*DAIRY FREE* MILK ALT. SERIES 2: Chocolate, Caramel Ice Cream w/ Toasted Walnuts using OAT MILK

Описание: A mini-series dedicated to all our DAIRY FREE friends out there! This week, we're tackling OAT MILK! I didn't totally love exactly how the texture came out so I tweaked the recipe a bit to get a bit more body to the ice cream as I originally hoped.



Make sure you watch these SCIENCE SUNDAY videos to help you understand the challenge of getting a milk alternative ice cream to taste and feel like normal!
FAT:    • SCIENCE SUNDAY: What's the deal with FAT?  
PROTEIN:    • SCIENCE SUNDAY: Making Ice Cream Dairy Fre...  


IN CASE YOU MISSED IT! Recipe #1-    • *DAIRY FREE* MILK ALT. SERIES #1: Almond J...  



Follow me on Instagram! @theicescreamqueen
New Science videos every Sunday and recipe videos every Wednesday!


xox
ICQ
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Chocolate, Caramel Ice Cream w/ Toasted Walnuts using OAT MILK


1/2 dark chocolate, chopped
1/2 cup oat milk (heated)
2 cups oat milk
1/4 cup coffee

3/4 cup sugar
1 tsp salt
3/4 cup cocoa powder
4 egg yolks

1/2 cup coconut milk fat (the solid part at the top of the can once frozen/chilled)
1 tsp. vanilla
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1/2 cup caramel sauce
1 cup toasted walnuts





1. Place a large can of coconut milk in the freezer overnight (or 4+ hours) so the fat and milk separate.
2. Place the dark chocolate in a medium bowl with the coconut milk fat. Pour the heated oat milk on top and set sit for 2 mins. DO NOT STIR BEFORE 2 MINS. Then stir the mixture together to form a ganache. Place mesh strainer on top of bowl and set aside.
3. Combine oat milk, coffee, sugar, salt and coco powder in a saucepan on the stove and whisk to combine while on low to medium heat.
4. Whisk the egg yolks together and temper into your hot milk/sugar mixture.
5. Cook on low heat, while constantly/gently stirring, for about 3 minutes or until the mixture is thick enough to coat the back of the spoon.
6.Strain mixture through the mesh strainer on top of your ganache bowl and add vanilla.
7. Stir to combine.
8. Place your base over an ice bath to cool or in the fridge while you prep your mix-ins.
9. Churn your ice cream base using your ice cream machine's instructions.
10. With roughly 3 minutes left of churning, slowly spoon in your caramel sauce and walnut pieces.
11. Transfer to a freezer safe container and freeze overnight!


Make sure you tag @theicescreamqueen on Instagram if you make this ice cream or any others for a feature on my page!