vanilla maple oat ice cream;
A dairy-free ice cream made with oat milk. Vanilla and maple syrup sweeten this ice cream, and it's the perfect base to add chocolate chips, sprinkles, or crushed hokey pokey honeycomb toffee for endless flavor combinations.
Servings: 8
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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.
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