Oatmeal Ice Cream

This ice cream is, in fact, oatmeal. I started to think about it while I was eating my oatmeal and loving how creamy it was. I wondered if it would work to make my favorite breakfast into ice cream??? I started to look at what my options were for milk, sweeteners and emulsifiers. Now, I must warn you that I am not a super sweet ice cream fan. I, actually, used to be more of a frozen yogurt kind of person. So, I go a little lighter on the sweetener than most probably would. If you want it sweeter, I would use some liquid sweetener (maybe agave nectar). This ice cream is very creamy. It does harden up in the freezer, but if you sit it out for about 10 minutes before serving it, it will soften up!
I like using a little Truvia in this recipe to cut down the sugar and it has erythritol in it (an alcohol) that helps the ice cream not freeze up too solid. I also make vanilla extract at home so it is made with vodka. The alcohol in my vanilla is also good for it not freezing so hard.

Oatmeal Brown Sugar Ice Cream

2 ½ cups light soy milk
1/3 cup quick oats
1/3 cup light brown sugar
2 packs Truvia
1 TBSP Arrowroot powder
1 TBSP vanilla extract
pinch salt

Combine ¼ cup soymilk and arrowroot and set aside.

Combine soy milk, oats, sugar, Truvia and salt. Bring to a boil stirring occasionally. When the mixture comes to a boil, reduce heat to medium and cook for 5 minutes. Stir occasionally. After 5 minutes, turn off the heat. Stir in the arrowroot slurry until mixture is slightly thickened. Stir in vanilla and refrigerate until chilled. Pour into ice cream maker and prepare according to manufacturers directions.

Makes 2 ½ cups
115/ half cup