Vanilla Oat Ice Cream

Calories: 189 Fat: 5 Carbs: 31 Fiber: 1 Protein: 4 Serves: 8


  • 4 cups BBF Oatsome Barista
  • 3/4 cup organic cane sugar
  • 1/8 tsp salt
  • 8 egg yolks
  • 1 Vanilla Bean split and seeded


1. Pour oat milk into a saucepan and add vanilla bean, place over medium heat and heat until barely simmering, and stirring frequently. Turn the heat down to low.2. Whisk together egg yolks, sugar, and salt in a large bowl until thoroughly combined.3. Slowly pour about ½ cup of the hot custard mixture into the egg yolk mixture, whisking constantly. Repeat three times, whisking thoroughly before adding each additional ½ cup of hot cream to the mixture.4. Pour the egg mixture back into the saucepan with the remaining hot milk, and whisk constantly over medium heat until the mixture thickens and will coat the back of a spoon approximately 5 to 8 minutes of cooking time. Do not let the mixture boil.6. Strain the mixture into a bowl to remove vanilla bean and let cool for about 20 minutes; place in the refrigerator and chill overnight.7. The next day, pour the mixture into an ice cream maker, and freeze according to the manufacturer’s directions.8. Remove the ice cream, and dish into a covered container, and freeze for 2 hours or overnight before serving.

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