VeganDairy-freeVegetarian Ice Cream
Oat and Maple Ice Cream
A vegan ice cream of oat milk, coconut cream, maple syrup and cinnamon.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 180 ml | ¾ cup | unsweetened coconut cream | |
| 240 ml | 1 cup | oat milk | |
| 5 ml | 1 tsp | vanilla extract | |
| 60 ml | ¼ cup | maple syrup | |
| 9 g | 1 tbsp | cinnamon |
Ingredients
Method
- Whisk the coconut cream in a large bowl until smooth. Add the oat milk, vanilla extract, maple syrup and cinnamon and whisk until combined.
- Pour the base into a Creami pint, put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 232 kcal
- Fat
- 16 g
- of which saturates
- 14 g
- Carbohydrate
- 22 g
- of which sugars
- 14 g
- Fibre
- 2.6 g
- Protein
- 2.3 g
- Sodium
- 30 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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