Friends, I made gelato.
With oat milk.
Yep, without dairy milk or refined sugar.
And its everything I wanted it to be!
Its light, refreshing, and sweet, with bursts of zesty citrus and vibrant fruity blueberry – it truly tastes of summer.
As you may already know, I make ice cream for a living. Not just any old ice cream, but a super creamy, delicious, plant-based ice cream called Mooloo. It’s made on a special coconut milk base, which gives the perfect texture like no other, but honestly, there is only so much coconut ice cream I can eat every day. But luckily, I LOVE getting creative in the kitchen, and this recipe was inspired by me floundering around in the non-dairy milks isle, browsing the soy, rice, almond, and my current favourite, oat milks. If you’ve ever had a latte made on oat milk, you’ll know its the closest non-dairy milk that tastes like milk.
So, while grocery shopping, I came across the barista standard of the Minor Figures Organic Oat Milk. I was intrigued because I presume “barista standard” equals creamier, and perhaps wont separate like some plant-based milks. I started getting all kinds of ice cream ideas coming into my mind – but then I realised that it wouldn’t be as creamy as coconut ice cream, because of the naturally low-fat content.
But it could be a gelato! – which is generally lower in fat than other styles of ice cream.
What I love about this oat milk is the simple ingredients: Water, Organic Oats (12%), Organic Sunflower oil, Salt, Potassium Carbonate.
I’ve found most plant-based milks have canola oil in them, which I try to avoid due to its poor omega-3/6 ratio, trans fat content and its related negative health benefits, including chronic inflammation. We don’t want that.
I decided to try a refreshing berry gelato, as its already heating up here on the Sunshine Coast, and its berry season! We also currently have an abundance of lemon thyme growing in our herb garden, and the crisp, sour, citrusy taste goes so well with fruity flavours.
Why you’ll love this Blueberry Oat Milk Gelato
No dairy needed! This oat milk ice cream is completely dairy free, but it is still scoopable and creamy! Truthfully, I was worried when I was whipping this recipe together that it was going to be too icy, but the texture turned out just perfect!
Summery, light and Fresh. Using plump, juicy blueberries, citrusy lemon juice and an invigorating lemon thyme infusion, this recipe is a perfectly refreshing summertime treat.
A “Healthier” Dessert. In this recipe, I use ingredients that are much better options that traditional ones. Instead of refined white sugar and corn syrup, I use unrefined sugar, which is full of vitamin and minerals, and a syrup made from 100% organic brown rice. These are important for the creaminess and scoopability, while adding a rich, natural sweetness.
Easy to customize. Using the oat milk base, you can create any dairy-free flavour you can imagine! Im thinking next of a more decadent, caramel and almond butter ice cream – stay tuned!
My Favourite Ice Cream Machine
If you plan to make ice cream, gelato or sorbet regularly, you’ll want to invest in a quality ice cream machine. Don’t worry, they are affordable and really simple to use, and its actually what I first used to develop my recipes when I started my ice cream business!
Introducing the Breville Smart Scoop – my all-time favorite home ice cream machine!
First, this machine doesn’t require you to pre-freeze the bowl, like the really cheap ones do, hallelujah.
Second, its very affordable, you can find them new for under $500.
Third, it’s very easy to use. All you do is turn the machine on to pre-cool, press start and then it automatically senses the hardness of the mixture and tells you when it ready – it will even keep it cool until it’s time to serve.
You can choose from sorbet, frozen yogurt, gelato and ice cream. Trust me, you’ll want one of these and you’ll love it.
I hope you love this recipe as much as I do and enjoy it shared on a warm summer night. Get inspired and get creative with your own version! And if you love this recipe, please rate and review the recipe below 🙂
The dairy-free ice cream of your dreams! This Blueberry Oat Milk Gelato is a refreshing plant-based dessert that’s perfect for summer. Its creamy, sweet and infused with zesty lemon thyme.
- 1 cup panela/rapadura sugar
- 1/2 teaspoon xanthan gum
- 1 cup water
- 1/4 cup brown rice malt syrup
- 2 cups barista oat milk
- 2 twigs fresh lemon thyme - leaves only
- 2 cups fresh or frozen blueberries
- 1 tablespoon panela/rapadura sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Mix the xanthan gum and panela sugar together in a small bowl.
- Pour the rice malt syrup and water into a medium pot, stir, then whisk in the sugar mixture until smooth. Set over a medium heat, stirring often to prevent a simmer, just until the sugar has fully dissolved. Remove the pot from the heat.
- Add the oat milk and lemon thyme, whisking until combined. Transfer the mixture to a container and refrigerate until well chilled.
- While its cooling, make the puree. Put the blueberries in a medium pan and set on a medium heat. Start squashing all the berries to release the juices, then add the sugar. Simmer for 5 - 10 minutes.
- Remove the berries from the heat and pour into a blender (or use a stick mixer). Add in the rest of the ingredients and puree. Put into a container and refrigerate until cool.
- Precool your ice cream machine if required. Stir the gelato base (in case of any separation) and pour through a sieve, removing any thyme leaves.
- Pour 3 cups of base mix into the berry puree. Pour the combined mixture into the machine and turn on the machine. Churn just until the mixture has the texture of soft-serve, around 35-40 minutes.
- Transfer the ice cream from the machine, into freezer-friendly containers. Store it in the back part of your freezer until firm, at approx. 6 hours.