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–+ servings

Vegan Ice Cream Base

4.25 from 4 votes
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Prep Time:15 minutes
Cook Time:30 minutes
Resting Time:8 hours
Total Time:8 hours 45 minutes
Servings: 1 quart

Ingredients

For homemade oat milk

  • 720 mL water
  • 54 g rolled oats
  • 40 g nuts or seeds pistachios, cashews, pepitas, sunflower seeds, etc.

For vegan ice cream base

  • 600 g unsweetened oat milk or unsweetened pea milk
  • 90 g refined coconut oil
  • 35 g liquid oil use a flavored oil of choice or a neutral oil like grapeseed or avocado
  • 120 g dextrose
  • 75 g sucrose
  • 1.5 g kosher salt 1/2 tsp Diamond Crystal kosher salt
  • 20 g inulin powder
  • 1.5 g cellulose gum (CMC)
  • 0.5 g guar gum
  • 1 g soy lecithin

Instructions

  • If making homemade oat milk, combine 720mL water, 54g rolled oats, and 40g nuts or seeds in a blender. Blend in high speed for 1 minute. Pass the mixture through a cheesecloth set over a fine mesh strainer or a nut milk bag. Yields approximately 650g oat milk (a tad more than called for in the ice cream base), and can be made up to 3 days in advance and stored in the refrigerator until use.
  • Disperse the stabilizer. In a medium bowl, whisk together dry ingredients: 120g dextrose, 75g sucrose, 1.5g salt, 20g inulin powder, 1.5g CMC, 0.5g guar gum, and 1g soy lecithin.
  • Blend the base. In a blender or large container with an immersion blender, combine 600g plant milk, 35g liquid oil, 90g refined coconut oil, and dry ingredient mix. Blend on high for 30 seconds.
  • Age the base. Transfer the blended mix to an airtight container and refrigerate overnight or for at least 8 hours.
  • Churn the ice cream. Spin the mix in an ice cream machine according to machine directions, until soft serve consistency. Transfer to a container and freeze for at least 4 hours to fully firm up.

Notes

I strongly recommend against substituting or omitting any of the ingredients in this recipe. 
Variations
Mix in your favorite extracts and flavorings in step 3 while blending the base. I include a variation for my Pistachioat Milk Matcha Latte flavor at the bottom of the blog post.