Here’s the scoop on the newest way to celebrate the final days of National Ice Cream Month… Oat Milk and California Avocado Ice Cream.
In-season, locally grown, ethically sourced California Avocados up the creamy in this dreamy frozen beat-the-heat treat.
Top with berries, nuts, chocolate sauce … the options are endless, but California Avocado season isn’t. Get yours now through summer’s end at your local Mollie Stone’s.
Oat Milk and California Avocado Ice Cream
Yield: 8 servings
Ingredients:
- 3 cups unsweetened non-dairy milk, such as oat, avocado or soy, divided
- 1/4 cup old fashioned rolled oats
- 2 ripe, Fresh California Avocados, seeded, peeled and cubed
- 4/5 cup pure maple syrup
- 1 Tbsp. vanilla extract
- 1/4 tsp. fine sea salt
Directions:
- If using an ice cream machine with a removable canister, be sure to freeze the canister at least one day before you plan to make ice cream. This will ensure that you have a proper mix and freeze.
- Also note that the ice cream mixture needs time to chill before churning (at least an hour), and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoop-able consistency.
- In a small saucepan, simmer half of the oat milk, add the oats and simmer until soft, about 10 minutes. Immediately transfer to a bowl to cool.
- In a blender, combine the remaining oat milk and avocados. Blend on high until completely smooth. Add the cooled oatmeal, maple syrup, vanilla and salt, blend again. Refrigerate until cold.
- Churn the ice cream mixture according to the instructions for your ice cream maker. At this point, the ice cream will be softer than a typical soft serve consistency. Transfer it to a freezer-safe container, cover, and freeze for about 4 hours. (Set timer.)
- At the 4-hour mark, and once the ice cream has been in the freezer, it will be too hard to scoop right away. It is important to let the ice cream soften at room temperature for about 15 minutes before serving.
- Variations: Add any additional fruit, chopped nuts or chocolate chips during your ice cream maker’s add-in stage.
Serving Suggestion: Serve in a cone or a cup topped with vegan chocolate sauce.
Beverage Pairing: Also can use as a base for a shake
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Check out californiaavocado.com for additional recipes and more!
Find everything you need for this recipe and much more at your local Mollie Stone’s Markets. Click HERE to find a market near you!
