VeganDairy-freeVegetarian Ice Cream
Vegan Oatmeal Raisin Cookie Ice Cream
A vegan oatmeal raisin biscuit ice cream.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | oat milk | |
| 110 g | ½ cup | brown sugar | |
| 1 g | ¼ tsp | cinnamon | |
| 30 g | 2 tbsp | vegan cream cheese | |
| 36 g | ¼ cup | oatmeal raisin biscuits, crumbled |
Ingredients
Method
- Put the oat milk, brown sugar, cinnamon and vegan cream cheese in a blender. Blend on high until smooth.
- Pour the base into an empty 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.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add ½ cup of crumbled oatmeal raisin biscuits to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 194 kcal
- Fat
- 4.3 g
- of which saturates
- 1.7 g
- Carbohydrate
- 38 g
- of which sugars
- 31 g
- Fibre
- 0.7 g
- Protein
- 1.4 g
- Sodium
- 95 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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