Ice Cream

Vanilla Maple Oat Ice Cream

Name: Vanilla Maple Oat Ice Cream
Total time: 24 h
Yield: 1 pint (16oz)
Ingredients: 1¼ cups unsweetened oat milk; 1½ tbsp rolled oats; 0.4 cup raw cashews; ¼ cup pure maple syrup; 1 tsp vanilla extract; 1 pinch fine sea salt

16 oz pint · adapted from My Quiet Kitchen

657kcal

13gprotein

97gcarbs

26gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramIce Cream

Ingredients · 16 oz

unsweetened oat milk1¼ cups

rolled oats1½ tbsp

raw cashews0.4 cup

pure maple syrup¼ cup

vanilla extract1 tsp

fine sea salt1 pinch

Steps

1. Simmer the oats in 1 cup of the oat milk about 12 minutes until soft, then cool.

2. Blend the remaining milk with the cashews until smooth, add the cooked oats, maple syrup, vanilla, and salt, and blend again.

3. Divide between two Creami pints and freeze 24 hours (makes about 2 pints).

4. Spin on Ice Cream; Re-spin if needed until creamy.

Adapted from My Quiet Kitchen