Oats have been eaten for centuries but we haven’t stopped finding new things to do with them. This slightly nutty, starchy grain imparts creaminess and toothsomeness that our test kitchen loved. First we toast 37 pounds of rolled oats until fragrant and nutty, then cook them with oat milk, molasses, and spices until creamy and oatmeal-like before blending in more oat milk for a smooth, hearty ice cream. Next we replace the heavy cream in our ganache with oat milk for the most luscious ganache. Finally we bake up vegan, gluten-free chocolate chips cookies using—you guessed it—oat milk. The cookies and ganache are dunked with abandon into the oaty ice cream for a completely allergen-free milk & cookie experience.