Vanilla Oatmeal CB Chip Ice Cream
Vanilla Oatmeal Ice Cream with Cashew Butter Chips
- 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 😊)
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.