Creamy Chocolate Oat Milk Ice-Cream

When I began my personal health journey, Ice cream wasn't something I was prepared to part with altogether. So, when I found that there weren't any on the market that fit my needs, I got right to searching for recipes. I found about a thousand, and they all had something I couldn't ingest, just like the ice cream in stores. The difference is I can control the ingredients and Frankenstein the recipe. I bring you a summer classic

🍨🍫Creamy Chocolate Oat-milk Ice Cream🍫🍨

🍨This recipe uses Oatly oat milk. It makes a big difference in creaminess and avoiding unpalatable ice crystals. I admit I don't drink this milk, but for making ice cream, Oatly really is the way to go. If you have to use a different brand, I can't speak for the results.

🍨I think a lot of people are giving up seed butters, I personally can't do sunflower but if it's your jam go for it. When I make this I use tahini; creamy Cashew butter would also work.

🍨Why white chocolate? Do I have to use white chocolate? The creamy texture and flavor is greatly effected by adding white chocolate. It is primarily cocoa butter, which No, but that's where the creamy milk chocolate flavor comes from. If you use darker chocolate, your ice cream will come out flavored darker, with a texture to match.

🍨Quick disclaimer: This is dairy, gluten, soy, and coconut-free, but it isn't vegan! It has egg yolks.

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🍨Equipment🍨

🍧Ice cream bowl or maker frozen/prepared

🍧mixing bowls

🍧wooden spoon

🍧rubber scraper/spatula

🍧whisk

🍧mesh strainer

🍧sifter optional

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🍨Ingredients🍨

🍧3 cups Oatly oat milk divided 1/2 

🍧3–6 Egg Yolks

🍧1/4 cup creamy nut or seed butter; 

🍧My favorite is tahini, sunflower is good, and cashew works great too

🍧3/4–1 cup organic sugar to your taste 

🍧1/3 cup pure ground cocoa 

🍧1/4 cup allergy-friendly white chocolate chips

🍧1/4 tsp salt

🍧1/8 tsp ground spice

🍧At the end add 1 tbsp hard liquor to keep from icing over. Vodka leaves no flavor; something like brandy or whisky can be used to give a complementary depth of flavor.

optional:

🍧1/2 to 2 tsp flavoring 

🍧chocolate chips mix-in ( I use Enjoy Life chocolate, it is allergy-friendly but still tastes like candy.) 

Your favorite ice cream mix-in, go crazy!

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🍨Directions🍨

1. Prepare your ice cream maker according to the manufacturer's directions. To make my batch I used a KitchenAid stand mixer ice cream bowl attachment
2. Pour half of the Oatly into a large mixing bowl and set aside.
3. Prepare egg yolks in a medium mixing bowl, whisking them until combined.
4. Combine all non-optional ingredients in a saucepan; add wet ingredients to the oat milk first, sifting in the cocoa powder and other dry ingredients through the mesh strainer or sifter.
5. making sure to whisk in thoroughly, dissolve the sugar, stirring over low heat.
6. Bring the mixture to a simmer, constantly stirring slowly, with a scraping spatula or wooden spoon. Immediately remove from heat once simmering starts.
7. Slowly ladle your cooked mixture over the egg yolks, stirring constantly to avoid scrambling the eggs.
8. As soon as the mixture is incorporated, return to the pan to cook on low. Constantly stirring until the custard has thickened,
9. when the mixture has reached a consistency that coats the back of your spoon in a thick layer it is done. About five minutes.
10. Remove from the heat and strain into the reserved Oatly through the dust free fine mesh strainer.
11. let this come to room temperature. Usually 1–2 hours
12. chill in the refrigerator until cold.
13. Stir in liquor before churning in an ice cream maker for at least 30 minutes. Ice cream will be soft, but not runny.
14. Add mix-ins after churning.
15. Store in the freezer in an airtight container.

Enjoy your ice cream!