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Vegan Oat Ice Cream

Ingredients

 

4 Tbsp Mylk Made Nutty Oat Mylk Base
¾ cup water
1 cup coconut cream (try to use as much of the thick creamy part of the cream as you can get out of the can!)
Pinch of salt
2 Tbsp oats
1 tsp vanilla extract
2-4 Tbsp maple syrup, depending on your sweetness preference
Optional - roasted nuts to stir through

 

Method

  1. Place all ingredients (except the roasted nuts) in a blender or nutri-bullet and blend until completely combined. 

  2. To make a super smooth ice cream, you need to “churn” it. So either use an ice cream maker to do this, otherwise you will need to do the following;

  3. Place ice cream mixture into a shallow dish or container (that will fit in your freezer) and cover it with a lid or cling-film. Place in the freezer and remove every hour for 4 hours to give it a stir (churn), breaking up any icy pieces and making sure they’re fully broken down and combined again. 

  4. On the last churn, stir through the roasted nuts (if using). After 4 churns, return the mixture to the freezer to set completely (about 2 hours). Allow to come to room temperature before serving. This would go really well with our brownie recipe!

 

We LOVE seeing your creations! If you have made this yourself, please tag us on Instagram @mylk.made so we can share it with our online community.

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