m

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))

Steps:

  • *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

Nutrition Facts : Calories 110 kcal, ServingSize 1 serving

OAT MILK ICE CREAM



Oat Milk Ice Cream image

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).

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield 3 1/2 cups

Number Of Ingredients 9

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

Steps:

  • 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.

OATMEAL ICE CREAM



Oatmeal Ice Cream image

Make and share this Oatmeal Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 7

3/4 cup sugar
3 large egg yolks
2 cups milk
1/2 cup rolled oats (not instant)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups heavy cream

Steps:

  • In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow.
  • In a saucepan, bring the milk to a boil over medium heat; add in the oats, salt, and cinnamon.
  • Decrease heat and return the milk to a simmer; cook for 10 minutes, stirring constantly, until the oatmeal is thick and creamy.
  • Slowly beat the hot oatmeal into the egg mixture.
  • Let the mixture cool slightly; stir in the cream.
  • Cover and refrigerate until cold or overnight.
  • Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
  • When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze for several hours.
  • *Oatmeal Banana Ice Cream: thinly slice 2 small bananas; toss with 2 tablespoons sugar; let the fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
  • *Oatmeal Berry Ice Cream: toss 1 cup fresh raspberries with 2 tablespoons sugar; let fruit macerate at least 2 hours; stir the fruit into the custard before freezing; proceed as directed.
  • *Oatmeal Crunch Ice Cream: add 1 cup crunchy granola to the machine when the ice cream is semifrozen; allow the machine to mix in the granola; proceed as directed.
  • *Oatmeal Raisin Ice Cream: add 1 cup raisins to the machine when the ice cream is semifrozen; allow the machine to mix in the raisins; proceed as directed.
  • *Oatmeal Spice Ice Cream: add 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground mace along with the cinnamon; proceed as directed.

Nutrition Facts : Calories 2447.2, Fat 166.1, SaturatedFat 98.7, Cholesterol 1186.8, Sodium 1563.9, Carbohydrate 212.5, Fiber 4.6, Sugar 151.2, Protein 37.9

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