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Oat Milk Vanilla Nice Cream

Ingredients

  • 1 cup oat milk (I used barista-style, which makes for thicker, almost foamy ice cream)

  • 1 cup fatty nuts, raw and unsalted (I used cashews. Maybe you could use nut butter here instead?)

  • 1/4 cup maple syrup (or other sweetener, such as simple syrup. This makes it pretty sweet, you could probably cut this down a bit and it'd still be tasty).

  • 1/8 tsp salt

  • 1/2 tsp vanilla extract

Method

  • If using whole nuts, soak them in boiling water for ~ 1 hour. Discard excess water.
  • Blend the nuts or nut butter and half the oat milk in a high-speed blender.
  • Add the rest of the oat milk, the sweetener, salt, and the vanilla, and blend again, until frothy and smooth.
  • Chill at the back of the fridge for ~ 1 hour
  • To freeze...
  • One method is to use an ice cream maker, which comes with instructions.
  • Another method is to use a high-speed blender. First, pour the mixture into ice cube trays, and freeze solid. Then blend until smooth, using the blender's tamper to ensure even blending. You can also re-freeze it for around an hour for a firmer texture.
  • Freeze.
  • Let it defrost for ~ 10 mins before enjoying.

Notes

Nutrition Data

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  "serving": "1 serving"
}
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  "nutritionEntries": []
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  "ingredients": [
    "1 cup oat milk (I used barista-style, which makes for thicker, almost foamy ice cream)\n",
    "1 cup fatty nuts, raw and unsalted (I used cashews. Maybe you could use nut butter here instead?)\n",
    "1/4 cup maple syrup (or other sweetener, such as simple syrup. This makes it pretty sweet, you could probably cut this down a bit and it'd still be tasty).\n",
    "1/8 tsp salt\n",
    "1/2 tsp vanilla extract\n"
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  "method": "*   If using whole nuts, soak them in boiling water for ~ 1 hour. Discard excess water.\n*   Blend the nuts or nut butter and half the oat milk in a high-speed blender.\n*   Add the rest of the oat milk, the sweetener, salt, and the vanilla, and blend again, until frothy and smooth.\n*   Chill at the back of the fridge for ~ 1 hour\n*   To freeze...\n*   One method is to use an ice cream maker, which comes with instructions.\n*   Another method is to use a high-speed blender. First, pour the mixture into ice cube trays, and freeze solid. Then blend until smooth, using the blender's tamper to ensure even blending. You can also re-freeze it for around an hour for a firmer texture.\n*   Freeze.\n*   Let it defrost for ~ 10 mins before enjoying.\n",
  "notes": "*   2021-05-22 - Tried the \"alt\" version, using barista oat milk. It honestly almost came out TOO thick. I think it'd be neat to try this with a from-scratch oat-milk recipe... ie ingredients would be oats, water, canola oil, and more nuts instead of the pre-made oat milk. You could maybe even leave in more of the oat-y \"slime\"-y bits - might help it freeze nicely.\n*   I think it'd be interesting to experiment with nut butters. Maybe it'd even be possible to use canola oil as the oil part, and some other mix of protein and fibre to replace the other nut-butter part? Maybe more oats?\n*   Inspiration:\n*   <https://chocolatecoveredkatie.com/oat-milk-ice-cream-recipe/>\n*   <https://www.feastingonfruit.com/vanilla-oatmeal-ice-cream/>\n*   <https://myquietkitchen.com/vanilla-maple-oat-ice-cream/>\n*   See also:\n*   <https://www.delish.com/cooking/recipe-ideas/recipes/a54721/ice-cream-in-a-bag-recipe/>\n*   Based on: <https://chocolatecoveredkatie.com/oat-milk-ice-cream-recipe/>\n",
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