I don’t remember what first made me think, “I bet Oatmeal Ice Cream would be good,” because rational thought ceased to exist the minute I put this lusciousness into my mouth.
It’s creamy oatmeal with a hint of cinnamon & nutmeg—only it’s the cool and decadent city cousin not the old-fashioned, warm-hearted country cousin. That’s why it’s topped with Maple Rum Raisin Sauce instead of warm milk and brown sugar.
Still, it’s like a big bowl of the warm stuff—sweet, creamy and lightly spiced—only cold and refreshing. And, creamy. Oh yeah…I already said creamy. Twice. But it is and that’s so very nice.
You’re probably going to want to share it with the kids—minus the boozy sauce. OK, OK. They’re going to beg you to share it with them and you’ll give in because there will finally be a little quiet in the house since their mouths will be working on this ice cream and not on their rendition of Screaming Broccoli. Just don’t tell them it’s got some redeeming nourishment or you’ll blow your chance to eat yours in peace.
♫ I scream. You scream. We all scream for ice cream. ♫
More gluten-free, dairy-free ice creams to scream about—or just eat:
Oatmeal Ice Cream with Maple Rum Raisin Sauce
Oatmeal Ice Cream
Inspired by Oatmeal Ice Cream by Bruce Weinstein
Combine in a medium saucepan and bring just to a boil:
1 ¼ cups unsweetened hemp milk
Carefully add to the milk:
1/3 cup GF rolled oats
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch of nutmeg
½ teaspoon vanilla
Reduce to a simmer and cook, stirring constantly, until the oatmeal is thick and creamy—about 10 minutes.
Meanwhile combine in a mixing bowl:
1/3 cup sugar
1 tablespoon brown sugar
1 teaspoon arrowroot or corn flour
Slowly add the dry ingredients to the hot oatmeal mixing until the sugar is dissolved.
Allow the mixture to cool a few minutes and stir in:
1 ¼ cups coconut milk, full fat
Chill in the refrigerator in a covered glass or ceramic bowl overnight or long enough (maybe 4-6 hours) for it to become very cold.
Stir the chilled mixture, and if desired add about ¼ cup golden raisins. Process in your ice cream maker according to the manufacturer’s instructions.
This recipe makes about a pint and half of ice cream.
Rum Raisin Sauce
Place equal parts maple syrup and dark rum—4 ounces each—in a small saucepan. (Makes enough for about four servings.)
Add about 1/3 cup golden raisins.
Bring to a simmer over medium heat stirring constantly until the sauce reduces by half.
Cool until just warm and pour over the cold ice cream.
If the sauce has reduced too much (meaning it’s too thick) you can stir in additional rum, a teaspoon at a time, until the desired consistency in reached. Of course this is not a sauce for the kidlets!