4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut)

Name: 4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut)
Prep time: 5 min
Total time: 4 min
Ingredients: 1 and 2/3 cups water; 1 cup (100 g) rolled oats (certified gluten-free, as needed); 1 cup (120 g) raw sunflower seed kernels (roasted will also work); 1/2 cup (72 g) coconut sugar (see options, below); 2 teaspoons (10 mL) vanilla extract; Optional: 1 ounce vodka or gin (keeps ice cream creamy); Optional: 1/4 teaspoon salt

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Prep Time: 5 minutes

Total: 4 hours, 5 minutes

Servings: 3

Author : Camilla

4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut)

Ingredients

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1 and 2/3 cups water1 cup (100 g) rolled oats (certified gluten-free, as needed)1 cup (120 g) raw sunflower seed kernels (roasted will also work)1/2 cup (72 g) coconut sugar (see options, below)2 teaspoons (10 mL) vanilla extractOptional: 1 ounce vodka or gin (keeps ice cream creamy)Optional: 1/4 teaspoon salt

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Instructions

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Step 1

Combine the water, oats, sunflower seeds, coconut sugar, vanilla, optional vodka and optional salt in a high speed blender container (add more water, as needed).

Step 2

Process on high speed until completely smooth and creamy, stopping occasionally to scrape down sides of container.

Step 3

Refrigerate for at least 2 hours until completely cold.

Step 4

Churn the mixture according to the instructions for your ice cream maker. The ice cream will be like a very loose soft serve consistency.

Step 5

Transfer to a freezer-safe container, cover, and freeze for approximately 4 to 8 hours.

Step 6

Allow the the oat ice cream to soften for 10 to 15 minutes at room temperature so that it is soft enough to scoop.

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