Oat Milk Ice Cream

Oat Milk Ice Cream

This recipe is very interesting. I will likely post different versions of it later once I really hone in on ones I like. This version reminds me of iced milk or chocolate fudgesicles. It doesn't completely firm up, but there are other steps to take which I decided not to in order to experiment.

Yield:
Approx. 1 quart


Ingredients:
1 cup rolled oats
3 1/2 cups water
1 tbsp vanilla flavoring
1/2 cup maple (or other syrup)
1/4 cup cocoa powder
1 tsp salt


Directions:
1) Place a freezer-safe tempered glass bowl or loaf pan in freezer.
2) In a high-speed blender, blend together the oats and water.
3) Strain milk through cloth to remove solids.
4) Mix other ingredients together in a large bowl.
5) Follow instructions on ice cream machine until it firms up, about 40 min after ice cream machine bowl cools down.
6) Scoop ice cream into frozen bowl or loaf pan.
7) Cover the pan with plastic wrap and press the plastic wrap against the surface of the ice cream so no crystalization occurs.
8) Stir every 30 minutes for up to two hours (four times).
9) If it is too hard, let it sit for a few minutes before serving.