Ingredients

• 320 g can sweetened condensed oat milk (vegan if necessary)
• 400 ml can oat whipping cream (vegan if necessary)
• 2 tsp vanilla extract
• 2 tsp vanilla bean paste
• ¼ teaspoon salt
• Extras
  • 50g cocoa powder
  • 100g small chocolate chips/ nuts etc.

Method

1. Into a hand mixer or stand mixer add the whipping cream. This can also be done in an immersion blender, but you will have to make sure that everything is fully combined. Whip for 30 seconds on high.
2. Pour in the oat condensed milk along with vanilla, and salt. If you aren’t using vanilla bean paste, substitute it for more vanilla extract. If you are using it, sift in the cocoa powder to the mixture.
3. Whip on high for another 30 to 50 seconds until well incorporated.
4. Pour into a container or a baking loaf pan for easy scooping if you will be eating right away. I recommend putting in a plastic box that can contain about two litres of liquid, so it’s easier to get out once its frozen. If you are adding chocolate chips, mix them in now, so that they don’t sink too much. If you want some to be on the top of the ice cream, freeze the ice cream for an hour and sprinkle over some chocolate chips that you have set aside.
5. Freeze for at least 12 hours. The ice cream might be pretty solid, so I’d recommend taking it out about 15 minutes before you want to eat it. Then, just scoop and enjoy. Top with any toppings that you enjoy.