Vanilla and lemon custard ice cream

Ingredients

• 700 ggluten-free oat drink
• 100 gsugar
• 50 gdextrose
• 60 gcoconut oil
• 35 ginulin
• 10 gprotein algae flour
• zest of 2lemons
• seeds from 1vanilla pod

Instructions

1. 1

   Mix the powders

   Put all the dry ingredients in a bowl and stir them together. Pour in the oat drink and whisk it into the powders until evenly combined.

2. 2

   Blend and strain

   Add the lemon zest and vanilla seeds, then blend everything with a hand blender. Strain out and discard the pieces of lemon peel.

3. 3

   Heat the mixture

   Pour the mixture into a saucepan and heat it to 60–70°C so the powders dissolve more thoroughly.

4. 4

   Chill the base

   Transfer the mixture to a jug or bowl and refrigerate until completely cold.

5. 5

   Churn the ice cream

   Put the mixture in the freezer for at least 20 minutes before transferring it to an ice-cream maker. Churn according to the machine's instructions.

What is vanilla and lemon custard ice cream?

This is a plant-based take on a custard-style ice cream, with oat drink in place of dairy and vanilla and lemon providing the main flavour. The recipe uses no eggs, so its body comes from the added inulin and protein algae flour.

The method focuses on dissolving the powders, cooling the base fully and giving it a short pre-freeze before churning. Those steps help the mixture churn evenly and form smaller ice crystals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The oat drink and added sugars provide most of the carbohydrates, while the coconut oil is the main source of fat. The recipe contains no substantial protein-rich ingredient; serve a scoop with fresh fruit and a protein-containing accompaniment, such as yoghurt, if you want a more balanced plate.

The oat drink base

Oat drink: use a plain, unsweetened variety if possible, so the specified sugar and dextrose remain in control of the sweetness. Check that it is labelled gluten-free if that matters for your ingredients.

Balancing the sweetness

Sugar and dextrose: both sweeten the base, while dextrose also affects how the mixture freezes. Mix them thoroughly with the other powders before adding liquid to help avoid clumps.

Inulin and algae flour: these contribute body to a base without eggs or cream. Measure them carefully, as changing their proportions can affect the finished texture.

Getting the lemon and vanilla right

Lemon zest: blend it into the mixture to release its aroma, then strain out the peel as directed. Avoid including much of the white pith, which can taste bitter.

Vanilla seeds: scrape them from the pod and blend them into the base. This distributes the flavour and the seeds throughout the mixture.

Heating and cooling the base

Gentle heat: bring the mixture to 60–70°C, rather than letting it boil. Stir as it warms and check the temperature so the powders have a chance to dissolve without overheating the base.

Full chilling: refrigerate the mixture until it is completely cold before freezing it for at least 20 minutes. A thoroughly chilled base is ready to churn more efficiently.

Churning and serving

Ice-cream maker: churn the cold mixture according to your machine's instructions; the recipe does not specify a churning time. Stop when it has reached the texture your machine can produce.

Serving: enjoy it on its own or alongside fruit or a simple biscuit. If the ice cream has been stored until very firm, let it stand briefly before scooping.

Recipe notes & tips

• Whisk the powders together before adding the oat drink to help prevent lumps.
• Use a hand blender to distribute the lemon zest and vanilla seeds evenly.
• Strain the base well so pieces of lemon peel do not end up in the churned ice cream.
• Use a thermometer to keep the mixture within the stated 60–70°C range.
• Make sure the base is completely cold before its 20-minute freezer rest.
• Follow your ice-cream maker's instructions for churning and pre-freezing its bowl.

Variations

• More lemon: add a little extra finely grated zest for a brighter citrus flavour.
• Vanilla-forward: use the seeds from another vanilla pod for a stronger vanilla aroma.
• Citrus swap: use orange zest instead of lemon for a softer, sweeter citrus note.
• Fruit topping: serve with sliced berries or another fresh fruit.
• Biscuit pairing: serve a scoop with a plain biscuit for a crisp contrast.

Common mistakes to avoid

• Powdery lumps: whisk the dry ingredients together first, then add the oat drink gradually while stirring.
• Bitter citrus: zest only the coloured lemon skin and strain out the peel after blending.
• Overheating: use a thermometer and stop heating at 60–70°C rather than bringing the base to a boil.
• Warm base in the churner: refrigerate until completely cold, then give it at least 20 minutes in the freezer.
• Uneven flavour: blend the vanilla seeds and lemon zest thoroughly before straining.

How to store

Keep the churned ice cream in a tightly covered, freezer-safe container in the freezer. For easier scooping, let it stand briefly at room temperature before serving; the recipe does not give a specific storage duration.

Frequently asked questions