Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oat Milk Ice Cream with Almond Butter and Toasted Walnuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 85 reviews

  • Author: Ava
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This creamy and dairy-free oat milk ice cream is a perfect plant-based treat, blending the natural sweetness of oat milk with almond butter and maple syrup. Enhanced with vanilla and optional cinnamon, this recipe uses a custard base technique with egg yolks for richness, then churned in an ice cream maker for a smooth texture. Optionally, add mix-ins like toasted walnuts or chocolate chips for extra flavor and crunch.

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 pure vanilla extract
  • 1 tablespoon vodka or bourbon (optional)

Mix-ins (Optional)

  • 1/2 cup mix-ins of choice: toasted walnuts, chocolate chips, crushed cookies

Instructions

  1. Prepare: Measure and divide 3 cups of oat milk, setting aside 1 1/2 cups in a large bowl fitted with a mesh strainer to strain the final custard.
  2. Whisk Egg Yolks: In a separate medium bowl, whisk together the 3 egg yolks thoroughly and set this bowl close to your stove for tempering.
  3. Simmer Base: In a medium saucepan over medium-low heat, combine the remaining 1 1/2 cups oat milk, almond butter, granulated sugar, kosher salt, and optional cinnamon. Stir continuously until the almond butter fully melts and the mixture becomes smooth. Continue cooking until the mixture just begins to simmer gently with bubbles forming around the edges, ensuring it does not boil.
  4. Temper Eggs: Slowly pour the warm oat milk mixture into the bowl with the egg yolks a little at a time, whisking constantly to prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan.
  5. Cook Custard: Over medium heat, stir the custard constantly with a heatproof spatula, scraping the bottom of the pan as you go, until it thickens enough to coat the back of a spoon, about 3 minutes. Avoid boiling.
  6. Strain Custard: Pour the thickened custard through the mesh strainer into the large bowl containing the reserved oat milk. This ensures a smooth texture free of any cooked egg bits.
  7. Add Flavorings: Stir in the pure maple syrup and vanilla extract. If using, add the vodka or bourbon now to improve texture and flavor.
  8. Chill Mixture: Allow the custard to come to room temperature, then refrigerate for at least 2 hours or overnight to fully chill and develop flavors.
  9. Freeze: Churn the chilled custard mixture in an ice cream maker following the manufacturer’s instructions. During the last few minutes of churning, add your choice of mix-ins such as toasted walnuts, chocolate chips, or crushed cookies. Serve immediately or freeze further for firmer texture.

Notes

  • Use the leftover egg whites in an egg white frittata to avoid waste.
  • The optional vodka or bourbon helps reduce iciness and improve scoopability without adding noticeable flavor.
  • If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until firm to mimic churning and reduce ice crystals.
  • Adjust sweetness and cinnamon to taste depending on your preference.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/oat-milk-ice-cream-with-almond-butter-and-toasted-walnuts-recipe/