Noah Baker
Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Calories: 194kcal
Let’s get started!
– 2 cups oat milk – 1 cup full-fat coconut milk – ¾ cup granulated sugar – 1 tablespoon cornstarch – 1 teaspoon pure vanilla extract – Pinch of salt
1. Mix the sugar, cornstarch, vanilla extract, salt, oat milk, and coconut milk in a pot using a whisk. Stir the mixture all the time over medium-low heat until it gets thicker and starts to gently boil. 2. Turn down the heat and keep cooking, stirring every once in a while, for another two to three minutes, until the liquid thickens and becomes like custard.
3. Take the pan off the heat and let the liquid cool down to room temperature. Cover and put in the fridge for at least 4 hours or overnight after it has cooled down. 4. After the mixture has been chilled, put it in an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve.
5. Once the ice cream is smooth, put it in a container with a lid and freeze it for at least 4 hours, or until it is hard. 6. Serve the smooth and tasty Italian Oat Milk Ice Cream in bowls or cones and enjoy the great tastes of this dairy-free treat.