Oat Milk and California Avocado Ice Cream

Instructions:

1. If using an ice cream machine with a removable canister, be sure to freeze the canister at least one day before you plan to make ice cream. This will ensure that you have a proper mix and freeze.
2. Also note that the ice cream mixture needs time to chill before churning (at least an hour), and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.
3. In a small saucepan, simmer half of the oat milk, add the oats and simmer until soft, about 10 minutes. Immediately transfer to a bowl to cool.
4. In a blender, combine the remaining oat milk and avocados. Blend on high until completely smooth. Add the cooled oatmeal, maple syrup, vanilla and salt, blend again. Refrigerate until cold.
5. Churn the ice cream mixture according to the instructions for your ice cream maker. At this point, the ice cream will be softer than a typical soft serve consistency. Transfer it to a freezer-safe container, cover, and freeze for about 4 hours. (Set timer.)
6. At the 4-hour mark, and once the ice cream has been in the freezer, it will be too hard to scoop right away. It is important to let the ice cream soften at room temperature for about 15 minutes before serving.

Variations: Add any additional fruit, chopped nuts or chocolate chips during your ice cream maker’s add-in stage.

Serving Suggestion: Serve in a cone or a cup topped with vegan chocolate sauce.

Beverage Pairing: Also can use as a base for a shake