This oat milk ice cream is smooth, delicious, and 100% dairy free! We upped the game by using our very own homemade oat milk to get the cleanest and brightest flavors possible. This recipe is a perfectly scoopable and creamy treat.
And as a bonus, this recipe also works with our barley milk recipe as well!
Difficulty
Beginner
Ingredients
- 454g (1 pint) Oat or Barley Milk
- 75g (¼ cup + 1 tbsp) Sugar
- 50g (¼ cup + 1 tsp) Glucose Powder DE42
- 4g (¾ tsp) Salt
- 1.5g (¼ tsp) Perfect Gelato
- 1g (½ tsp) Mono & Diglyceride Flakes
- 125g (½ cup) Neutral Flavored Oil
- ½ Vanilla Bean
Equipment
- Heavy Bottom Pot
- Hand Blender
- Ice Cream Churn
Timing
Active Time: 15 Minutes
Total Time: 4 Hours
Yield
1 Quart
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Blend Base
Mix together the dry ingredients.ÂPour the water into a heavy bottom pot.ÂUse a hand blender to mix the water and sprinkle in the dry mixture.
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Emulsify Oil, Heat, and Blend Base
Once the dry ingredients have been mixed, continue blending as you incorporate the neutral flavored oil.ÂPlace the pot over medium heat and bring the mixture to a simmer.ÂOnce the mixture has simmered, remove it from the heat and blend once more with the hand blender for 1 minute.
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Chill, Add-Ins, and Churn
Place the plant based ice cream base in the refrigerator until completely cool. This will take about two hours.ÂOnce the base has been chilled you can turn this ice cream in the ice cream churn of your choosing.ÂTo incorporate add ins such as chocolate chips, nuts, or candy. Wait until the ice cream has begun to smooth. Once it begins to pull away from the sides of the churn you can add your add ins.ÂÂÂÂOnce the ice cream reaches a soft serve consistency remove it from the churn and place it into a sealed container. Freeze this for two hours before serving.ÂThis ice cream will last up to a month in the freezer.
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Summary
Recipe Name
Author Name 
Based on 1 Review(s)
Plant-Based Oat Milk Ice Cream
Modernist Pantry
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Total Time
Average Rating
Based on 1 Review(s)
3 Comments.
Water?
Hi: how would you substitute your polysorbate 80 for the glycerides? 1-3 drops, or more? Thank you!
We suggest 0.5% of the total weight of the recipe. That should work to replace your emulsifier.