Prep Time
60 minutesYield
2-3Rating
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Loading...| 2 cups store-bought or homemade oat milk (go to Rogers website for our oat milk recipe) | |
| 1/2 cup nut butter of choice, or allergy-friendly sub | |
| 1/3 cup sweetener of choice | |
| 1/4 + 1/8 tsp salt |
| 1. | Using a high speed blender, blend all ingredients together. If using an ice cream maker, pour the mixture in and follow the manufacturer’s instructions for your specific machine. Or if you have a high-speed blender like a Vitamix, pour into ice cube trays and freeze, then blend the ice cubes until smooth, using the tamper to blend evenly. |
| 2. | Either serve straight from the machine or freeze up to an hour for a firmer texture. Because of the lack of preservatives, homemade ice cream is best the day it’s made, although you can technically freeze up to a month and thaw before serving. |
| 3. | ... |
| 4. | FLAVOURS |
| 5. | Chocolate: Add 1/4 cup cocoa powder to the base recipe below. |
| 6. | Banana: Sub half a cup of the oat milk for one ripe mashed banana. |
| 7. | Chocolate Fudge Swirl: Carefully melt 1/2 cup chocolate chips. Stir in 3 tbsp canned coconut milk until smooth. Let cool before swirling into ice cream. |
| 8. | Coffee: Add 2 tsp instant coffee to the base recipe before freezing. After blending into ice cream, you can also add chopped chocolate or the swirl idea above. |
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