Vegan Oat Ice Cream
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
- Place all ingredients (except the roasted nuts) in a blender or nutri-bullet and blend until completely combined.
- 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;
- 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.
- 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!