Oat Milk Ice Cream Recipe (Dairy-Free, Gluten-Free) | Thrive Market
Can't wait! Oat milk ice cream!
Hey I'm Megan Mitchell and I'm here in the Thrive Market Test Kitchen
and today I'm gonna show you how to make oat milk ice cream.
It's dairy free, and my versions are also gluten free.
I'm doing a cookies and cream version and a strawberries and cream with roasted strawberries.
What's your favorite I want to know?
Are you a chocolate lover or would you be more into the strawberries and cream?
Comment and let me know!
Common grievance I find with some of my friends and people that I know -
they want a dairy-free ice cream and they also want it to be gluten-free.
Not always the case. It's hard to find in grocery stores, or online, or at ice cream parlors.
What am I 90?
I'm using Califia Oat Barista Blend. It'sgluten free
and the cookies and cream cookies that I am using are gluten free too.
Before I get started on the recipe, make sure you subscribe, like, comment.
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Let's start by making the base, the ice-cream base.
I have a vanilla bean - I'm gonna split itlengthwise,
and then scrape out the seeds inside with the back of my knife.
The base that I'm making is just a vanilla base,
that way I can add whateverflavorings I want to it after.
But this is just a good natural, a good basic base.
Seeds - I'm going to put them in the pot.
Oat milk - make sure you shake it up.
I like this barista blend because it's a little thicker,
a little creamier, and it's really good.
You need this entire container, it's about four cups
and you can find this on thrivemarket.com
A pinch of salt, and vanilla extract.
I'm adding my cookies and cream cookies in a little bit,
but to this base if you wanted toadd different flavors you could add
matcha powder, you could add cocoa powder, cacao powder,
you could have peppermint extract if youwanted to make this mint flavor.
This is where you would sort of change that base flavor.
I'm gonna bring this over to the stove and bring it to a simmer.
While my oat milk simmers, comes up to heat,
I'm going to make the custard egg portion.
I have six egg yolks, and to it I'm going to add 2/3 cup of
organic granulated sugar; a fourth of a cup of corn starch.
Whisk this together until it's a light palesmooth consistency. It'll kind of clump
up when you first whisk it together butthen it will smooth out.
Gosh those yolks are so vibrant. It's an arm workout.
So ripped on my right arm.
See how it's a lighter yellow, starting to dissolve the sugar a little bit.
I'm gonna take it over and temper it with the oat milk mixture.
What's temper? It's bringing up the temperature
of the egg mixture. If Ijust poured this egg mixture straight
into the hot oat milk-sture *laughs*
Let me show you, it's way easier to show you
than talk about it, that's tricky - mama can't speak today.
Alright, so I want to take a ladle or twoof this warm oat milk mixture and whisk
it into the egg mixture. This is bringingup the heat of our eggs.
Because I don't want scrambled eggs. This is what I was saying before.
Ideally you'd start with room temp eggs, so they're not cold.
I'm gonna carefully pour it in and I want to whisk while I'm doing it. Every last drop.
and then I just want this to come up to a simmer -
that's what activates the corn starch, it won't really start
to thicken and do its work until it comes to a boil.
So just keep an eye on it. Whisk it, thebubbles will dissipate and go away and
then you'll see it thickens. It goes fromfeeling very soupy to feeling like a gravy.
Mmm oat milk gravy, my favorite.
I really like the creaminess that this oat milk barista blend has,
I like it's creamy, its thick, but if you don't like oat milk
Califia also has an almond milk barista blend that you can try.
Okay so it's thickened, I can see it, I can feel it on my whisk
and these bubbles are dissipating, they're not as bubbly as before
Alright this looks ready, I'm gonna remove it from the heat and strain it.
Alright I have a cleanbowl lined with a fine mesh strainer.
Just in case I made scrambled eggs atthe bottom, it'll catch any of that and
make it super super smooth.
Truthfully if you add it a little bit more cornstarch,
this would make a mean pudding.
I did good man there's barely any little eggy bits.
I want to just taste this base, taste this base, I want to show you it too.
It's so creamy you can see the flecks fromthe vanilla bean.
This is so pretty, I'm gonna give it a taste.
So good - I would just drink this on itsown warm; maybe pour it over some berries.
Do we have to make ice cream? I have anew idea.
Alright I'm gonna cover this and I'm gonna pop it in the fridge for at least a couple hours
and want it to chill down before I put it in my ice cream machine.
It's even better overnight - really let's the flavors meld.
But if you're in a pinch, if you're really craving that oat milk ice cream -
just wait a couple hours and then you can churn it.
My base is chilled and I wantto just give it a quick whisk because
sometimes it separates, and you just want it nice and smooth and creamy.
This looks so good, but I'm going to make it better.
I've crushed up some cookies and cream; they're not Oreos but they are gluten-free
chocolate sandwich cookies - whoo that's a mouthful!
