Ice cream made from rolled oats cooked with coconut milk, almond milk, brown sugar, and custard powder, then churned with peanut butter. Served with a swirl of jam.
Oatmeal ice cream. With peanut butter. And a pour of the good stuff. I know how that sounds, but stay with me. You cook rolled oats with coconut milk, almond milk, brown sugar, and custard powder until the mixture is thick like porridge. Then, while it is still hot, you stir in peanut butter and vanilla extract. Chill it, churn it, and serve it with a swirl of jam.
Every ingredient you associate with a good bowl of oatmeal, frozen and scooped. The brown sugar sweetness, the nuttiness from the peanut butter, the warmth that somehow survives the freezer. It should not work this well.
Tips for Making Oatmeal Ice Cream
Cook the oatmeal base in intervals
The recipe uses a microwave in two-minute intervals, stirring between each round. Total cook time is about six minutes. Watch for lumps from the custard powder.
Whisk the custard powder into the oat mixture before heating. If you add it after, it clumps.
Stir in the peanut butter while hot
The peanut butter dissolves into the hot oatmeal base much more evenly than it would into a cold mixture. Same with the vanilla.
Use two tablespoons of peanut butter as the recipe states. More than that and it overwhelms the oat flavour.
Print
Delicious Oatmeal Ice Cream
Total Time: 21 minutes
Yield: Serves 4
Diet: Vegetarian
Description
Creamy, dreamy oatmeal ice cream with a hint of bourbon. Perfect for a warm evening!
Ingredients
Units
Scale
Instructions
- Mix the oats, custard powder, sugar, and salt in a large microwave-safe bowl, and whisk in the milks. Make sure to get any lumps of the custard powder worked out before heating.
- Cook the oatmeal mixture in 2-minute intervals, stirring in between, until tender (approximately 5-6 minutes total).
- Once the mixture is ready and still hot, stir in the peanut butter, bourbon, and vanilla extract.
- Let the mixture cool to room temperature, then refrigerate, freeze, or chill until completely cold.
- Pour the cold mixture into your running ice cream maker and let it run according to the manufacturer’s instructions (approximately 20 minutes).
- Move the half-frozen ice cream to an airtight container.
- Freeze the ice cream for 4-6 hours to allow it to harden completely.
Notes
- For a smoother texture, blend the cooked oatmeal mixture briefly before chilling.
- To reduce sweetness, decrease brown sugar by 1/4 cup or substitute with maple syrup.
- If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container, stirring every hour for the first 4 hours to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I skip the alcohol?
Yes. It adds a warm undertone, but the ice cream works without it. If you want to keep some depth, add an extra half teaspoon of vanilla extract instead.
Why does this recipe use both coconut milk and almond milk?
The coconut milk provides fat for creaminess, and the almond milk keeps the base from being too thick. Together they balance each other. You can use all coconut milk for a richer result, but the oat flavour will be less prominent.
What kind of jam works best as a topping?
Any jam you like on oatmeal works here. Strawberry, raspberry, or blueberry are all good. Swirl it on top of the scooped ice cream rather than mixing it in, so you get pockets of fruit flavour in each bite.