From the kitchen
Oat Milk Chocolate Ice Cream
The beta-glucans in oat milk actually work in this application's favor, inhibiting ice crystal growth for a smoother churn than most alt-milk ice creams achieve.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 2 cups Oat Milk
- 1 cup Heavy Coconut Cream
- 1/2 cup Cocoa Powder
- 2/3 cup Granulated Sugar
- 1 tsp Vanilla Extract
Method
- Whisk the oat milk, coconut cream, cocoa powder, and sugar together in a saucepan.
- Warm gently over low heat, whisking until the sugar and cocoa fully dissolve, without boiling.
- Remove from heat, stir in the vanilla, and chill the mixture completely, at least 4 hours.
- Churn in an ice cream maker according to the manufacturer's instructions.
- Transfer to a container and freeze for at least 4 hours before scooping.
Kitchen note
This is one of the rare places where oat milk's starch content is a genuine advantage rather than something to work around, giving a smoother, less icy texture than a straight nut-milk base.
Culinary Library
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