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Oat Milk Ice Cream

Oat Milk Ice Cream
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Creamy, smooth, and dairy-free, this oat milk ice cream is a delightful treat perfect for any occasion. Made with barista-style oat milk, it’s a lighter alternative to traditional ice cream while still delivering rich flavor and indulgence. Whether you’re lactose-intolerant or simply love experimenting with plant-based desserts, this recipe is a must-try!

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 3 cups barista-style oat milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Ingredient Notes: Use barista-style oat milk for the creamiest results. Let eggs come to room temperature for easier whisking.

Instructions

  1. Prepare Equipment: Freeze the ice cream maker bowl for at least 24 hours until solid. Shake it to ensure no water sloshes inside.
  2. Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and sugar until smooth and pale yellow. The mixture should feel slightly thickened.
  3. Heat Oat Milk: In a saucepan over medium heat, warm the oat milk and salt until it reaches a gentle simmer. Avoid boiling to prevent scorching.
  4. Temper the Eggs: Gradually whisk about 1/2 cup of the hot oat milk into the egg mixture to temper it (this prevents curdling). Slowly pour the tempered mixture back into the saucepan with the remaining oat milk while stirring constantly.
  5. Thicken Custard: Cook on low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil!
  6. Strain and Chill: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 3 hours or overnight.
  7. Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions (about 20 minutes). The mixture should resemble soft serve when done.
  8. Freeze Until Firm: Transfer the churned ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours or until solid.
  9. Serve: Let sit at room temperature for about 5 minutes before scooping for optimal texture.

Notes

Serving Suggestions:

Serve in chilled bowls with toppings like fresh berries, crushed nuts, or chocolate drizzle for extra indulgence.

Tips & Tricks:

  • Avoid boiling the custard as it can cause curdling.
  • For best results, use barista-style oat milk due to its higher fat content.
  • If you don’t have an ice cream maker, freeze the mixture in a container and stir every 30 minutes until creamy.

Storage & Reheating:

Store in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press plastic wrap directly onto the surface before sealing. Let frozen ice cream sit at room temperature for 10–15 minutes before scooping.

Find it online: https://icecreamin.com/oat-milk-ice-cream/