2 Ways to Make Dairy-Free (and Gluten-Free) Oat Milk Ice Cream

If you have lactose intolerance or dairy sensitivity, you likely struggle to find ice cream that won’t upset your stomach. What about trying to eat cookies and cream ice cream with celiac disease or gluten sensitivity? It was almost impossible—until now. In this episode of Prep School, Megan Mitchell shows us how to make gluten-free, dairy-free ice cream from oat milk rather than heavy cream. Try Cookies and Cream for dessert or Strawberries and Cream for a refreshing summer treat, and forget those food allergies once and for all.

Strawberries and Cream Oat Milk Ice Cream

Creamy oat milk anchors this custardy and sweet ice cream—sans cream. Be sure to freeze your ice cream maker freezer bowl overnight so it’s ready to go when you are.

Yield: 1 quart
Active Time: 1 ½ hours
Total Time: 11 ½ hours

Ingredients

For the ice cream:
1 (32-ounce) carton Califia Farms Oat Barista Blend
1 vanilla bean, split lengthwise and seeds scraped out
1 tablespoon vanilla extract
Pinch sea salt
6 large egg yolks
⅔ cup cane sugar
¼ cup corn starch
1 (4.9-ounce) box gluten-free shortbread cookies

For the strawberries:
1 pound strawberries, washed, hulled and halved
2 tablespoons cane sugar

Instructions

Make the ice cream base:
Whisk oat milk, vanilla bean and seeds, vanilla extract, and salt in a medium saucepan. Simmer on medium low heat, stirring often to avoid scalding.

Whisk egg yolks, sugar, and corn starch in a medium bowl until pale yellow. Once the milk mixture begins to simmer, slowly ladle some into the egg mixture to temper it. Pour the tempered eggs into the oat milk mixture and simmer; cook until thickened and can coat the back of a wooden spoon. Off heat, pour ice cream base through a fine mesh strainer into a large bowl; refrigerate 3 to 4 hours, and up to overnight.

Make the strawberries:
Preheat oven to 350°F. Place strawberries on a parchment-lined sheet tray and sprinkle with sugar; toss and arrange cut-side down. Bake for 40 to 45 minutes, or until roasted and bubbly; let cool.

Make the ice cream:
While the strawberries cool, whisk ice cream base before adding it to the ice cream machine, then churn for 20 to 25 minutes, or until thickened to a soft-serve consistency. Scoop half the ice cream into a loaf pan and swirl in ½ of the roasted strawberries. Crumble 3 to 4 shortbread cookies and sprinkle on top of the strawberries. Spread remaining ice cream on top, and swirl in remaining strawberries and 3 to 4 more crumbled cookies. Freeze for 1 to 2 hours until firm.

Cookies and Cream Oat Milk Ice Cream

A classic flavor combo gets a gluten-free and dairy-free twist. Just like the previous recipe, freeze your ice cream maker bowl well in advance so you can whip this dessert up any time.

Yield: 1 quart
Active Time: 1 hour
Total Time: 11 ½ hours

Ingredients

For the ice cream:
1 (32-ounce) carton Califia Farms Oat Barista Blend
1 vanilla bean, split lengthwise and seeds scraped out
1 tablespoon vanilla extract
Pinch sea salt
6 large egg yolks
⅔ cup cane sugar
¼ cup corn starch
1 (10.5-ounce) bag gluten-free chocolate cream sandwich cookies

Instructions

Make the ice cream base:
Whisk oat milk, vanilla bean and seeds, vanilla extract, and salt in a medium saucepan. Simmer on medium low heat, stirring often to avoid scalding.

Whisk egg yolks, sugar, and corn starch in a medium bowl until pale yellow. Once the milk mixture begins to simmer, slowly ladle some into the egg mixture to temper it. Pour the tempered eggs into the oat milk mixture and simmer; cook until thickened and can coat the back of a wooden spoon. Off heat, pour ice cream base through a fine mesh strainer into a large bowl; refrigerate 3 to 4 hours, and up to overnight.

Make the ice cream:
Crush 10 cookies in a small bag, then whisk them into the ice cream base. Pour into ice cream machine, then churn for 20 to 25 minutes, or until thickened to a soft-serve consistency. Scoop half the ice cream into a loaf pan and sprinkle with 2 to 3 crumbled cookies. Spread remaining ice cream on top, and swirl in remaining strawberries and 2 to 3 more crumbled cookies. Freeze for 1 to 2 hours until firm.

Recipes by: Megan Mitchell