Desserts

Peaches and Cinnamon Streusel Oat Milk Ice Cream

This oat milk–based ice cream is perfect for the summer!

Nutritional information per serving (based on ½ cup):Calories 237 (61% from fat) carb. 20g pro. 2g fat 16g sat. fat 10g chol. 55mg sod. 26mg calc. 21mg fiber 1g

Ingredients

For a 4 cup yield:

2 cups sweet cream oat milk creamer
⅓ cup light corn syrup
2 tablespoons light brown sugar, divided
Pinch sea salt
1 tablespoon pure vanilla extract
¾ teaspoon xanthan gum
1 tablespoon grapeseed oil
1 can (15.25 ounces) sliced peaches, drained
¼ cup rolled oats
¼ cup unbleached all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons vegetable shortening (or dairy-free butter), cut into ¼-inch cubes and chilled
⅓ cup peach jam

For a 1¾ cup yield:

⅔ cup extra creamy oat milk
2 tablespoons light corn syrup
¼ cup plus 1 tablespoon light brown sugar, divided
Small pinch sea salt
1 teaspoon pure vanilla extract
¼ teaspoon xanthan gum
1 teaspoon grapeseed oil
⅓ cup chopped canned peaches
¼ cup rolled oats
¼ cup unbleached all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons vegetable shortening (or dairy-free butter), cut into ¼-inch cubes and chilled
2 tablespoons peach jam

Preparation

Heat the oat milk creamer in a small saucepan until lightly simmering. Put the creamer, corn syrup, 1 tablespoon of the brown sugar, the salt, vanilla, xanthan gum, grapeseed oil, and peaches into the blender jar in the order listed.
Blend until the mixture is smooth and the peaches are fully incorporated. Transfer the ice cream base to a small bowl, cover, and refrigerate overnight.
Preheat the oven to 325°F. In a small bowl combine the oats, flour, cinnamon, and the remaining 1 tablespoon brown sugar. Add the shortening. Using your fingers or a fork, mash the butter into the oat-flour mixture until there are no dry bits left and the mixture is crumbly.
Spread the mixture on a sheet tray lined with parchment paper. Bake until golden-brown, about 20 minutes. Transfer the sheet tray to a wire rack to cool completely. Reserve.
Turn on the ice cream machine. Whisk the ice cream base, and then pour the mixture into the freezer bowl. Churn until thickened, about 20 minutes. Gradually add the jam and ⅓ cup of the oat streusel through the spout a few minutes before the end of churning time.
The ice cream will have a soft, creamy texture. If you prefer a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.