Ingredients

Ice Cream Base

• 3 cups of oat milk
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup of sugar
• 2-1/2 tablespoons cornstarch
• 2 tablespoons water

Peach Mixture

• 6 medium peaches peeled, pitted, and cut into ½-inch pieces
• 1/2 tablespoon lemon juice
• 1/2 cup granulated sugar

Instructions

1. Whisk together 3 cups of oat milk, 2 tablespoons olive oil, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
2. Place the mixture into a saucepan and add a 1/2 cup of sugar.
3. Bring the mixture to an almost-simmer (it should be scalded, jiggling a little at the surface, but not bubbly) over medium low heat.
4. Dissolve 2 1/2 tablespoons cornstarch in 2 tablespoons water; whisk until the cornstarch is smooth, then add it to the ice cream base.
5. Reduce the heat to low and continue stirring for 2-3 minutes, or until the mixture has thickened up and coats the back of a spoon.
6. Transfer the mixture to the fridge, cover, and allow it to cool for at least 4 hours (or overnight).
7. In a separate brown, stir the peaches, lemon juice, and sugar. Set aside until a syrup accumulates in the bowl, about 1 hour.
8. Add the peaches and syrup to a blender and pulse until almost pureed, just enough to break down the large pieces.
9. Transfer puree to a medium saucepan. Heat over medium-high heat until reduced and thickened, about 5 minutes; stir occasionally.
10. Transfer to a bowl and refrigerate until cold, about 2 hours.
11. Combine the base and peach mixture to a prepared ice cream maker and follow the manufacturer’s instructions.