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vegan healthier coffee ice cream with chocolate hazelnut ripple and Oreos
by Baking Me Healthy

Healthier Coffee Ice Cream With Chocolate Hazelnut Ripple and Oreos (Vegan)

5 from 1 vote
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Prep Time 15 minutes
Churning Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: No-Bake, Vegan
Ingredients Equipment Method Notes

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

Equipment

  • Ice Cream Machine

Method
 

  1. 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.
  2. When the mixture is cool enough, pour it into your ice cream machine and let it churn for the full program.
  3. 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.
  4. When the churning program is complete, depending on your preference/machine, either serve right away or freeze until the ice cream is completely set.
  5. 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! :)