Desserts
Peaches and Cinnamon Streusel Oat Milk Ice Cream
Makes about 4 cups
Peaches and Cinnamon Streusel Oat Milk Ice Cream
Makes about 4 cups
This oat milk–based ice cream is perfect for the summer!
Nutritional information per serving (based on ½ cup):Calories 237 (61% from fat)
carb. 20g
pro. 2g
fat 16g sat. fat 10g
chol. 55mg
sod. 26mg
calc. 21mg
fiber 1g
carb. 20g
pro. 2g
fat 16g sat. fat 10g
chol. 55mg
sod. 26mg
calc. 21mg
fiber 1g
Ingredients
- 2 cups sweet cream oat milk creamer
- 1/3 cup light corn syrup
- 2 tablespoons light brown sugar, divided
- Pinch salt
- 1 tablespoon pure vanilla extract
- ¾ teaspoon xanthan gum
- 1 tablespoon grapeseed oil
- 1 can (15.25 ounces) sliced peaches, drained
- ¼ cup rolled oats
- ¼ cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (½ stick) unsalted butter, cut into ¼-inch cubes and chilled
- 1/3 cup peach jam
Preparation
- Heat the oat milk creamer in a small saucepan until lightly simmering. Put the creamer, corn syrup, 1 tablespoon of the brown sugar, the salt, vanilla, xanthan gum, grapeseed oil, and peaches into the blender jar in the order listed. Blend until the mixture is smooth and the peaches are fully incorporated. Transfer the ice cream base to a small bowl, cover, and refrigerate overnight.
- Preheat the oven to 325°F.In a small bowl combine the oats, flour, cinnamon, and the remaining 1 tablespoon brown sugar. Add the butter. Using your fingers or a fork, mash the butter into the oat-flour mixture until there are no dry bits left and the mixture is crumbly. Spread the mixture on a sheet tray lined with parchment paper. Bake until golden-brown, about 20 minutes. Transfer the sheet tray to a wire rack to cool completely. Reserve.
- Turn on the ice cream machine. Whisk the ice cream base, and then pour the mixture into the freezer bowl. Churn until thickened, about 20 minutes. Gradually add the jam and 1/3 cup of the oat streusel through the spout a few minutes before the end of churning time.
- The ice cream will have a soft, creamy texture. If you prefer a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
