Healthier Coffee Ice Cream With Chocolate Hazelnut Ripple and Oreos (Vegan)
Equipment
- Ice Cream Machine
Ingredients
- 600 ml creamy oat milk 13% fat Oatly brand
- 5-6 tsp instant coffee powder adjust to your taste
- 75 ml raw cane sugar or more depending on your taste
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp corn starch
- around 3 tbsp chocolate hazelnut spread homemade or store bought. adjust amount to your preference
- Oreos optional topping*
- cacao nibs optional topping
Instructions
- Pour the oat cream and corn starch into a saucepan on medium heat. Mix together and simmer until it thickens. Remove from heat. Add the sugar, vanilla, coffee powder, and salt. Mix to combine.
- When the mixture is cool enough, pour it into your ice cream machine and let it churn for the full program.
- Add the chocolate hazelnut spread to the ice cream while the ice cream is churning in the machine near the end of the program. I just crumbled oreos on top of each serving but you can add oreo chunks to the ice cream as it's churning instead if you'd like the cookies mixed in instead.
- When the churning program is complete, depending on your preference/machine, either serve right away or freeze until the ice cream is completely set.
- To serve, toss on some crushed oreos and/or cacao nibs on your ice cream and enjoy!!
Notes
*If you follow a strict vegan diet or are gluten free you can sub the Oreos with vegan/gluten free cookies, or you can skip the cookies altogether. The ice cream is super delicious even without the cookies! :)