I crushed them up; you could add any sortof cookie at this point, you could add
fruit if you wanted, pistachios, choppednuts - stir this in.
If you want to keep it - see how pretty it looks now - that look where it's the vanilla base,
and you can see the cookies, add the cookies
after you've turned it. But I want to addit now
because it turns at this dark chocolate color and it looks so good.
I have my ice cream maker; my base has been frozen.
Make sure before you start thisyou put your base in the freezer.
Carefully pour this in. Pop the lid on;this will take 20 to 25 minutes.
It depends on your ice cream maker but this one for me took about 20-25 minutes.
Sounds so good to listen to, and you'llsee it'll go from very loose and liquidy
like you just saw, it'll look like softserve and that's when you know it's ready.
Looks great, looks great! So at thisstage - oh come here baby,
It's a little softer than it looks like soft-serve so to firm it up I'm gonna put it in
this loaf pan and pop it in the freezer.
See how it turned this dark chocolatey color,
if you didn't like that, like I said just add them add the cookies at the very end.
But I like that it lookslike this, I'm gonna add even more
cookies because I'm sick with it and I want to do it.
Ok so what Iike to do, I'm going to add half of this mixture into the bottom of the base -
I'm going to add half the mixture into the loaf pan kind of flatten it out and then more gluten-free
chocolate cream sandwiches. Ijust crush them up, who doesn't want a
large chunk of cookie in their ice cream?The remaining ice cream, few more cookies.
Push these down a little bit, kind ofswirl them in.
Okay I'm gonna pop this in the freezer so it firms up,
so I can properly scoop it like ice cream.
But since I'm in a Test Kitchen, I already have one ready.
*awwww* My sound effects back there!
Glass, whatever you want to put it in.
I'm not sure what I want to scoop it with - so I have a portion scoop with the lever,
I have an old-school ice cream scoop - what do you think works better?
I'm going to go with this one.
That looks so good!Dairy-free, gluten-free oat milk ice cream
#trendingeverything. I'm gonnatry this - it looks so good.
Lil' spoon, I got a big chunk of cookie.
It is so good! I feel like if you did ablind taste test with someone they
wouldn't know that this is dairy-free.It's creamy, it's thick, it's not icy.
I feel like sometimes you get dairy-freeice creams and it can be kind of icy,
Not icy at all, it's so good. But don'tthink for one second I forgot about that
other ice cream. I keep all of my icecream below deck.
Roasted strawberries and cream ice cream.
Roasted strawberries, gluten-free shortbread cookies, and I used the exact same base
that I use for the cookies and cream.
Should I scoop it up?
I can't - I can't even speak,
this might be my new favorite.
Roasting the strawberries makesthem super sweet, and you get a little
crunch from the shortbread, and youdidn't see me make this one on camera
but the recipe will be linked below aswell as the cookies and cream recipe.
All the products that I used you can find at thrivemarket.com/prepschool.
I hope you make this this one is reallyreally good.
Happy cooking!
If you have celiac disease, gluten sensitivity, or lactose intolerance, oat milk ice cream may be the solution! Our oat milk ice cream recipe uses gluten-free oat milk in place of cream. Bonus: We turn our ice cream base into delicious gluten-free cookies and cream. Once you’ve had your Oreo fix, make our homemade strawberry and shortbread variation that’s equally kind on food allergies (aka, your belly!). In this episode of Prep School from Thrive Market, Megan Mitchell teaches us how to make homemade ice cream both dairy-free and gluten-free. Dessert is served. Shop this video → http://thrv.me/Uuq14L More Prep School videos → http://thrv.me/wHHEbn Get the full how-to → https://thrivemarket.com/blog/2-ways-to-make-dairy-free-and-gluten-free-oat-milk-ice-cream More dairy-free recipes → http://thrv.me/M4mxqM More gluten-free recipes → http://thrv.me/SHmVfQ Follow Megan on Instagram → http://thrv.me/Dq2rwZ ABOUT THRIVE MARKET Thrive Market is on a mission to make healthy living accessible for every American family. We offer the world’s best organic and non-GMO products and deliver them to your door at 25-50% off retail. Subscribe for inspiring recipes and videos that make healthy living easier and more delicious. ——————————————— CONNECT WITH US WEBSITE → http://thrv.me/mZKs3h FACEBOOK → https://www.facebook.com/thrivemarket/ INSTAGRAM → https://www.instagram.com/thrivemarket/ PINTEREST → https://www.pinterest.com/thrivemarket/ TWITTER → https://twitter.com/THRIVEmkt CONTACT → Help@ThriveMarket.com ——————————————— #celiacdisease #lactoseintolerance #thrivemarket #glutensensitivity #celiac #foodintolerance #glutenfreerecipes #foodallergies #Oatmilk #oatmilkicecream #homemadeicecream #dairyfreeicecream #cookiesandcream #glutenfree #oatmilk