Oat milk ice cream
Votes: 1
Time: 4 hours 45 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 233, total fat 14 G., saturated fats 9 G., proteins 4 G., carbohydrates 23 G., fiber 0 G., cholesterol 9 mg, sodium 59 mg, sugar 20 G.
Calories 233, total fat 14 G., saturated fats 9 G., proteins 4 G., carbohydrates 23 G., fiber 0 G., cholesterol 9 mg, sodium 59 mg, sugar 20 G.
This creamy vegan ice cream is easy to make using store-bought oat milk. Cashew butter and coconut oil give it a creamy texture, and tapioca starch is added to thicken the base instead of traditional egg yolks. The cashew butter and maple syrup enhance the vanilla flavor of the dessert. Bourbon can be added if desired. It prevents the ice cream from hardening in the freezer and adds an even deeper flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of oat milk
- 3 tablespoons cashew paste
- 1/4 cup + 2 tsp melted refined coconut oil
- 1/3 cup + 1 tbsp vegan cane sugar
- 1/3 tbsp. natural maple syrup
- 1 tbsp vanilla extract
- 1 tbsp bourbon, optional
- A pinch of coarse salt
- 1 tbsp tapioca starch
- Special equipment: ice cream maker
We recommend
Cooking the dish according to the recipe:
- In a blender, combine 2.5 cups of oat milk with cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using), and salt. Blend on medium speed until smooth, about 1 minute.
- In a medium bowl, combine the remaining 1/2 cup oat milk with the cornstarch until it forms a paste and set aside.
- Transfer the prepared mixture to a medium saucepan and place over medium heat. Once it comes to a boil, whisk in the mixture. Cook, stirring constantly, until the mixture thickens, 2–3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Place plastic wrap directly on the ice cream to prevent a skin from forming. Refrigerate until completely cooled, about 3 hours. To cool the ice cream faster, place the bowl in a bowl of ice water.
- Transfer the chilled base to an ice cream maker and churn according to the manufacturer's instructions until soft-serve ice cream is formed (do not overchurn, as this will create a grainy texture; see Note). Freeze the ice cream for at least 1 hour. Let it sit at room temperature for 10 minutes before serving.
Note
Churn time can range from 15 to 25 minutes for a frozen bowl ice cream maker or 25 to 35 minutes for a compressor ice cream maker. This time will also vary depending on the model.
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