Dairy-Free Dulce de Leche Ice Cream

Makes about 5 cups (ten ½-cup servings)

1       can (11.25 ounces) sweetened, condensed
         coconut milk, label removed but unopened
2½   cups barista-style oat milk, divided
¼      cup light corn syrup
½      teaspoon salt
1       tablespoon pure vanilla extract
¼      teaspoon xanthan gum

Nutritional information per serving (based on ½ cup):
Calories 183 (28% from fat) • carb. 31g • pro. 2g • fat 6g sat. fat 4g • chol. 0mg • sod. 69mg • calc. 1mg • fiber 1g

1. Make the dulce de leche: Put the unopened can of
sweetened, condensed coconut milk in the bottom of a
large pot and cover with water by at least 2 inches.
Place the pot over high heat and bring to a simmer.
Cover the pot and reduce the heat to low to maintain a
steady simmer for 3 hours. Add water, if necessary, for
the can to remain submerged by about 2 inches. Turn
heat off and let the can cool to room temperature in
the water before removing and opening. This can be
made up to a week ahead of time.
2. In a small pot, bring 1 cup of the oat milk to a simmer
(this heat will help to activate the xanthan gum).
Transfer the hot oat milk to a blender jar, and add the
remaining oat milk, corn syrup, salt, vanilla extract,
xanthan gum, and cooled dulce de leche. Blend on
High until completely smooth and homogenous, 40 to
50 seconds. Cover and refrigerate until well chilled,
preferably overnight.
3. Assemble the Mix It In™ Soft Serve Ice Cream Maker
with the paddle secured and dispenser handle in its
upright position. Turn on and pour in the chilled base.
Churn until the desired serving consistency is reached,
25 to 30 minutes. If ice cream is not thick enough,
pour back into the freezer bowl and continue mixing
until the desired consistency is achieved, checking
every few minutes. The ice cream will have a soft,
creamy texture.
4. Serve in cups or cones, adding toppings while
dispensing ice cream.