Oat Milk Ice Cream
A creamy, smooth ice cream made with oat milk and almond butter, offering a natural sweetness and rich texture.
Equipment
- Medium Saucepan
- Ice Cream Maker
- Mesh strainer
Ingredients
- 3 cups oat milk divided
- 1/4 cup almond butter
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon optional
- 3 large egg yolks save the whites for another dish
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon vodka or bourbon optional, keeps ice cream softer
- 1/2 cup mix-ins of your choice toasted walnuts, chocolate chips, or crushed cookies
Instructions
- In a large bowl, place 1 ½ cups of oat milk and set a mesh strainer on top.
- In a medium bowl, whisk the egg yolks and set aside.
- Warm the remaining 1 ½ cups of oat milk in a saucepan over medium-low heat. Add almond butter, sugar, salt, and optional cinnamon. Stir until smooth and heated through, but do not boil.
- Slowly pour the warm mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and stir over medium heat until the custard thickens slightly, about 3 minutes.
- Strain the custard through the mesh strainer into the bowl with reserved oat milk.
- Stir in maple syrup and vanilla extract. Allow to cool to room temperature, then chill for at least 2 hours or overnight.
- Freeze the mixture in your ice cream maker according to the manufacturer's instructions, adding mix-ins during the last few minutes.
- If you don't have an ice cream maker, pour the custard into a deep pan and freeze, stirring every 30 minutes until fully frozen.
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Notes
Store in an airtight container in the freezer for up to 3 months.