The idea for this ice-cream came to me all of a sudden, when trying to think of biscuits, ice-cream and dairy free foods all at the same time. Something like –
Dairy alternatives-oat milk-oats-Hobnobs-icecream…Eureka!
I’m not sure if I can call it Hobnob flavour, because it doesn’t have the actual biscuits in it (and copyright); but it does take the individual elements and make them into a glorious whole.
Normally I would be extremely sceptical of non-dairy ice-cream, but honestly, this was amazing! If you want to go gluten free, then just use gluten free oats. It you don’t need to be dairy free and can’t get one of the ingredients, then just use regular milk or cream. I guess if you wanted to go vegan you could thicken the custard with cornflour, but the finished product wouldn’t quite have the right taste or texture.
Chocolate Oaty Biscuit Ice-cream
- 400ml oat “milk” (I used Innocent brand)
- 4 egg yolks
- 30g caster sugar
- 1tsp cornflour
- Pinch of sea salt
- 70g golden syrup
- 1/2 tsp vanilla extract
- 200ml tub of oat “cream” ( I used Oatly creme fraiche)
For the oat crumble:
- 100g rolled oats
- 100g golden syrup
- Pinch of sea salt
- 40g dark chocolate
In a large bowl, beat together the egg yolks, sugar and cornflour.
Heat the oat milk in a saucepan till almost boiling, then pour over the egg yolks, beating well the whole time.
Turn the heat down. Pour the mixture back into the saucepan. Stir over a moderate heat with a spatula or wooden spoon, until the mixture starts to thicken. Don’t cook for too long or it will curdle.
Remove from heat and stir in the salt, syrup and vanilla. Put the oat cream in a jug and pour the custard in, beating with a fork to combine. Put aside to cool, then chill in the fridge.
To make the oat crumble:
Toast the oats in a large frying pan. This will take around 3 minutes. You want the oats to have a nice nutty, toasty smell but not to be significantly browned.
Remove from heat and stir in the salt and syrup. Return to the heat, stirring quickly, for 30 seconds. Remove from heat and tip the oats onto an oiled baking tray to cool down.
When cool, break into small pieces. Chop the chocolate into small pieces, mix with the oat chunks, and put in the fridge to chill.
When everything is chilled, follow your ice-cream machines instructions, remembering to add two thirds of the oat/chocolate mixture when prompted. Keep the remaining oat crumble to use as a topping.
If you don’t have an ice cream maker, you can put the chilled custard in a tupperware container in the freezer. Every hour, break up the ice crystals with a fork or whisk. When it is almost completely frozen, mix in 2/3 of the oat crumble and leave in the freezer to set.
To serve, remove from freezer and allow to soften for 5-10 minutes before scooping, as it sets quite firmly.