The idea of oat milk ice cream has been in my head for a while now. I made a batch of golden milk with oat milk last winter and decided to turn it into a latte. As I heated the milk on to stove top it slowly started to turn into a golden cream. As it got thicker and thicker I realized that my latte was now a custard and that seemed pretty alright by me.
Ice cream is not something I make often at home and I don’t own an ice cream maker anymore. I keep most of my ice cream consumption for warm summer nights, 2 scoops (ok, 3) and a waffle cone. Homemade ice cream shops are right up there with road side fruit stands as some of my favourite summery things. But I have this new found love for making pies and I can definitely see why a few scoops from the freezer can be useful from time to time.
What I love about this dairy free ice cream is that it’s not made from a bunch of imported ingredients. I could never really get on the banana-ice cream wagon and blending up a bunch of cashews can sometimes be tough on the budget. It definitely requires a few steps but all the ingredients can be found at your local grocer and they won’t break the bank. So I’d say that’s just peach-y.
OAT MILK ICE CREAM WITH GRILLED PEACHES + HONEY
This oat cream has so much potential, I just can’t to see what you guys do with it! Once heated, the oat milk turns into a thick luscious custard just waiting for your favorite flavors. I have a salted maple chocolate version chilling in the freezer as we speak and I’ll be sure to report back. Coffee and cardamom is a flavor I’ve been dreaming of as well. I’m thinking it doesn’t even need to be frozen, it could be served as a warm cream with lots of vanilla and some seasonal fruit. Or maybe chilled as a dairy-free pot de creme. Or baked into a pie. Or sandwiched between oatmeal cookies. So many ideas. This is the start of something really good.
Look for peaches that are ripe but still firm so they can stand a little heat. Plums or nectarines would be nice here too. You can ‘t go wrong during stone fruit season. The quantities below will make a small batch of ice cream, but the recipe can be easily doubled if needed. Blend in batches to prevent making a big mess.
1.5 cups rolled oats
3 cups cold filtered water
1 teaspoon vanilla extract
1/4 – 1/3 cup honey
Good pinch sea salt
4 peaches, still firm
Olive oil for grilling
1/4 cup rolled oats
1/2 tablespoon honey
Soak the oats in water for 4 hours or overnight. Place everything in a blender and blend until well combined and foamy. Wash your hands thoroughly to avoid spoiling the milk. Place a nut milk bag or muslin cloth over a large bowl (a clean panty hose will also work). Pour the contents of your blender into the cloth and strain it. Gently twist the top of the bag and use your hands to squeeze the milk into the bowl. Continue until all the liquid is squeezed out of the oats, the milk will be a bit ‘stringy’ towards the end.
Place oat milk, salt, vanilla and honey in a small sauce pan over medium heat. Bring to a low boil, whisking to avoid burning on the bottom. Reduce heat to low and continue whisking as the mixture turns into a thick cream, about 5 minutes. Taste for sweetness and add more honey if needed. Remove from heat and set aside to cool. As the mixture cools it might clump up a little, so whisk occasionally or blend again once it has completely cooled.
Place mixture into the chilled bowl of your ice cream maker and follow manufacturers instructions. Ice cream can be enjoyed immediately or placed in the freezer to solidify further. If you don’t have an ice cream maker, place the cooled, smooth oat mixture into a freezer friendly container and chill in the freezer. Take the ice cream out every hour or so and stir thoroughly with a wooden spoon. Continue until chilled through out. If not using immediately, remove ice from the freezer about 5-10 minutes before scooping and serving.
Half and pit the peaches.
Heat a well seasoned cast iron skillet (or grill) over medium heat. Brush the cut sides of the peaches with olive oil and them place cut side down in the skillet (or on the grill). Cover with a lid and grill until caramelized, about 4-5 minutes, then flip and grill for another few minutes until soft. Serve warm with ice cream, toasted oats and honey.
Honey Toasted Oats (optional)
Toast oats in a dry skillet over medium/low heat until light brown and fragrant, stirring often to prevent burning, about 5 minutes. Remove from heat and immediately stir in honey. Let cool.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!