Ingredients:

  • 3 cups (720 ml) Unsweetened Oat Milk
  • ¾ cup (150g) Granulated Sugar
  • ¼ cup (20g) Cornstarch
  • Pinch of Sea Salt
  • 2 teaspoons (10 ml) Pure Vanilla Extract
  • 2 tablespoons (30 ml) Neutral Oil

Instructions:

  1. Combine oat milk, sugar, cornstarch, salt, and vanilla extract in a blender. Blend until completely smooth.
  2. Pour the mixture into a medium saucepan. Cook over medium heat, whisking constantly, until the mixture thickens slightly (about 5-7 minutes). Avoid boiling.
  3. Transfer the mixture to a bowl. Cover with plastic wrap, pressing it directly onto the surface. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  4. Pour the chilled oat milk base into your ice cream maker. Churn according to the manufacturer's instructions (usually 20-30 minutes).
  5. Transfer the churned ice cream to an airtight container. Press a piece of parchment paper on top. Freeze for at least 2 hours, or until firm.
  6. Let the ice cream sit at room temperature for a few minutes before scooping.