Substituting Oat Milk for Whole Milk in Homemade Ice Cream

Ice cream is one of life’s simple pleasures, but it’s not always simple to make. With so many different ingredients to consider, it can be hard to know what to do when you’re trying to create the perfect ice cream. And with the rise in popularity of oat milk, many people are wondering if they can substitute it for whole milk in their homemade ice cream. 

Yes, you can substitute oat milk for whole milk in homemade ice cream, but it requires adjustments to the recipe. Oat milk has a lower fat content and higher carbohydrate content than whole milk, which can affect the texture and structure of the ice cream.

In this article, we’re going to explore the science of ice cream, the differences between oat milk and whole milk, and whether or not you can use oat milk in your homemade ice cream.

The Science of Ice Cream

Before we dive into the differences between oat milk and whole milk, let’s talk about the science of ice cream. Ice cream is a complex mixture of ingredients that come together to create a creamy, frozen dessert. The main ingredients in ice cream are milk, cream, sugar, and flavorings. 

However, there are a few other key components that help give ice cream its texture and consistency. These include fat, emulsifiers, and stabilizers.

The Role of Milk in Ice Cream

Milk is an essential ingredient in ice cream. It provides the base for the ice cream mixture and contributes to its creamy texture. Milk also contains proteins, which help emulsify the fat and keep the mixture stable during the freezing process.

The Role of Fat in Ice Cream

Fat is another crucial component of ice cream. It provides richness and flavor, as well as contributing to the texture of the ice cream. Ice cream recipes typically call for a high-fat content, such as whole milk or heavy cream.

The Role of Emulsifiers in Ice Cream

Emulsifiers are ingredients that help bind fat and water together. In ice cream, emulsifiers help keep the fat and milk proteins evenly distributed, preventing the ice cream from separating and becoming grainy. Common emulsifiers used in ice cream include egg yolks and lecithin.

The Role of Stabilizers in Ice Cream

Stabilizers are ingredients that help give ice cream its smooth, creamy texture. They do this by preventing ice crystals from forming in the mixture during the freezing process. Common stabilizers used in ice cream include cornstarch, gelatin, and carrageenan.

Oat Milk vs. Whole Milk

Now that we understand the science of ice cream, let’s take a closer look at the differences between oat milk and whole milk. Oat milk has gained popularity in recent years as a dairy-free alternative to milk. It’s made from oats that have been soaked in water, blended, and strained. Here are some of the key differences between oat milk and whole milk:

Nutritional Differences

Oat milk is lower in calories and fat than whole milk. One cup of oat milk contains approximately 120 calories and 5 grams of fat, while one cup of whole milk contains 160 calories and 8 grams of fat. Oat milk is also a good source of fiber, which is not present in whole milk.

Fat Content

As mentioned earlier, fat is an essential component of ice cream. One cup of whole milk contains approximately 8g fat, while oat milk contains only about 5g of fat. This difference in fat content can affect the texture and creaminess of the ice cream.

Protein Content

Protein is another important component of ice cream. It helps emulsify the fat and contributes to the overall structure of the ice cream. Whole milk contains approximately 8 grams of protein per cup, while oat milk contains only about 3 grams of protein per cup.

Carbohydrate Content

Oat milk is higher in carbohydrates than whole milk. One cup of oat milk contains around 16 grams of carbohydrates, whereas one cup of whole milk contains about 13 grams of carbohydrates. The extra carbohydrates in oat milk come from the oats used to make it, which are high in complex carbohydrates.

Comparison of Oat Milk to Whole Milk in Ice Cream Making

Now that we’ve examined the nutritional differences between oat milk and whole milk, let’s look at how they compare in ice cream making. Ice cream is a delicate balance of ingredients, and changing one ingredient can affect the final result.

Fat Content

One of the most significant differences between oat milk and whole milk is the fat content. Whole milk has a higher fat content, which contributes to the creaminess of the ice cream. If you’re using oat milk instead of whole milk, you may need to add additional fat to the recipe to compensate.

Protein Content

Protein also plays an important role in ice cream making. It helps emulsify the fat and contributes to the structure of the ice cream. Oat milk has a lower protein content than whole milk, so you may need to add additional protein to the recipe. This can be achieved by adding an emulsifier, such as egg yolks or lecithin.

Carbohydrate Content

The higher carbohydrate content in oat milk can affect the texture of the ice cream. When ice cream is frozen, the water in the mixture turns into ice crystals. The more carbohydrates in the mixture, the more water is bound up in the ice crystals, which can make the ice cream grainy. To avoid this, you may need to adjust the recipe to reduce the amount of sugar or other carbohydrates.

Making Ice Cream with Oat Milk

If you’re ready to experiment with making ice cream using oat milk, here are some tips to get you started:

1. Choose a recipe that’s specifically designed for oat milk or non-dairy milk alternatives.
2. Use an emulsifier to help bind the fat and liquid together. You can use egg yolks or a commercial emulsifier such as lecithin.
3. Consider adding additional fat to the recipe to compensate for the lower fat content in oat milk. You can use cashews or coconut cream to add richness to the ice cream.
4. Be aware that the ice cream may have a slightly grainy texture due to the higher carbohydrate content in oat milk. You can try reducing the amount of sugar in the recipe to help mitigate this.

Recipe for Oat Milk Ice Cream

Here’s a simple and additive free recipe for oat milk ice cream to get you started:

Ingredients:

• 2 cups oat milk unsweetened
• 2 cups cashews raw and unsalted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional)

Instructions:

1. Begin by soaking cashews in boiling water for an hour. 
2. Once finished, blend the soaked cashews with half of oat milk until combined, then add the remaining milk along with maple syrup, vanilla extract, and cinnamon or other flavorings (optional). 
3. Blend until frothy and smooth. 
4. Next, pour the mixture into an ice cream maker and churn until a soft ice cream remains. 
5. Transfer the ice cream to a freezer-friendly container and let it sit in the freezer for an hour. 
6. When it’s ready, remove the container from the freezer, let it thaw for 10 minutes, then scoop out and enjoy!

Comparison of Oat Milk Ice Cream to Traditional Ice Cream

So how does oat milk ice cream compare to traditional ice cream made with whole milk? In terms of flavor, oat milk ice cream has a slightly nutty and sweet taste, which can complement certain flavors, such as vanilla or cinnamon. 

However, the texture may be slightly grainy due to the higher carbohydrate content in oat milk. This can be improved by using an emulsifier and reducing the amount of sugar in the recipe.

Overall, oat milk ice cream can be a delicious alternative to traditional ice cream. It’s a great option for people who are lactose intolerant or vegan, and it can be a healthier option for those looking to reduce their calorie and fat intake. It’s important to keep in mind the differences between oat milk and whole milk, and adjust the recipe accordingly.

Final Thoughts

Oat milk can be substituted for whole milk in homemade ice cream, but it requires some adjustments to the recipe. 

Oat milk has a lower fat content and higher carbohydrate content than whole milk, which can affect the texture and structure of the ice cream. To compensate for this, you may need to add additional fat and protein to the recipe, as well as use an emulsifier to help bind the ingredients together.

If you’re ready to experiment with oat milk ice cream, be sure to choose a recipe that’s specifically designed for oat milk or non-dairy milk alternatives. With some adjustments and a little creativity, you can create a delicious and creamy ice cream that everyone can enjoy.