Oat milk is naturally sweet and that’s what makes it perfect for making homemade ice cream. This recipe makes a perfect base ice cream, that you can then change up based on your family’s favourite ice cream flavours. Scoop as many scoops as you can into a whole wheat waffle cone. Use our recipe for Whole Wheat Waffles and make your own cones. No fancy equipment needed here- try it this week.
Yield: 4-6 servings
Prep time: 5 minutes (ice cream) and 15 minutes (cones)
Freezer time: 4 hours (ice cream)
Cook time: 25 minutes (cones)
Scroll to the bottom to see our flavour combinations to help flavour your ice cream!
- 2 cups oat milk, store-bought or make your own
- 1/2 cup soy butter
- 1/3 cup sweetener of choice: maple syrup, honey, etc.
- 1/4 + pinch salt
- Add ins from flavours below.
- In a large bowl, whisk together all ingredients. Pour mixture into baking pan and freeze.
- We are going to freeze, check and whisk this ice cream a couple of times over the next four hours! First, place baking pan in freezer for 90 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan and breaking up any frozen chunks. Return the pan to the freezer and continue freezing.
- Check again after 45 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk to whip the mixture a bit as it begins to freeze. Make sure you’re scraping the edges completely every time. Return to the freezer as quickly as possible after whisking the mixture each time.
- Additional freezing steps: Continue freezing the mixture, checking it again after 30 minutes. Remove from the freezer and whisk the mixture, scraping the sides of the pan well. Use a sturdy whisk to whip the mixture a bit as it begins to freeze. Make sure you’re scraping the edges completely every time. Return to the freezer as quickly as possible after whisking the mixture. Repeat this process 2 more times, every 30 minutes. After a couple of hours, it should be thickening to a slushy soft-serve consistency.
- While freezing, make waffle cones.
- In the bowl of a stand mixer or using a hand mixer, beat together eggs and sugar, about 5-7 minutes. Stir in milk, butter and vanilla until combined.
- In a small bowl, combine flour, wheat bran, salt and baking powder, stir until combined. Add dry ingredients to wet ingredients and mix well, until batter is smooth with no lumps.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side.
- Remove from the pan and form into a cone while it’s hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
- Scoop your homemade ice cream onto your fresh waffle cone and enjoy!
#TrainWithGrains cooking tip: Ice cream is best enjoyed on the day it is made; but can be frozen for up to one month. ?
Flavour options for homemade ice cream
Add the following add-ins prior to freezing ice cream.
Red, white and blueberry
- Add in 1 cup chopped strawberries, 3/4 cup blueberries, and 1 cup marshmallows.
- ¼ cup cocoa powder.
- Sub half a cup of oat milk for one ripe mashed banana.
- Stir in your desired amount of your favourite cookie dough.
Chocolate fudge swirl
- Melt ½ cup chocolate chips and stir in 3 tbsp canned coconut milk until smooth, let cool before swirling into ice cream.
- Add 2 tsp instant coffee.
- Add 1 1/4 cups Fruit Loops cereal
Lemon poppy seed
- Add 1/2 cup lemon curd and 1 tbsp poppy seeds.
PB & J swirl
- Add 2 tbsp sugar, 1/4 cup extra PB or soy butter, 1/4 cup milk, 2/3 cup grape jelly.
Chocolate banana split
- ¼ cup cocoa powder, 1 cup chopped banana, ½ cup toasted walnuts, and ½ cup maraschino cherries.
Check out Tara Teaspoon for more flavour ideas.