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Oat Milk Ice Cream with Almond Butter and Mix-Ins Recipe

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3.8 from 4 reviews

This creamy and delightful Oat Milk Ice Cream is a vegan-friendly frozen dessert made with oat milk, almond butter, and natural sweeteners. It uses egg yolks to achieve a rich custard-like texture, while the optional mix-ins add a fun twist. Perfect for those looking for a dairy-free alternative to traditional ice cream, this recipe combines smoothness and subtle sweetness with cozy hints of cinnamon and vanilla.

  • Total Time: 2 hours 35 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

Base Ingredients

  • 3 cups oat milk (divided)
  • 1/4 cup almond butter
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon (optional)
  • 3 egg yolks
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla bean paste

Mix-ins (optional)

  • 1/2 cup toasted walnuts
  • Chocolate chips (optional)
  • Crushed cookies (optional)

Instructions

  1. Prepare: Set aside a large bowl with a mesh strainer resting on top and measure 1 1/2 cups of oat milk into it. This will be used later to combine with the cooked custard.
  2. Whisk Egg Yolks: In a separate medium bowl, whisk the egg yolks until smooth. Keep this bowl close by near the stove for the tempering step.
  3. Simmer Ingredients: In a medium saucepan over medium-low heat, combine the remaining 1 1/2 cups oat milk, almond butter, sugar, salt, and optional cinnamon. Stir frequently until the almond butter melts completely and the mixture is smooth. Heat until it just begins to simmer with small bubbles forming around the edges, but do not let it boil.
  4. Temper the Eggs: Gradually pour the warm oat milk mixture into the whisked egg yolks, adding a little liquid at a time while whisking constantly to avoid scrambling. Once combined, pour the mixture back into the saucepan.
  5. Cook Custard: Over medium heat, continuously stir the mixture with a heatproof spatula, scraping the bottom of the pan as you go. Cook until the mixture thickens slightly and coats the back of a spoon, about 3 minutes. Avoid boiling to prevent curdling.
  6. Strain and Mix: Pour the thickened custard through the mesh strainer into the bowl holding the reserved oat milk. Stir in the maple syrup and vanilla bean paste until fully incorporated.
  7. Chill: Allow the mixture to reach room temperature. Then cover and refrigerate for at least 2 hours or overnight to develop flavor and properly chill before freezing.
  8. Freeze: Transfer the chilled custard to your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, fold in your preferred mix-ins such as toasted walnuts, chocolate chips, or crushed cookies. Serve immediately or store frozen.

Notes

  • For a vegan version, substitute egg yolks with a plant-based thickener like cornstarch or agar agar and omit using eggs altogether.
  • If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until creamy and set (about 3-4 hours).
  • Use maple syrup or agave for a refined sugar-free sweetening option.
  • Almond butter provides richness but can be replaced with cashew butter or sunflower seed butter for a nut-free alternative.
  • Ensure the custard does not boil to prevent curdling and maintain a smooth texture.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/oat-milk-ice-cream-with-almond-butter-and-mix-ins-recipe/