dairy-free maple vanilla oat milk ice cream;
Maple vanilla oat milk ice cream is dairy free, but still so rich in texture and flavor. With a deep toasty cinnamon flavor, it’s the perfect vanilla-y base for any number of flavors! I added hokey pokey candy to mine because who doesn’t love a little bit of crunchy toffee in their ice cream! I will admit it didn’t stay crunchy mixed into the vanilla maple oat milk ice cream, but just added an extra toffee flavor. But sprinkling the bits on top kept their crunchy texture and made for a delicious treat!
When making homemade ice cream, some tips and tricks to success. The first is patience. The second is an ice cream maker. Let’s tackle that second one first.
I use the kitchenaid ice cream maker stand attachment, personally. (Mostly because my lovely neighbors keep theirs chilled and are the nicest about letting me borrow it!). Ones like this require the bowl to be frozen prior to making ice cream so that it can chill the mixture. There are fancy ice cream makers that don’t require pre-freezing, but I find they’re prohibitive in cost and counter space.
You absolutely can churn your vanilla maple oat milk ice cream by hand, but it requires constant alternating of stirring and sitting in the freezer. So it takes much more time and involvement. I also find once it really starts hardening the “mixing” doesn’t really make sense. It’ll work, it’ll be tasty. But it might have more of an ice crystal texture than a smooth, creamy ice cream.
Now for the patience part. Patience comes into play in several ways when making ice cream. You want that delicious oat milk ice cream flavor after all. The first test of patience comes with making the custard. When combining hot oat milk and eggs, you want to go as slow as you can! Otherwise you’ll make scrambled eggs. And believe me, not only will it taste gross, it’ll look pretty gross too. So don’t skimp on the instructions. Really use very small pours of liquid into the yolks to bring them up to temperature slowly.
Then make sure to strain your vanilla maple oat milk ice cream custard. Another key to the smooth, high quality texture of ice cream is straining. Use a fine mesh strainer to keep the custard smooth and in fine form for freezing.
Then, the second part of patience: chill your custard. I always want to throw it in the ice cream maker immediately, but I’ll save you the trouble. It won’t freeze enough unless both the custard and the ice cream bowl are appropriately cold and frozen. So take time to chill your custard before the actual churn.
And then the last test of patience. Once you’ve churned the ice cream—it’ll still be like soft serve, at best. Pour it into a loaf pan and freeze it to get more of a hard ice cream texture. I’m partial to hard ice cream myself, but you can absolutely serve it immediately for a soft soft serve. It goes great on brownies, let me tell ya.
secrets to success;
- Patience patience patience! To bring your egg yolks up to temperature, use tiny amounts of heated milk to start. I use less than 1/8 of a cup at a time. I gradually increase it as I go, but you don’t want to scramble your eggs and ruin the batch!
- Serve with your favorite toppings! I love this crunchy hokey pokey honeycomb candy as a delicious topping. I tried mixing it directly into the ice cream but it ended up melting. It was yum yum yum, but lacked the crunch. So I just sprinkled more on top before eating it.
- Make sure to chill the custard, and if your ice cream maker needs it, make sure you leave appropriate time to freeze the bowl of your ice cream maker. The colder each of those pieces are when you begin to churn, the higher likelihood for success.
Looking for other sweet treats?
- Try serving with a hokey pokey honeycomb candy topping! It tastes like a honey toffee and the flavor is just delicious paired with this ice cream.
- This oat milk ice cream goes amazing with a homemade brownie.
- Love cinnamon? Check out this brown sugar cinnamon ice cream recipe while you’re here!
vanilla maple oat ice cream;
Ingredients
- 3 egg yolks
- 3 cups oat milk divided
- ¼ cup cashew butter (can sub any nut butter, but cashew makes the best vanilla flavor)
- ⅓ cup sugar
- ¼ tsp salt
- ⅛ tsp cinnamon
- ⅓ cup maple syrup
- 2 tsp vanilla extract (for extra vanilla flavor, try vanilla bean extract)
- ½ cup crushed hokey pokey (or other toppings to mix in like sprinkles or chocolate chips)
Instructions
- Add 3 egg yolks to a medium bowl and whisk together. Set aside.
- Measure out 3 cups oat milk, and pour 1½ cups to a medium pot. Reserve the second half for later.
- To the pot with 1½ cups oat milk, add ¼ cup cashew butter, ⅓ cup sugar, ¼ tsp salt, ⅛ tsp cinnamon.
- Heat the saucepan over medium-low heat, stirring until the cashew butter melts and the mixture is smooth. Cook while stirring until mixture simmers at the edges, but do not allow it to come to a full boil.
- Remove from the heat. Take ⅛ cup of the heated milk at a time, and add it to the yolks whisking constantly. You want to bring the temperature of the eggs up slowly to avoid scrambling them. Add it in ⅛ cup at a time until all the mixture has been whisked in.
- Return the yolk and milk mixture to the saucepan and heat again over medium low heat for approximately 3 minutes. Stir constantly, until the mixture thickens enough to coat the back of a spoon. Do not allow the mixture to boil.
- Strain the thickened mixture through a fine mesh strainer into the bowl with the remaining 1½ cups oat milk. Stir in ⅓ cup maple syrup and 2 tsp vanilla.
- Allow the mixture to come to room temperature, then refrigerate at least 2 hours up to overnight.
- Ice cream maker: Freeze in your ice cream maker, according to instructions. For my kitchenaid, I make sure to freeze the bowl at least 8-12 hours before use. Then pour in the cold ice cream mixture and mix for 15-20 minutes. It should start to thicken. Add hokey pokey or mix-ins during the last few minutes. Pour into a loaf pan and freeze for 3-4 hours.
- By hand: Pour the chilled mixture into a loaf pan and freeze for 30 minutes. Once it begins to freeze (check the crystals near the edges of the pan), stir vigorously with a spatula. Return to the freezer. Repeat every 30 minutes for 2 hours or until ice cream is frozen through.
2 Comments
ice cream mochi; | Best With Chocolate
August 1, 2023 at 12:25 pm
[…] Try flavors like brown sugar cinnamon ice cream, no churn roasted strawberry ice cream, or maple vanilla oat milk ice cream that make for some insanely delicious ice cream […]
no churn roasted strawberry ice cream; | Best With Chocolate
August 15, 2023 at 6:33 pm
[…] all for churned ice cream sometimes, like this dairy-free maple vanilla oat milk ice cream or my brown sugar cinnamon ice cream. But sometimes I want easy. And churning isn’t easy. You […]