Let’s dive into making your own oat milk ice cream with this easy guide. First, gather all your ingredients including the 3 cups of oat milk, almond butter, sugar, and the rest from the list above. Measure everything precisely to get that smooth texture right from the start.

In a medium saucepan, warm the remaining 1 1/2 cups oat milk with almond butter, sugar, salt, and cinnamon over medium-low heat. Stir until it’s smooth and just simmering, which takes about 5-7 minutes. This step is key for building a creamy base without any lumps.

1-Prepare your ice cream maker as per its instructions to get ready for the fun part.

2-Place 1 1/2 cups oat milk in a large bowl and set a mesh strainer on top.

3-Whisk the 3 egg yolks in a separate bowl to get them fluffy and prepared.

4-Slowly add the warm oat milk mixture to the egg yolks in small amounts, whisking constantly to temper the eggs and avoid scrambling them.

5-Return the combined mixture to the saucepan and stir over medium heat until it thickens slightly and coats the back of a spoon, making sure it doesn’t boil.

6-Pour the custard through the strainer into the bowl with the 1 1/2 cups oat milk, then stir in the maple syrup and vanilla extract.

7-Let the mixture cool to room temperature and chill it for at least 2 hours or overnight for the best results.

8-Freeze the custard in your ice cream maker according to the manufacturer’s instructions, adding any mix-ins like chocolate chips during the last few minutes.

9-For those without an ice cream maker, pour the chilled mixture into a deep pan, freeze for 45 minutes, and stir thoroughly every 30 minutes for 2-3 hours until it’s frozen solid.