Oat milk ice cream

Ingredients:

• 3 cups of oat milk
• 3 tablespoons cashew paste
• 1/4 cup + 2 tsp melted refined coconut oil
• 1/3 cup + 1 tbsp vegan cane sugar
• 1/3 tbsp. natural maple syrup
• 1 tbsp vanilla extract
• 1 tbsp bourbon, optional
• A pinch of coarse salt
• 1 tbsp tapioca starch
• Special equipment: ice cream maker

Preparation:

1. In a blender, combine 2.5 cups of oat milk with cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using), and salt. Blend on medium speed until smooth, about 1 minute.
2. In a medium bowl, whisk together the remaining 1/2 cup oat milk and cornstarch until smooth and set aside.
3. Transfer the prepared mixture to a medium saucepan and place over medium heat. Once it comes to a boil, whisk in the mixture. Cook, stirring constantly, until the mixture thickens, 2–3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Place plastic wrap directly on the ice cream to prevent a skin from forming. Refrigerate until completely cooled, about 3 hours. To cool the ice cream faster, place the bowl in a bowl of ice water.
4. Transfer the chilled base to an ice cream maker and churn according to the manufacturer's instructions until soft-serve ice cream is formed (do not overchurn, as this will create a grainy texture; see Note). Freeze the ice cream for at least 1 hour. Let it sit at room temperature for 10 minutes before serving.
   
   Note
   
   Churn time can range from 15 to 25 minutes for a frozen bowl ice cream maker or 25 to 35 minutes for a compressor ice cream maker. This time will also vary depending on the model.