Creamy Oat Milk Ice Cream

This ultra-creamy homemade oat milk ice cream is rich, smooth, and so satisfying it just might make store-bought tubs a thing of the past.

Ingredients

• 1 cup rolled oats
• 2 cups cold water
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 1 tbsp cornstarch
• 2 tbsp light corn syrup

Instructions

1. Add the rolled oats and cold water to a blender and blend for 30 seconds until creamy, then strain through a fine mesh sieve or nut milk bag to make oat milk.
2. In a saucepan, whisk together the oat milk, heavy cream, whole milk, sugar, salt, cornstarch, and corn syrup. Heat over medium until hot and just beginning to steam.
3. In a bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot milk mixture while whisking constantly, then pour the tempered yolks back into the saucepan.
4. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not let it boil.
5. Remove from the heat and stir in the vanilla extract. Strain into a clean bowl, cover, and chill in the refrigerator for at least 4 hours or until completely cold.
6. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until thick and creamy.
7. Transfer to a freezer-safe container, cover, and freeze for 2 to 4 hours for a firmer scoopable texture.

Tip: For the smoothest texture, chill the base overnight before churning and press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals.