Vegan Oat Milk Ice Cream
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Nutrition balance score
Great
Glycemic Index
12
Low
Glycemic Load
2
Low
Nutrition per serving
Calories99.1 kcal (5%)
Total Fat6.9 g (10%)
Carbs19.3 g (7%)
Sugars1.3 g (1%)
Protein2.9 g (6%)
Sodium41.9 mg (2%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
If using an ice cream maker with removable canister, freeze canister 24 hours before making ice cream. Note: ice cream mixture needs to chill before churning (minimum 1 hour). Churned ice cream needs 3 to 4 hours in freezer for a firmer scoopable consistency.
Step 2
In small saucepan simmer oats in 1 cup oat milk until soft(10 minutes). Transfer to bowl to cool.
Step 3
In blender combine remaining 2 cups milk and cashews. Blend on high until smooth. Add cooled oatmeal, maple syrup, vanilla and salt, and blend again.
Step 4
Churn according to instructions for your ice cream maker. Ice cream will be softer than typical soft serve. Transfer to freezer safe container, cover and freeze approximately 4 hours
Step 5
Once frozen, it will be pretty solid. Allow to sit at room temperature for 15 minutes before serving.
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