Plant-Based Oat Milk Ice Cream

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

Blend Base

Mix together the dry ingredients.

Pour the water into a heavy bottom pot.

Use a hand blender to mix the water and sprinkle in the dry mixture.

Emulsify Oil, Heat, and Blend Base

Once the dry ingredients have been mixed, continue blending as you incorporate the neutral flavored oil.

Place the pot over medium heat and bring the mixture to a simmer.

Once the mixture has simmered, remove it from the heat and blend once more with the hand blender for 1 minute.

Chill, Add-Ins, and Churn

Place the plant based ice cream base in the refrigerator until completely cool. This will take about two hours.

Once the base has been chilled you can turn this ice cream in the ice cream churn of your choosing.

To 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.

Once 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.

This ice cream will last up to a month in the freezer.

3 Comments.

Anthony
August 18, 2022 8:31 am

Water?
John
August 28, 2022 7:44 pm

Hi: how would you substitute your polysorbate 80 for the glycerides? 1-3 drops, or more? Thank you!
- Scott Guerin
  September 7, 2022 4:24 pm
  
  We suggest 0.5% of the total weight of the recipe. That should work to replace your emulsifier.

Comments are closed.