Show Full Nutrition Label Hide Full Nutrition Label × (Nutrition information is calculated using an ingredient database and should be considered an estimate.) It's difficult to replicate the same consistency of a milk-based ice cream, and there's nothing worse than a sad bowl of ice cream. So many ingredients seem irreplaceable—eggs, cream, and even some ice cream stabilizers aren’t vegan. Luckily, this recipe seems to suit the vegan cook and the home cook. Vegan Ice cream requires plant-based milk, some sort of sweetener, and a stabilizer. It’s necessary to replace the fat from heavy cream with plant fat, this is why coconut milk is so popular. The stabilizer here is xanthan gum, which is a gluten-free emulsifier, found as a powder in grocery or health food stores. And then sugar, which works to add sweetness, of course, but by adding more sugar you are also lowering the freezing temperature of the base, resulting in a smoother ice cream. All properties are irreplaceable in the formation of good ice cream, and it is why it is necessary they are replaced. The texture here is so close to the real thing, that it may be even better. The fat from the cream of coconut makes this a luscious treat. The oat milk adds a nice well rounded flavor, and is plant-based milk with a little more viscosity than soy or almond, resulting in a thicker ice cream base/ smoother final ice cream. The coconut fat definitely adds a coconut flavor to the ice cream, but it's well balanced with the addition of oat milk. I recommend using vanilla paste, which you can usually find in specialty baking stores. Vanilla paste also works to supplement the coconut flavor and make it less overpowering. I’ve also included many options for flavorings, and this recipe, while good on its own, makes a fantastic base for any other flavor- specifically nut flavors (pistachio is my favorite), in addition to pistachio butter, add crushed pistachios and top with salt!! "I was a bit skeptical at first, but this is one of the best vegan ice creams I've ever tasted. It has a really delicious coconut-forward flavor, and the mouthfeel is so smooth and creamy. I'll definitely make this again." —Diana Andrews
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Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! Does oat milk freeze well?Good news: it turns out that yes, you can freeze oat milk. Oat milk settles in the freezing process, so it can be a little grainy when you defrost it. However, it's completely fine to use. Due to the graininess, I personally would not use defrosted oat milk in tea, coffee, or cereal.
Can oat milk be used as cream?Oat milk is another dairy alternative that works as a heavy cream swap.
Does oat milk ice cream exist?Planet Oat makes this writer's favorite oat milk — and the company's oat-based ice cream is just as creamy as anything dairy based, with no underlying oat-y taste.
Which milk is best for making ice cream?There is whole, 2%, 1%, and skim milk readily available. Avoid using skim milk when making ice cream because its low fat content will produce a light watery flavor that lacks any richness to it. Other milks that can be used that are becoming more readily available are soy milk, rice milk and goat's milk.
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