Vanilla Oatmeal CB Chip Ice Cream
Vanilla Oatmeal Ice Cream with Cashew Butter Chips
YOU NEED:
- 1 cup rolled oats (stovetop style)
- 1 ¼ cups oat milk + additional ½ cup
- 1 ½ tsp vanilla
- ½ tsp cinnamon
- 1/8 cup coconut sugar
- 1 ½ tbsp maple syrup
- ½ - ¾ cup Julie’s Real Cashew Butter (we used Cinnamon Vanilla Bean 😊)
DIRECTIONS:
Oatmeal Ice Cream - Heat 1 ¼ cups oat milk on the stove over medium-high heat to a simmer. Keep an eye on the oat milk so it does not boil over. Once oat milk is heated, add the rolled oats. Turn the heat down to medium and cook oats uncovered, stirring often, for approximately 10-12 minutes. Turn off heat and stir in vanilla, cinnamon, coconut sugar and maple syrup. Remove from heat, stir in an additional ½ cup of cold oat milk and let cool.
Once oatmeal is cooled, blend the oatmeal mixture in a high-powered blender or food processor in 2-3 batches. Begin on low and then blend on high for 30 seconds, or until smooth. Add additional oat milk as needed to help the mixture blend.
Cashew Butter Chips – Spread ½ - ¾ cup of Julie’s Real Cashew Butter on a small sheet of parchment paper. Place in a small dish or on a plate and place in the freezer until fully frozen. When ready to add chips to the ice cream mixture, break up the frozen cashew butter sheet or chop with a knife to create “chips”. Add to the cold ice cream mixture immediately so the chips do not melt at room temperature. Hold a few chips back to top your ice cream with!
To make with an ice cream maker: Add oatmeal mixture to the frozen bowl of your ice cream maker and turn on. Add the cashew butter chips a few at a time as the oatmeal spins and gets cold in the machine. Serve when ready.
To make manual freezer version: Pour oatmeal into a glass dish, cover and place in the freezer. Mix oatmeal every 30-45 minutes, scraping down the sides of the dish with a spoon or spatula, for approximately 4 hours or until the ice cream reaches a desired soft serve consistency. Serve when ready. Consistency should be a thick soft-serve.
*Additional delicious ice cream additions to try…a cashew butter swirl, chocolate chips, chopped pecans or top with your favorite melted chocolate!
*You can always substitute your favorite stovetop oats recipe according to the directions on the package.
Once oatmeal is cooled, blend the oatmeal mixture in a high-powered blender or food processor in 2-3 batches. Begin on low and then blend on high for 30 seconds, or until smooth. Add additional oat milk as needed to help the mixture blend.
Cashew Butter Chips – Spread ½ - ¾ cup of Julie’s Real Cashew Butter on a small sheet of parchment paper. Place in a small dish or on a plate and place in the freezer until fully frozen. When ready to add chips to the ice cream mixture, break up the frozen cashew butter sheet or chop with a knife to create “chips”. Add to the cold ice cream mixture immediately so the chips do not melt at room temperature. Hold a few chips back to top your ice cream with!
To make with an ice cream maker: Add oatmeal mixture to the frozen bowl of your ice cream maker and turn on. Add the cashew butter chips a few at a time as the oatmeal spins and gets cold in the machine. Serve when ready.
To make manual freezer version: Pour oatmeal into a glass dish, cover and place in the freezer. Mix oatmeal every 30-45 minutes, scraping down the sides of the dish with a spoon or spatula, for approximately 4 hours or until the ice cream reaches a desired soft serve consistency. Serve when ready. Consistency should be a thick soft-serve.
*Additional delicious ice cream additions to try…a cashew butter swirl, chocolate chips, chopped pecans or top with your favorite melted chocolate!
*You can always substitute your favorite stovetop oats recipe according to the directions on the package.
