Description
Creamy, dairy-free decadence in every spoonful. This oat milk ice cream will make you forget all about the traditional stuff.
Ingredients
Scale
- 3 cups (710ml) barista-quality oat milk
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) neutral oil like grapeseed or refined coconut oil
- 2 tablespoons (30ml) pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons (16g) cornstarch or arrowroot powder
- ¼ cup (60ml) light corn syrup or glucose syrup
- 2 tablespoons (30ml) vodka (optional)
Instructions
- Combine 2½ cups oat milk, sugar, salt, and corn syrup in a medium saucepan over medium heat. Stir until sugar dissolves.
- In a small bowl, whisk remaining ½ cup oat milk with cornstarch until smooth to create a slurry.
- When oat milk mixture begins to simmer, slowly whisk in the cornstarch slurry. Cook for 2-3 minutes, stirring constantly, until mixture thickens and coats the back of a spoon.
- Remove from heat and whisk in oil, vanilla extract, and vodka (if using).
- Transfer to a heat-safe container, cover with plastic wrap directly on the surface, and refrigerate until completely cold (at least 4 hours or overnight).
- Pour chilled mixture into ice cream maker and churn according to manufacturer’s instructions until it reaches soft-serve consistency (usually 20-25 minutes).
- Transfer to a freezer-safe container, press parchment paper on surface, and freeze for at least 4 hours until firm.
- Let sit at room temperature for 5-10 minutes before scooping and serving.