Plant-Based Oat Milk Ice Cream



454g (1 pint) Oat or Barley Milk

75g (¼ cup + 1 tbsp) Sugar

50g (¼ cup + 1 tsp) Glucose Powder DE42

4g (¾ tsp) Salt

1.5g (¼ tsp) Perfect Gelato

1g (½ tsp) Mono & Diglyceride Flakes

125g (½ cup) Neutral Flavored Oil

½ Vanilla Bean


Blend Base

Mix together the dry ingredients.

Pour the water into a heavy bottom pot.

Use a hand blender to mix the water and sprinkle in the dry mixture.

Emulsify Oil, Heat, and Blend Base

Once the dry ingredients have been mixed, continue blending as you incorporate the neutral flavored oil.

Place the pot over medium heat and bring the mixture to a simmer.

Once the mixture has simmered, remove it from the heat and blend once more with the hand blender for 1 minute.

Chill, Add-Ins, and Churn

Place the plant based ice cream base in the refrigerator until completely cool. This will take about two hours.

Once the base has been chilled you can turn this ice cream in the ice cream churn of your choosing.

To incorporate add ins such as chocolate chips, nuts, or candy. Wait until the ice cream has begun to smooth. Once it begins to pull away from the sides of the churn you can add your add ins.

Once the ice cream reaches a soft serve consistency remove it from the churn and place it into a sealed container. Freeze this for two hours before serving.

This ice cream will last up to a month in the freezer.