Oat Milk and California Avocado Ice Cream

HomeRecipesMeals & Dishes7 Ingredients or LessOat Milk and California Avocado Ice Cream

Total Time: 1 h 30 min

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Cook Time: 10 min

Prep Time: 1 h 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 210

Total Fat 9g

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 0mg

Sodium 125mg

Total Carbs 32g

Dietary Fiber 5g

Total Sugars 20g

Protein 3g

Potassium 335mg

Vitamin A 4mcg; Vitamin C 5mg; Calcium 16mg; Iron 1mg; Vitamin D 0mcg; Folate 50mcg; Omega 3 Fatty Acid 0.07g

% Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 2%; Iron 6 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Avocado ice cream becomes “nice cream” when it is made with dairy-free ingredients like creamy California Avocados. Oat milk and cooked oatmeal add body to the avocado ice cream and maple syrup sweetens the frozen vegan dessert.

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Serves: 8

Ingredients
Instructions

3 cups unsweented non-dairy milk, such as oat, avocado or soy, divided 1/4 cup old fashioned rolled oats 2 ripe, Fresh California Avocados, seeded, peeled and cubed 2/3 cup pure maple syrup 1 Tbsp. vanilla extract 1/4 tsp. fine sea salt

Instructions:

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.
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.
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.
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.
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.)
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

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.