Plant-based · Plant-Based · Nº 41
Oat Milk Vanilla
Plant-based vanilla
Oat milk carries a quiet cereal sweetness that lets vanilla speak plainly. Coconut cream supplies the body that dairy would normally bring.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sucrose, glucose powder, dextrose, maltodextrin and stabilizer together.
Combine the oat milk and coconut cream with 1 vanilla pod, split and scraped, seeds and pod both in. Warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C) and stir for 30 seconds off the heat.
Remove the vanilla pod. Use an immersion blender for about 20 seconds to emulsify the base, then cool it over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
If the base has visibly separated, use an immersion blender for about 10 seconds to restore a uniform emulsion; otherwise proceed directly.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished frozen dessert to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
