![]() ![]() Oh, this looks so beautiful Natalie! It’s been so beautiful and sunny lately here in Texas and I’m craving ice cream all the time, so your post is just perfect timing!! I LOVE oats in ice cream, adds another thickener and creamy touch. But this one truly tastes like dessert and breakfast all in one creamy bite! Many recipes can be dessert or breakfast. The oats can be quick cooking or rolled, it really doesn’t matter since you are going to blend them into creamy obliteration anyways. As always, medjool dates are my top choice. I do not recommend subbing in a liquid or granulated sweetener for the dates as the dates actually contribute to the creaminess of the texture as well as sweetening the ice cream. See the almond milk version in action -> HERE Right after churning it is almost…fluffy? In a fun way, and still very yummy! The texture is different though, not quite as rich, of course. But I did test this recipe with almond milk and it works. Substitutions. For this recipe I used and recommend using light canned coconut milk. It is creamier and freezes better than other non-dairy milks while still being relatively low in fat. Running your ice cream scoop under warm water so it glides and creates the silkiest of scoops is a great trick too! with homemade magic shell on top You can keep it in the freezer for a few days, just take it out and let it soften for 15 minutes or so before eating. At that point it will be scoop-able but not too frozen–the perfect verge-of-melty ice cream mouthfeel. I recommend transferring the ice cream to a container and freezing for 1-2 hours before serving for the best texture. Straight out of the ice cream maker after spinning around for 30 to 40 minutes, you will have an oaty soft-serve consistency on your hands. A real ice cream maker is the way to go, if you don’t have one I’m just going to point you in the nice cream direction.įreezing. Ice cube tray method? You can try it, but I haven’t tested it so I make no promises.īecause this recipe is made with such an unusual base and is much lower in fat than your typical ice cream, the texture is finicky. This is not one of those no-churn situations where I’m going to tell you that you can freeze and stir every so often and the texture will be equally as good. I’m just gonna say it: you need an ice cream maker for this recipe. There is no cooking and then cooling and before freezing required here, because who has time for all those temperatures!? Just blend and pour straight into the ice cream maker that I know you remembered to freeze the night before *fingers and toes crossed*! Literally like 5 minutes of prep time, the rest is just waiting.Ĭhurning. ( Sidenote: If you blend that smoothie long enough it warms up and tastes like made-from-scratch chocolate pudding. This whole oats-in-the-ice-cream idea was inspired by this hella creamy fruit-free smoothie actually, which proved to me that oats can pull off smooth just as well as chunky. Only five elements to this ice cream base: oats, dates, non-dairy milk, vanilla, and a highly recommended pinch of salt. Just because it’s not as easy as frozen bananas -> blender -> done doesn’t mean this ice cream isn’t still simple. Nut-free, lower in fat than coconut cream, and with a unique yummy taste you really just have to try for yourself! Regardless, making ice cream out of oatmeal was a fun frozen adventure with surprisingly creamy results. Which I can’t really say that this Vanilla Oat Ice Cream completely satisfied, but it certainly does not taste like bananas! The vanilla flavor is evident, but the medjool date and oatmeal flavors are front and center too. But I was really craving that classic vanilla ice cream flavor. And I just can’t take anything called banilla seriously. Even with a spoonful of vanilla added in, the predominant flavor is still banana. I also find it hard to ever truly have vanilla nice cream. It’s just that frozen bananas are almost too versatile and nice cream such the norm that they have zapped the challenge right out of healthy frozen treats. ![]() It might seem like I have been neglecting bananas a lot lately, replacing them with oatmeal in ice cream and cauliflower in milkshakes, but I don’t have anything against the. As real a deal as it can be considering it’s made out of a breakfast food, sweetened with a fruit, and contains no cream of any kind.īut it is not made from bananas, which is the main thing that set’s it apart from most ice cream recipes on FOF. Not made instantly in a blender from just fruit. The lack of an “n” in that title is not by mistake. Sweet creamy Vanilla Oatmeal Ice Cream made from just 5 healthy ingredients that proves oats aren’t just for breakfast and ice cream isn’t just for dessert! ![]()
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