Dairy-free mint chocolate oat ice cream

What a lovely day it was today of sun, humidity and warmth…but what’s needed on a day like this? Well a refreshing bowl of oat ice cream that is! And a jump in the pool to be quite honest. I went to a conference in june called Veg Fest in Ottawa where a bunch of suppliers and companies were promoting their vegan/vegetarian products and brands. One that stuck out was the Oat & Mill company that is local and can deliver their dairy-free ice cream to your door. Really? Ice Cream that can be delivered to your door? Yes! And get this, you can have a subscription to it so they actually send you either 4 pints or 6 pints of their featured flavors.. like a magazine subscription but for the summer heat.. Genius! I had tried the Spirulina mint chip flavor at the show and absolutely love it. So here is my go at making it myself!

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I found this little ice cream container at Homesense a few months ago.

Here’s my recipe ! :

Ingredients

  • 1.5 cups of Oats – I used Bob’s Red Mill Wheat-free quick oats
  • 1.5 cups of water
  • 1.5 cups of non-dairy milk of your choice (I used flax)
  • 1/2 cup of coconut/date sugar
  • 1 tbsp of vanilla
  • dash of salt
  • flavour of your choice : I used 1 drop of edible peppermint essential oil (Lorann oil company that I purchased at Thimble cakes bakery or you may be lucky and find it at Winners/Homesense.)
  • I also used a spirulina/chlorella superfood combo called AquaGreens by the Prairie Naturals company that I purchased at my local health food store. Spirulina is a fresh water algae that contains about 60% protein and is excellent for inflammation and detoxification of the body.They are rich in protein, amino acids and enzymes for a super healthy treat!
  • Enjoy life brand mini chocolate chips or you can make your own chocolate shavings by melting coconut oil and mixing with cocoa powder, cooling it off and then use a cheese grater or spice grater to achieve chocolate shavings._MG_6009

  1. Blend the oats in a food processor or high-speed blender to achieve a flour-like consistency.
  2. Add the water and the milk alternative and blend for about a minute. Let it set for about an hour.
  3. Blend the mixture again. At this point, if you have cheese cloth or a milk bag you can strain your ice cream but I did not have either so I skipped this step.
  4. Add the remaining ingredients (expect the chocolate chips) and mix in the blender for about a minute. Place the mixture in the fridge for 1-6 hours.
  5. Place the mixture in your ice cream maker and set according to instructions. Add your chocolate chips about half way through the churning.
  6. Best if eaten as soon as its done. Learnt it the hard way because my ice cream froze and became rock solid. The good thing about this ice cream is that it does not melt as quickly as your normal dairy ice cream, so it’s absolutely perfect for the hottest days of summer!

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Here’s another music suggestion in honour of the movie Paper Towns based on the book written by John Green Smile by Mikky Ekko
~Stay happy and hydrated !

Lexa ~

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One comment

  1. Rae · July 29, 2015

    Mint Chocolate chip is my favourite! I love that this is dairy free.

    Like

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